Weeknights with Jenny

Triple Chocolate Espresso Cookies

By • April 16, 2012 • 30 Comments

38 Save

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Triple Chocolate Espresso Cookies

There are many things I think about when walking sullenly through my local Soviet-era grocery store, and not all of them involve pondering the 1980’s music that seems to be the perpetual soundtrack in all American supermarkets. 

Is Phil Collins supposed to inspire me to buy some stabilized salad dressing and Paul Newman popcorn? Or am I just supposed to start thinking hard about all those years I wasted smoking Virginia Slims on various porches throughout southwestern Michigan and working as a waitress at the Cheek to Cheek/Silver Bullet Saloon (it’s For Sale, FYI) instead of wearing unattractive below-the-knee skirts and searching for sensible internships? (FYI # 2: If you Google “Cheek to Cheek”, the search engine will serve up an ad for vibrators for women. Just sayin’.)

Just as often while shopping, as I wander, I wonder: If I buy my children their requested Cinnamon Toast Crunch, will that turn them off oatmeal and homemade pancakes? Or will it guarantee that they like me for, like, ever? Or maybe I should be like that mom at work who only allows desserts with bran? 

Well, I could try, but then my kids would end up like flourchild, whose macrobiotic parents didn’t appear to allow for a lot of smack talk about sugar cereals, but who then grew up into the sort of baker who offers the delightful treat Triple Chocolate Espresso Cookies. I made this cookie three times, and it is a real winner, but if I do so say myself, the best version was the one in which I made a boo-boo. 

The author asks that you start these cookies off with a 12 ounce bag of chips, reserving half for the chocolate chunks to be added at the end. I forgot, and melted it all at once, yielding a supremely chocolate cookie, with a delightful espresso finish, kind of like the last sip of coffee you scarf before heading out the door for that long slog to the Metro. 

This is your basic cookie recipe – you are doing the creaming thing, then the dry ingredients thing, and I chose to roll my dough into little balls and then watch them spread in the oven. A little soft in the middle, but cracked on the sides is how you want these mammas to come out. If you reserve your chips toward the end, you will have that chunky fun in almost every bite, but for my taste, the fat of the cookie was sort of overwhelming without that extra melted chocolate. What chocolate you use may matter in this case, though I made this once with Nestle chips to great results. 

They freeze well too – a big priority for me and one you may hear more about in the coming months. If you’ve got a cookie (or other bite-sized confection) that well tolerates a few weeks in the freezer (I am mulling those cream cheese cookies from a while back that I Hoovered down by the dozen when my colleagues were not beating me to them) do let me know!

Triple Chocolate Espresso Cookies by flourchild

Serves 24

12 ounces semi-sweet chocolate chunks or chips, divided 
1/2 cup (1 stick) unsalted butter
1 1/2 cup unbleached all purpose flour
1/2 cup natural (non-alkalized) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher or sea salt
2 large eggs, at room temperature
2/3 cups granulated sugar

1/2 cup dark brown sugar, tightly packed
1 tablespoon (or less, to taste) instant espresso powder (recommended: Medaglia d'Oro)
1 teaspoon pure vanilla extract
1 tablespoon dark rum (optional)

See the full recipe (and save it and print it) here.

Photo by James Ransom

Tags: Jenny's in the Kitchen, cookies, chocolate, espresso, everyday cooking

Comments (30)

Default-small
Default-small
New_years_kitchen_hlc_only

almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made these for a big neighborhood brunch last weekend. They disappeared in record time! I was inspired by the instruction that says "it looks like brownie batter" actually to turn some extra batter from drbabs' Chocolate Fantasy Brownie Bites, another chocolate treat recipe featured in this column, into cookies, with great success. You should have seen the look on people's faces when they bit into something shaped like a cookie but with the texture and flavor of a brownie. Nota bene. ;o)

White_chocolate_ginger_cookies

about 2 years ago ELCookie

I make and freeze a lot of cookies. Maida Heatter's Chocolate Chip and Almond Biscotti as well as Gourmet's Double Chocolate Walnut Biscotti (I make them without the walnuts) work particularly well. I shorten the baking time and thus they are not as hard when I freeze them.

Default-small

about 2 years ago Annikakj

Thinking of adding crystallized ginger chunks instead of espresso and rum....

149130_100440840028137_100001866631527_1389_855041_n

about 2 years ago AmyRuth

to clarify: Do you like to eat the cookies frozen? or just keep them "more for me" in the freezer for later consumption or? both? also you prefer them with the total amount of chocolate in the dough melted right?

_mg_0362

about 2 years ago Jestei

i am freezing a lot of cookies right now for a special event in a few weeks. so i will defrost them all that AM in their containers and then serve them. you can go any way you want on this, of course.

