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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.
- This recipe was entered in the contest for Your Best Recipe with Coffee
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.