Espresso cookies with chocolate and cherries

By charitydinner • April 21, 2011 • 0 Comments

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Author Notes: Because I needed an excuse to buy more coffee products.

These cookies are crunchy on the outside, chewy on the inside, with a strong espresso taste up front. I like milk chocolate for the chips — it mellows out some of the bitterness of the coffee, and highlights the tartness of the dried cherries. - charitydinner

Makes 20 cookies

1/4 cup granulated white sugar
2 tablespoons water
1 tablespoon instant espresso powder
1 cup shortening
1 cup dark brown sugar, lightly packed
1/2 cup granulated white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon heavy cream
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon cornstarch
1 teaspoon salt
6 ounces milk chocolate, chopped
1 cup dried cherries

In a small saucepan, dissolve 1/4 cup sugar and 1 tbsp instant espresso powder in 2 tbsp water over medium low heat. Cook the mixture until it starts to foam, whisking frequently, making a thin caramel. Remove from heat.
Cream 1 cup dark brown sugar and 1/2 cup granulated white sugar with 1 cup shortening. Stir in 2 eggs, beaten, 1 tsp vanilla extract, 1 tbsp heavy cream and the espresso caramel.
In a separate bowl, whisk together 2 1/2 cups all purpose flour, 1/4 cup cocoa powder, 1 tsp baking soda, 1/2 tsp cornstarch and 1 tsp salt.
Stir the dry ingredients into the wet. Fold in the chopped chocolate and dried cherries.
Scoop cookie dough onto a parchment-lined cookie sheet.
Bake the cookies at 350 degrees for 6 minutes, turn the pan, and bake for 5 more minutes. Cool on the cookie sheet for a few minutes before moving to a cooling rack.
Milk is a highly accompaniment recommended, if not a vital one.