Espresso cookies with chocolate and cherries

By charitydinner
April 21, 2011
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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.

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
  1. 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.
  2. 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.
  3. 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.
  4. Stir the dry ingredients into the wet. Fold in the chopped chocolate and dried cherries.
  5. Scoop cookie dough onto a parchment-lined cookie sheet.
  6. 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.
  7. Milk is a highly accompaniment recommended, if not a vital one.

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