Espresso Chocolate Chip Cookies …..ohhh la la!

on June 18, 2010 by Chanteuse Designs Recipe Leave a comment

Espresso Chocolate Chip Cookies

Jessie and Happy wanted me to make some treats for the dog park mommies so I rose to the occasion this morning after finding this Puuuurfect Park recipe. With dogs bouncing all around I wanted to give Emma’s Mom, Bonnie’s Mom, Ozzie’s Mom, Dakota’s Mom and Omar’s Mom a nice thank you for all the endless treats Jessie seems to ever so bashfully beg for!! (Sorry, what is not to love about that dog I beg you????) Ahhhhh.

So, this was the ticket. This recipe didn’t disappoint but I have to tell you it did taste different then what I was excepting. A nice benny!! If you are a chocolate lover this cookie is for you. The espresso gives it a nice rich taste. But you don’t necessarily taste coffee……..but the results aren’t back from the jury yet!

This is a nice quick recipe and I really will make this one again but with the full oat amount! Just the grinding of those 3 ingredients alone are a dream to wake up to!! I kid you not!

Amazing Chocolate Chip Cookies
From My Kitchen Addiction Blog

Espresso Chocolate Chip Cookies

(Adapted from King Arthur Flour Cookie Companion)

2 1/2 cups rolled oats (I only had 1 full cup so I compensated with another 2/3 cup of AP Flour)
8 ounces semisweet chocolate
1 tablespoon instant espresso
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar, lightly packed (These are SWEET cookies so you could even use less)
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract

Espresso Chocolate Chip Cookies

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (Definitely lots of nuts!)
Preheat the oven to 350°F. Lightly grease a baking sheet (or line with parchment or a silicon mat), and set aside.

Combine the oats, semisweet chocolate, and instant espresso in a food processor. Blend until the chocolate is finely chopped/ground. Combine the mixture with the flours, salt, baking powder, and baking soda in a mixing bowl, and set aside.

Espresso Chocolate Chip Cookies

In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs one at a time, beating after each addition. Add the vanilla and beat to incorporate. Gradually add in the dry ingredients. Remove from the stand mixer and use a wooden spoon to stir in the chocolate chips and walnuts.

Drop tablespoons (or a bit larger, in my case) onto the prepared baking sheets. Bake for about 11-12 minutes, until the tops are slightly set. The center may still seem soft, but the cookies will firm up as they cool. Cool the cookies for about 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Vwaaala! Woof!