You can never have too many chocolate chip cookie recipes in my opinion - especially at this time of year and with a boyfriend who has yet to learn how to appreciate the ginger/cinnamon/clove-laced Christmas baking fare I grew up with in Germany. —Sophia R
butter, at room temperature
strong espresso, at room temperature
Start by creaming the butter with the two types of sugar, this will take ca. 5-10 minutes after which the mixture will be light and fluffy.
Add the egg and espresso to the mix and beat until everything has come together and has further increased in volume.
Combine the flour with the cocoa powder, salt and baking powder and sift over the egg-butter mix. Mix together until well combined then stir in the chocolate chips and coca nibs.
Form dough into a log (ca. 24cm long), wrap in foil and place in the fridge for 24 hours.
When ready to bake, preheat the oven to 170 degrees Celsius and line two baking trays with parchment paper.
Cut the log into ca. 24 slices (1cm thick) and place on the baking trays, leaving a bit of space between the cookies. Sprinkle with sea salt and bake for ca. 8-10 minutes (the cookies should be slightly underdone when you take them out of the oven).
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients.
Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?