Dark Chocolate Cookies

With Christmas just around the corner, there's no better excuse to bake, and eat, like never before. So grab this opportunity with both hands and make a chewy, chocolaty, espresso-enhanced batch of deliciousness. Up there with some of my all-time favourite cookies, this recipe is yummy on a whole other level. 



Dark Chocolate Cookies
(recipe from here)


1 cup all-purpose flour 

1/2 cup unsweetened Dutch-process cocoa 

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon instant espresso powder (I used sifted coffee granules)

8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. Gradually add flour mixture; mix just until combined. Fold in chopped chocolate.

Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. Yield: 22 cookies