149130_100440840028137_100001866631527_1389_855041_n

about 2 years ago AmyRuth

I stopped reading at the second comment re: google and thought interesting that you know the search engine takes you where it takes you when you search cheek to cheek. Hilarious!!! Now back to the originally schedule program. .....

Image

about 2 years ago skyservant

Just made these delicious cookies. Easy, made a goodly number to share with a neighbor. Will definitely make these again & again. I wonder if you could add walnuts or pecans? I really liked the espresso & rum flavors.

_mg_0362

about 2 years ago Jestei

i am not a huge nut in cookie fan myself so i am not the best person to answer this, but i think pecans would probably be best bet or even peanuts. walnuts somehow dont work for me.

Adg_specialists_pictures_215

about 2 years ago gt9

Ok! Made them...going fast around here...and the dough that hasn't been baked is not safe from cookie monster hands and mouths. Thanks J!

_mg_0362

about 2 years ago Jestei

I am so glad you liked them. These are real winners I think and pretty quick to the oven.

Default-small

about 2 years ago bthelove

Jenny, I love your humor! And the cookie looks dang good, too.

_mg_0362

about 2 years ago Jestei

Why thank you I hope you get the chance to make them

Coffee

about 2 years ago bostongal

Whilst I have a batch of seed/coconut/flax muesli in the oven I log on to read about this evil little delight. I shall have to make them and hide them from DH who really shouldn't eat them - which really means more for me LOL.

I cannot wait to bake these and thank you for the delightful reading!
Meg

_mg_0362

about 2 years ago Jestei

I hope you make them and like them

Adg_specialists_pictures_215

about 2 years ago gt9

Well, one of my favorite songs, i wonder as i wander....now I don't need to wonder anymore about what to bake tomorrow...thanks Jenny.

Phoenix

about 2 years ago Phoenix Helix

As a child of a mother who baked & froze baked cookies daily (we had a freezer downstairs), I can assure that 99% of cookies freeze & defrost well. I'd say meringues are the only exception (they get mushy). So, go ahead and bake to your cravings' delight: crispy, chewy, chunky, soft, frosted or not! As a grown woman, I do this myself, which allows me to keep a stash in the freezer. I can then eat just one a day, getting my cookie fix without eating the whole batch at once (which I admit I was more prone to do in my twenties).

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

totally agree with BB here. Almost all baked cookie freeze well.

Mcs

about 2 years ago mcs3000

I have made said cookles and they are a winner. Must try your way, Jenny. @melissav - Love Amanda's recipe. Girl Scout Thin MInts are also excellent right out of the freezer.

Default-small

about 2 years ago rapearson

I haven't tried freezing baked cookies, usually I just divide the dough up into chunks/balls/discs and freeze. Baked frozen cookies would be way too tempting I think to my husband and step-son. ;-)

Default-small

about 2 years ago Angela

"...kind of like the last sip of coffee you scarf before heading out the door for that long slog to the Metro."

omg, I just did this (as I read @amandahesser's tweet of this recipe! and now when I get off the Metro, I'll be getting to melting some chocolate chips for this cookie! thanks! :)

_mg_0362

about 2 years ago Jestei

i love that you make cookies at home alone.

Default-small

about 2 years ago Angela

haha, I forgot I even had that as an answer. but I am in fact home alone (sleeping baby upstairs, husband out at a meeting) and I'm baking these cookies right now! hopefully most will make it to my coworkers back at work and mourning the end of recess!

_mg_0362

about 2 years ago Jestei

Do you work on the hill?????

Ry_400

about 2 years ago melissav

Amanda's chocolate chip cookies (called flat and chewy or something like that) in the NYT Essentials cookbook freeze exceptionally well, so well that we always end up eating them straight from the freezer without baking them. It is a toss-up as to whether I prefer them baked or straight from the freezer.

_mg_0362

about 2 years ago Jestei

ohhhhhhhhh cookie-pop. yum. i love this thread.

Profilepic

about 2 years ago Rivka

I also regularly roll my cookie dough into balls, plop them in a freezer zip bag, and let 'em hang out till I get a hankering (which, in my case, is pretty much every day). Nice recipe.

_mg_0362

about 2 years ago Jestei

Do you freeze them on flat surface before putting them in bags?

Fb

about 2 years ago BlueKaleRoad

I freeze my cookie dough balls on a baking sheet first and then transfer to a ziploc. Great to keep a stash on hand! I can't wait to bake some of these - thanks for sharing the recipe!

Image

about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Aren't these great? I like them chunky with chips myself, but will have to try your version. Here's another cookie that freezes well:
http://food52.com/recipes...

_mg_0362

about 2 years ago Jestei

Yum I will try those this weekend!