I, for one, loathe Mondays. Coming from a mini two-day vacay, called the weekend, it’s hard to get up early in the morning to begin a new workweek. Since I don’t drink coffee, I need a quick “caffeine” fix to jump-start my day.
I therefore conclude that this is now an acceptable morning fuel alternative. Who’s with me?
Espresso Chocolate Chip Cookies
Yield: 2 1/2 dozen
Prep time: 10 minutes
Cook time: 12 minutes
3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
1/2 cup unsalted butter, diced
3 large eggs
1 cup plus 2 tablespoons granulated sugar
2 teaspoons instant coffee granules
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat baking mat.
2. In a double boiler or a metal bowl set over a saucepan of barely simmering water, combine unsweetened chocolate, 1 cup of chocolate chips, and butter, stirring until melted. Remove top of double boiler or bowl from heat. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
4. Slowly add in the chocolate mixture.
5. Sift the flour, baking powder, and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
6. Scoop a tablespoon of batter onto the baking sheet. Bake for 12 minutes, or until the cookies are puffed and cracked on top.
7. Let the cookies cool for 1 minute in the baking sheet and then transfer to a cooling rack to continue cooling.
Recipe adapted from Gourmet