Chocolate is good. Coffee is good. And when you combine these two delicious ingredients you have something truly amazing; case in point these chocolate espresso cookies from Saveur magazine. All I can say is “oh my”.
I like to add a touch of espresso powder to my chocolate baked goods since it enhances the complexity and depth of the chocolate taste. But when you add more, here a full 1/4 cup, you are rewarded with an intense dose of coffee flavor that is actually tempered by the chocolate. The pecans, both mixed into the dough and then dredged on top of the finished cookie (with more chocolate of course), adds crunch. These are really amazing cookies and are quickly becoming a favorite in my house.
So why don’t you try them for yourself? They make the perfect mid afternoon pick-me-up –with or without a cup of coffee.
DUSTY BLISS CHOCOLATE ESPRESSO COOKIES
- Heat the oven to 375°. Line to baking sheets with parchment paper and set aside.
- In a large bowl, beat the sugar with the espresso powder and butter on medium speed of a hand mixer until fluffy, about 3 minutes.
- Add the egg, beating well until smooth, then beat in the bittersweet chocolate and vanilla.
- Add the flour and beat on low speed until the dough just comes together, then stir in 1 cup pecans.
- Pinch off pieces of dough and roll into 1 1⁄2-inch balls then place the prepared baking sheet, spaced 2 inches apart.
- Press each cookie gently with the palm of your hand to flatten, then bake until set, about 10 minutes.
- Transfer the cookies to a rack and let cool completely.
- Pour the melted semisweet chocolate into a bowl. Dip each cookie halfway into the chocolate then dredge in the remaining 2⁄3 cup pecans.
- Transfer the dipped cookies to a sheet of parchment paper and let the melted chocolate set before serving.