butter.city

I buy <a href="Ghirardelli cocoa powder in bulk online and use it for most recipes, but for this recipe, I busted out the good stuff – Valrhona cocoa powder. (Which, by the way, is cheaper at Whole Foods for $13/lb than online!) With the extra support of the instant coffee powder, these cookies had a super deep, rich chocolate flavor. I do plan on trying them again with the “standard” cocoa powder to see how discernible the taste difference is. Maybe tonight…?

I don’t remember where I came across this recipe, but it was only bookmarked for about a week before it was prioritized and made immediately. Liv For Cake has so many great sounding (classic, simple, and chocolatey) recipes that I’ll probably be trying in the next few months. A great resource that I’ve added to my RSS feed 🙂

Modified from:

Liv For Cake’s Dark Chocolate Espresso Cookies

Makes 15 medium sized cookies

You need:

1 large bowl, 1 small bowl

Whisk, spatula

Small cookie scoop

Recipe:

1 c all-purpose flour, loose

1/4 c best cocoa powder

1 T instant coffee powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c unsalted butter, softened

1/4 c granulated sugar

1/2 c brown sugar, packed

1 large egg

1/2 tsp vanilla extract

1 c chocolate chips

Don’t preheat your oven just yet…

In a small bowl, mix together dry ingredients: 1 c flour, 1/4 c cocoa powder, 1 T instant coffee powder, 1/2 tsp baking soda and 1/2 tsp salt. Set aside.

In a large bowl, cream together softened 1/2 c butter, 1/4 c granulated sugar and 1/2 c brown sugar. Mix in 1 egg and 1/2 tsp vanilla completely, then add dry ingredients and mix until fully combined. Lastly, stir in 1 c chocolate chips. That was easy!

(Easy make-ahead – cover and store the batter in the fridge for fresh cookies tomorrow/later, or…)

Preheat oven to 350 deg F, and while it’s heating up place your batter in the freezer – less than 10 minutes. When your oven is ready, use a cookie scoop or spoon to portion 2 Tbsp drops onto your baking sheet, about 2″ apart. Flatten slightly for flatter cookies, or not, for rustic cookies. Bake for 15 minutes. Place your batter remains in the refrigerator for the second batch.

These cookies stayed super moist in an airtight container for the 3 days it took to consume them – and could probably last a week.