Double Chocolate Espresso Cookies

We baked. We delivered. You ate them. You loved them. And you were wired...all night long. Success.

We found an interesting cookie recipe on the food blog,

FOOD52 ( Highly recommend checking it out- daily inspirations there!) Double Chocolate Espresso Cookies adapted by KelseythenaptimeChef . Yep. Made a few little changes of our own while playing with different tricks that alter a cookie's texture and shape.

And they turned out thinks!   

And they turned out thinks!


It was our first time really trying double chocolate chip cookies and we chose to play with these in the kitchen. We added white chocolate chips with some bittersweet chips instead of straight semisweet for a different sweetness to them. We chose our favorite Valrhona 100% pure, unsweetened cocoa powder because it just adds this deep, intense chocolate flavor,'s just awesome. We subbed some of the regular all-purpose flour for almond flour because...had some in the pantry and just wanted to use it...hoping for a little nuttiness.

Something that has always been fascinating about cookies from different bakeries, friends, family, etc, etc is the texture. Some are flat, some are super fluffy...and on and on. We wanted nice round cookies. Moist on the inside with a little crunch around the cookie.

It's all in how you cream the butter, shape the cookie, and oven temperature (at least with the recipe we had this time around) We made sure not to over melt the butter so it's NOT clear. This should give you a nice creamy, milky pale yellow butter....cream...ish. I feel it's okay to over mix the butter, sugar and eggs so it is super creamy...but do not over mix the actual batter (wet with dry ingredients). This made the cookies fluffier...but not too cake-like. A nice sweet spot. We tried two different shapes and sizes...and concluded that if you want fluffier, cookies, proceed with the ball shape( tastes more chocolatey). If you want t a crispier cookie...flatten the ball just a little...and watch the time. These will crack more( which isn't a bad it character and I feel a more coffee taste...a little more bitter...sounds weird for a cookie, but it works.) Pretty simple and easy, right? We kinda stuck with .75-1inch size balls slightly flattened. We tried this several times and yielded similar told by ginny pig co-workers...who we're wired for work. Anyways, hope this helps in your own cookie adventures!


Serves 50-55 cookies (depending on size)

2  sticks un salted butter room temperature

1 cup sugar( I added a little less)

1 cup light brown sugar

2 eggs

room temperature

2 cups flour

( added 1/2 cup of almond flour)

3/4 cups

unsweetened cocoa powder ( We used Valrhona 100% pure, unsweetened cocoa powder )

1 teaspoon baking soda

1 teaspoon Kosher salt

2 tablespoons

instant espresso powder (like Medaglia D'Oro, or similar - we used Nestles Dark Roast Espresso)

~ 10 ounces White chocolate chips, 2-3 ounces bittersweet (handful...however chocolatey you want them! Add as you please...pretty please)

A little Vanilla if want.

1.)Preheat oven to 350

2.) Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.

3.) In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.

4.) With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients arefully combined, but do not over-beat. Using a wooden spoon, stir in chocolate chips.

5.) Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

6.) Extra: Serve with a shot of almond milk ( Whole, soy, coconut, hemp, hazelnut...whatever tickles your taste buds and makes you giggle).


Salt and Cinnamon