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
Ingredients
-
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
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1 tablespoon
heavy cream
-
2 1/2 cups
all-purpose flour
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1/4 cup
cocoa powder
-
1 teaspoon
baking soda
-
1/2 teaspoon
cornstarch
-
1 teaspoon
salt
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6 ounces
milk chocolate, chopped
-
1 cup
dried cherries
Directions
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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.
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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.
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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.
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Stir the dry ingredients into the wet. Fold in the chopped chocolate and dried cherries.
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Scoop cookie dough onto a parchment-lined cookie sheet.
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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.
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Milk is a highly accompaniment recommended, if not a vital one.
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