01 April 2012

Espresso Chocolate Chip Cookies + Scenes from a Garden

Happy April Fools' Day! No pranks here, just some good eats. 

I took these cookies to a lunch with friends on Friday; they were an instant hit. The texture turned out just right- chewy and a little grainy from the coarse cane sugar. The espresso evens out the sweetness perfectly, and the freshly grated cinnamon adds an unexpected bite. I always use Tony's Chocolonely bars (dark, of course) for baking- they're just the right level of cacao.

The weather allowed for some long overdue garden cleanup, and chores are always more fun with a camera. Have a good week, fancy folks!

Caffeinated and Cinnamon-Dusted Chocolate Chip Cookies
  • 1 1/2 cups self-raising flour
  • 1 cup white whole wheat or AP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup melted butter
  • 1 shot espresso (or poor man's espresso: 3 Tbsp instant coffee granules dissolved in 1 oz boiling water)
  • 1 cup packed light brown sugar
  • 1/3 cup raw cane sugar
  • 2 Tbsp vanilla bean paste
  • 2 tsp freshly grated cinnamon, plus more for dusting
  • 1/8 cup creme fraiche
  • 1 egg + 1 yolk, beaten
  • 1 cup best-quality dark chocolate, chopped
  1. Sift together first four ingredients into medium bowl.
  2. Mix butter, espresso, both sugars, vanilla bean paste, cinnamon, creme fraiche, and eggs until thoroughly blended.
  3. Fold in chocolate, then spoon teaspoon-sized balls 1 inch apart onto a baking sheet. Dust with freshly grated cinnamon.
  4. Bake for 13-15 minutes at 350F/150C(fan)/175C(no fan) until golden.