Chocolate Espresso Cookies
These decadent, rich cookies are best accompanied with a glass of PEJU Delicias. Their crisp edges and chewy middle delight you as pockets of soft chocolate melt in your mouth. Chef Nic turns the dial up with the added espresso powder that amplifies the chocolate, but not the sweetness. To top it all off, our Zinfandel dessert wine.
5 oz butter, room temperature
½ cup sugar
½ cup brown sugar
½ cup cocoa powder
1 tbsp espresso powder
2 large eggs
¼ cup molasses
1 tsp vanilla extract
1 ½ cups flour
1 tsp salt
1 tsp baking soda
5 oz 70% cocoa chocolate, chopped
Preheat oven to 350° F.
In a medium bowl with the mixer on high, cream the butter and both sugars for 5 minutes, until light and fluffy.
Slowly add the cocoa powder and espresso powder with mixer on low, adding a little at a time.
Mix in the egg, molasses and vanilla.
Add the flour, salt, and baking soda, and mix until combined.
Add the chopped chocolate and gently mix into the dough.
Refrigerate dough for 1 hour, or overnight.
Roll dough into balls using a 2 oz. ice cream scoop and place them on a cookie sheet lined with parchment paper. Lightly spary parchment paper with non-stick spray.
Bake at 350 F for 15 to 17 minutes. Remove when they still look slightly under-baked, and let them cool COMPLETELY on the cookie sheet, about 20 minutes. (This method lets them continue to bake and keeps them so and chewy).