This week I decided it was time for chocolate cookies to appear on the blog. Chocolate just isn’t my thing, but that doesn’t mean that the rest of the family doesn’t love all things chocolate. So in anticipation of the next holiday which is all things chocolate and putting my preferences aside- chocolate was up next.
Putting together a couple of different ideas this was the final product- a very chocolaty cookie. There actually isn’t a lot of chocolate in the ingredients but I believe it is the addition of the instant coffee granules that accentuates the chocolate flavour. To ensure a smooth consistency I dissolved the coffee in the vanilla- now that is a wonderful aroma. I used Belgian milk chocolate chips as those are my family’s preference when it comes to chocolate, but you could use whatever you prefer.
This recipe for Very Chocolate Cookies results in an almost brownie like cookie – which definitely is not a bad thing! You don’t want to over-bake them as they will be dry. Bake just until firm around the edges and the centre still looks soft and they will be just perfect. I am not sure how long they will stay fresh as they are all gone on day 2! So if you are looking for a chocolate fix, I think this is definitely the chocolate cookie for you!
- 1 cup butter, room temp
- ½ cup granulated sugar
- ¾ packed brown sugar
- 2 eggs, room temp
- 1½ tsp vanilla
- 1 tsp instant coffee/espresso powder
- ½ cup cocoa
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips (prefer Belgian milk chocolate)
- Preheat oven to 350 ℉.
- In the bowl of the stand mixer mix the butter and sugars until light and fluffy. Add eggs, one at a time.
- In a saucer or small bowl dissolve the coffee granules in the vanilla. Beat into the butter mixture.
- On low speed add in the cocoa until well blended.
- In a separate bowl whisk together the flour, baking soda and salt.
- Mix into the butter mixture.
- Stir in the chocolate chips.
- Using a large scoop (1½ tbsp), place balls of dough at least 2 inches apart on parchment lined cookie sheet. Using the palm of your hand, flatten the balls slightly.
- Bake until edges are firm, yet middle is still soft. Let cool on sheet 5 minutes, then transfer to rack to cool completely.