Sunday, May 27, 2012

Dark Chocolate Espresso Cookies

This weekend youngest son (who was born with a massive sweet tooth) came over so I decided to try a new recipe for Dark Chocolate Espresso Cookies that I found on the back of a box of Duncan Hines Dark Chocolate Brownie mix.  The turned out really good.  They are VERY deep, dark and beware -- if you don't like chocolate, then I'd skip reading the rest of this post -- BUT, if on the other like rich, deep, dark, sinful chocolate...then READ ON!  These cookies are soft and delicious and a cross between a brownie and a cookie in texture.

There are not too many ingredients in this recipe...but one of them is espresso powder that really helps intensify the depth of the chocolate flavor.  I also used Ghiradelli 60% Cacao Bittersweet Chocolate Chips that gave these cookies an even more intense deep chocolate flavor.  Of course, if you aren't a dark chocolate fan, you could substitute milk or semisweet chips instead.  I like to use the bittersweet chips because they aren't as sweet and they have more antioxidants (hey, they almost qualify as health food then...right?).  ;-)  I've snapped a few pics and included the recipe below.  Enjoy!


Dark Chocolate Espresso Cookies

3 tablespoons water
2 tablespoons instant espresso coffee powder
1 Duncan Hines Dark Chocolate Brownie Mix
1 egg
3 tablespoons vegetable oil
1/4 teaspoon of cinnamon
1-1/2 cups dark chocolate chips (or semisweet, milk chocolate or white chocolate chips)

Preheat oven to 350 degrees.  Lightly grease a cookie sheet (or line it with non-stick Reynolds foil).  In a small bowl, combine the water and espresso powder.  In a large mixing bowl, combine brownie mix, egg, oil, cinnamon and espresso.  Beat by hand until combined, scraping sides of bowl (batter will be very thick).  Stir in chocolate chips by hand using a spatula or wooden spoon.  Drop batter by rounded teaspoons onto prepared cookie sheet.  Bake about 6-8 minutes or just until edges are set (centers may still appear doughy).  Do not overbake.  Cool on cookie sheet for a few minutes and move to a cookie rack to complete cooling (cookies will be very soft). 

(Note:  The recipe on the box also suggests cooking on parchment paper as an option -- I don't recommend that as it was very difficult to remove the cookies from the parchment paper since they are extremely soft until they cool.  I used Reynolds non-stick foil for my second batch and it worked perfectly.  I actually baked my cookies about 8-9 minutes.  I also allowed the cookies to cool for at least 5-10 minutes before moving them over to a rack so the chips would set a bit because they were so soft and melty.  Once the cookies were cooled, they were a perfect consistency.)

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