Double Chocolate Espresso Cookies

 

Okay, so you’re getting another cookie recipe because I offered to do a cookie-and-coffee afternoon for the family instead of us trying a Memorial Day barbecue in the rain this year!  The weather is just not cooperating, really this year; and work is crazy, with schools getting out left and right on me right now; and this, and that, and anyhow — 

Cookies are easier, in short, and I’d been wanting to try this one anyway. 😊 Chocolate cookies with chocolate chips and coffee sound marvelous to me!

For us celiacs: DeLallo Instant Espresso Powder is gluten free as per the manufacturer’s description, and ingredients are 100% coffee. So it’s nothing I’ve tried to drink (actually the thought of ‘instant espresso’ kind of gives me shudders, coffee snob that I am), but I did buy a jar, and I’m giving it a try.

To start, Stir your 2T DeLallo’s and 2T milk together in a cup or small bowl or whatever until the espresso’s dissolved. 

Dry ingredients: mix the almond flour, unsweetened cocoa powder (Hershey’s Cocoa Powder is marked gluten free), baking soda, and salt together. 

Wet ingredients: you’re going to want a bigger bowl for this, but you’re probably going to want one that can go in the microwave, too. I started out with a big plastic one, because I melted my two sticks of butter in the microwave in it and then added the other ingredients to that. 

You want a cup of brown sugar, and brown sugar is one of those weird ingredients that they expect you to really pack down in the measuring cup with a spoon. (I’ve never figured out why we have to do that. But whatever, right?) Get a spoon and pack it into a measuring cup. Add it to the butter and whisk it until smooth. 

Crack your eggs straight into that bowl, and keep whisking! Add the espresso/milk mixture and your vanilla, and whisk all that until smooth. 

Start adding your dry ingredients to the ‘wet ingredients’ bowl, a cup or so at a time. I had to switch to a silicon spatula at this point. Add your chocolate chips, stir until mixed, and put the bowl in the fridge to chill for two hours or so.

When you’re ready to bake, preheat your oven to 350 and get your dough back out.

I used a baking sheet with parchment paper. Some people use parchment paper because they think it gives them better baked goods, I think; I use it because it means easier clean-up! You just throw away parchment paper and don’t have to wash the cookie sheets.

I used about a 3T-size scoop to make my cookies, and spaced them about 3 inches apart. 

Cook until edges are just set, 9-10 minutes. Let cook on the baking sheet 10 minutes, then move to a rack to finish cooling. 

DOUBLE CHOCOLATE ESPRESSO COOKIES

Ingredients

2 T instant espresso powder (DeLallo is GF)

2 T milk

2 1/2 C almond flour

1/2 C unsweetened cocoa powder (Hershey is GF)

1 t baking soda

1/2 t salt (I just used a few twists of my grinder)

1 C (2 sticks) butter, melted

1 C packed brown sugar

2 eggs

1 t vanilla extract

1 C semisweet chocolate chips

In a small bowl or cup, stir espresso powder into milk until dissolved. Set aside.

Whisk together almond flour, cocoa powder, baking soda, and salt. 

Then melt your butter in another, larger bowl. I melted mine in the microwave, 20 seconds at a time. Whisk the brown sugar into it once melted. Add eggs, and whisk well (about a full minute). Add the espresso and milk mixture, and add your vanilla. Whisk until blended.

Add your ‘dry’ ingredients to your other bowl, about a cup at a time. You will probably need to set aside your whisk for a spatula. Once all that is blended together, add your chocolate chips. Stir until blended.

Set in the fridge to chill for an hour or two.

When you’re ready to bake, preheat your oven to 350. Pull your dough out, and get your baking sheet covered with parchment paper if you’re using that. Drop your dough onto the parchment paper or baking sheet in balls about two-or-three-tablespoon sized. Space them about three inches apart.

Bake 9-10 minutes or until edges are set. Let cool on the baking sheet for 10 minutes, then move to a wire rack and let cool completely.