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These Rich, Double-Chocolate Cookies Aren't For the Faint of Heart

August  2, 2018

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some good-as-gold recipes. Today, we're highlighting an oh-so-delicious chocolate cookie with a brand-new video.


Call me crazy, but I like to drink milk from animals, specifically cows. So when Food52 Writer and Recipe Developer Emma Laperruque announced she was planning an almond milk taste test a couple of weeks ago, I quickly told her I wouldn’t be participating.

But Emma had a secret weapon: Double Chocolate Espresso Cookies. Straight from the oven. And only almond milk testers could get a taste.

These rich, chocolatey cookies are a classic here at Food52. Community member Kelsey Banfield first shared them on the site back in 2009, and they've been sweetening company events and celebrations ever sense. When developing the recipe, Banfield wanted to create an espresso brownie in cookie clothing.

“I love the way coffee enhances the flavor of chocolate, which is why I started doctoring up my favorite chocolate cookies with espresso powder,” Banfield says. “I also had a toddler at the time so I didn't mind the caffeine kick.”

The recipe calls for two tablespoons of instant espresso powder, the thought of which might make your heart beat a little faster. But don’t skimp. Espresso powder makes chocolate magical more chocolatey, with a slight mocha taste and no extra sweetness.

Before you make a batch, heed Banfield's advice:

“These cookies are not for the faint of heart. They are decadent and rich, and best accompanied with a glass of milk.”

Yes, even almond milk.

What would convince you to test 9 different almond milks? Share your best bribes in the comments below!

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