Do you participate in a holiday cookie swap? I loooove trading holiday baking. It’s the best way to sample all the treats of the season! I especially love sampling all the different shortbread recipes – last year I tasted a rosemary shortbread that was really amazing. Chocolate cookies are always a hit at a cookie swap. Make them double chocolate and add a hint of espresso – and you might just be crowned the favourite baker of the year.
Double Chocolate Espresso Cookies are very soft and almost have a brownie consistency to them. Brownie in a cookie = the best. You can melt bar chocolate or chocolate chips for this recipe – just make sure they are semi-sweet. I melt my chocolate over low heat in a small saucepan – but if you’re fancy and have a double broiler, then use that. If you’re not a fan of white chocolate chips, then feel free to substitute more semi-sweet chocolate chips, or milk chocolate chips, or peanut butter chips?! That could be really delicious.
Honestly, these cookies are super delicious. I had to fend off J from eating too many at once by putting them in the freezer! (That being said, they freeze great!)
We put up our Christmas tree this morning – it’s feeling so festive in here! I pumped the Christmas carols and the kiddo and I danced and sang and loaded up the tree with decorations. Then we sat and read Christmas stories – I don’t know who’s more excited for the holidays, her or I!
Happy cookie baking!
- 2 cups (12 ounces) semi-sweet chocolate chips or bar chocolate
- 8 tablespoons unsalted butter, cut into pieces
- 3 large eggs
- 1 cup granulated sugar
- 2½ teaspoons finely ground espresso or dark-roast coffee beans
- ¾ cup all-purpose flour
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white chocolate chips
- Preheat oven to 350 degrees F.
- In a small saucepan, add semisweet chocolate and butter. Melt over low heat, stirring constantly. Set aside to cool slightly.
- In a large bowl, beat eggs and sugar together until light and fluffy. Add finely ground espresso and mix again, then add melted chocolate, mixing until well incorporated.
- Into bowl, sift flour, baking powder and salt. Stir until just combined. Fold in white chocolate chips.
- Drop cookies in heaping tablespoons onto greased cookie sheets. Bake for 8-10 minutes, until puffed on top and set around the edges.