Caffeine Surprises

April 17, 2011
4 Ratings
  • Makes 30 cookies
Author Notes

Caffeine Surprises

April 11th, 2011 § Leave a Comment

HEADLINE: Espresso-Infused Cookie Dough Goes on Caffeine Rampage and Overtakes Innocent Chocolate Kisses.

Evanston, IL: It was a breezy Saturday afternoon. The sun was out, the sky was a cloudless blue. Students traipsed down the street on their way to the library. Dogs led their owners by their leashes, stopping every so often along the sidewalk. Besides the wind, all was quiet.

Inside one apartment, however, evidence of the crime was glaringly conspicuous. Pans slammed against the cupboards. Every ten minutes, the oven creaked open and shut. The aroma of melted chocolate wafted into every room. Cookie crumbs were scattered about the kitchen surfaces. Chocolate Kiss-less wrappers were strewn about the counter tops. The cookie dough, maniacal from the caffeine of the espresso within it, had gone berserk and devoured every Hershey’s kiss in sight. With every bite, it birthed a new cookie.

And then I devoured the cookies.

Note: Best eaten while hot…while the chocolate center will flow out, onto your tongue, with every bite. —Sky Dylan-Robbins

What You'll Need
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant espresso (Medaglia D’oro!)
  • 2 tablespoons sour cream (or heavy cream)
  • 1 egg
  • 1/4 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 bag dark chocolate Hershey’s Kisses, or your favorite chocolate
  1. Preheat oven to 350º F and line two baking pans with parchment paper.
  2. In a large bowl, cream sugars and butter. Add vanilla extract, espresso powder, sour cream, and egg, and beat until well combined.
  3. In a separate bowl, stir flour and soda together. In two or three parts, add dry to wet, stirring constantly.
  4. Once batter is complete, refrigerate for about 15 minutes.
  5. With a soup spoon, drops small scoops of dough, about two inches apart, onto prepared baking pan. Lightly press a dark chocolate Hershey’s Kiss into the center of each scoop (see above). Cover with another small scoop of dough and seal each kiss into center of cookie. Make sure no part of the Kiss is visible in each cookie ball!
  6. Sprinkle each cookie with a little espresso powder and place on upper middle rack in oven.
  7. Bake for about 10 minutes, until edges are beginning to turn golden brown. Cool for about ten minutes, and enjoy!

See what other Food52ers are saying.

  • singing_baker
  • ellenl

2 Reviews

singing_baker April 18, 2011
These look fabulous
ellenl April 17, 2011
I Can't wait to make these!