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double chocolate espresso cookies

  • Writer: Emily Hurwitz
    Emily Hurwitz
  • Sep 22, 2020
  • 2 min read


What do you get when you put 17.5 credits, a thesis proposal, a grant proposal, manuscript preparation, two jobs, club recruitment, and grad school apps together?


Exhaustion. That's about it.


I was so proud that I had made it 20 years without coffee. It was a pride point. Now, I'm married to Dunkin. Every time I get in my car, it automatically routes me there.


Senior year is in full swing, and it's hard to take any time for myself. Nevertheless, I'm finding that I'm much more productive after doing something that I enjoy. Of course, this is where baking comes in.


I have a really good chocolate chip cookie recipe memorized and it's fun to play around with it and invent new variations. My roommates walk in the kitchen and ask what kind of cookies I'm making, and I usually respond with some kind of "Umm, chocolate chip maybe? White chocolate chip? Pumpkin? Spice? I'm not really sure." I was particularly exhausted last week, so I decided to dump some caffeine in the cookies and call it a day. They're probably my favorite cookies that I've made.


Ingredients

  • 2 sticks unsalted butter (1 cup), cold and cut into cubes

  • 2 large eggs

  • 1 tablespoon vanilla

  • 1 cup (200g) brown sugar

  • 1/2 cup (100 g) white sugar

  • 1 1/2 cup (180 g) cake flour (make your own!)

  • 1 cup (120 g) AP flour

  • 1/2 cup (40 g) cocoa powder

  • 1 tsp cornstarch

  • 2 tablespoons instant espresso powder

  • Lots of chocolate chips

  • Lots of espresso baking chips

Instructions

  1. Preheat oven to 410 degrees Fahrenheit.

  2. Cream the butter and sugars together.

  3. Add the eggs one at a time and cream together.

  4. Add vanilla.

  5. In a separate bowl, combine flours, cocoa, cornstarch, and espresso powder.

  6. Pour dry ingredients into wet mixture, and pulse together until they begin to combine.

  7. Add chocolate and espresso baking chips. Mix together until just combined. Do not overmix!

  8. Scoop dough into 2.8 oz rough balls.

  9. Bake for 11-12 minutes, until the top is relatively solid. DO NOT OVERBAKE!

  10. Let rest (they will keep cooking) on the baking sheet for 10 minutes. Transfer to wire rack.

  11. Enjoy :)

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