Friday, 16 December 2011

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

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