Chocolate Espresso Cookies

While we all have our traditions at the holidays, there is always the notion of adding something new. Of the many recipes I come across, this one grabbed me, for several reasons. First… because it has chocolate. Next… because it has espresso. Last… but certainly not least – because it comes from David Rocco. This one will defo become a tradition at my house~

I like the fact that he fully admits he’s not a chef. “I’m Italian….” he says. This guy is so passionate about good food and eating well. He also believes in cooking and eating in season and is a man after my own heart, fully believing in the powers and magic of cucina povera.

While making this recipe, it totally reminded me of making brownies. The batter is very thick, rich and chocolatey. While the suggested baking time is 12 to 15 minutes, I would start checking them at 10 minutes – it would be very easy to over bake these.

Chocolate Espresso Cookies

While the recipe says semi-sweet chocolate, I subbed in dark chocolate with min. 70% cocoa butter – because it’s what I had. With the high amount of sugar, I figured it would not be an issue. Use what you prefer, just melt the chocolate slowly and do not let any moisture get in – otherwise it will seize up into an unusable mass. If you have any vinyl/latex gloves, it would be a good idea to use them them rolling.
4 tablespoons butter, softened
2/3 cup packed brown sugar
1 large egg
4 ounces semisweet chocolate, melted and cooled
1/2 cup all purpose flour
1/4 cup cocoa powder
4 teaspoons instant espresso coffee granules
1 teaspoon baking powder
Pinch salt
1 tablespoon milk
1 cup, approx. icing sugar

In a bowl, cream the butter and brown sugar until light and fluffy.
Beat in egg and mix in the cooled chocolate.
In another bowl, sift the flour, cocoa powder, instant espresso coffee granules, baking powder, and salt together and with mixer on low add to the creamed butter mixture; then beat in the milk until combined. Cook’s Note: Will make a sticky dough.
Flatten the dough into a disk, wrap in plastic wrap and chill in the freezer until firm, for about 45 minutes.
Preheat the oven to 350 degrees F.
Shape the dough into 1-inch balls and roll in the icing sugar 2 times, letting them sit in the icing sugar in between coatings and completely covered so no dough shows.
Place on parchment-lined cookie sheets 2 inches apart as the cookies will spread.
Bake about 12 to 15 minutes (start checking at 10 minutes…)
Let cool and store in an airtight container.


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