Double Chocolate Espresso Cookies

Prep Time: 10 minutes Baking Time: 10 minutes
Yield: 18-20 cookies

170 g (1 ¼ cup) all-purpose flour
1/3 cup (5 tablespoons) sifted cocoa powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt

115 g (½ cup) unsalted butter, melted and cooled slightly
½ cup (105 g / 125 mL) packed dark brown sugar
1/3 cup (85 mL) granulated sugar

1 large egg, at room temperature
2 teaspoons (10 mL) pure vanilla extract
1 tablespoon (15 mL) instant coffee or espresso crystals

1 cup (250 gram package) dark chocolate baking chips

Sanding sugar or granulated sugar

In a small bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment (or in a large mixing bowl and a standard mixer), beat the melted butter and both sugars on medium speed until light. Beat in the egg; add vanilla, and coffee crystals. Beat until just blended.
Add the flour mixture, and gently blend until well combined.
Stir in chocolate chips.
Shape about 2-3 tablespoons (60 grams) of dough for each cookie into balls (golf ball size) and place onto a parchment-covered baking sheet or tray. Cover tightly with plastic wrap and refrigerate for at least 24 hours (the dough can also be refrigerated in the large bowl; however, it is so much more time-efficient to have the shaped balls ready for baking)
On baking day: Remove dough from refrigerator an hour or two prior to baking. Preheat oven to 350^oF (180⁰C). Lightly grease rimless baking sheets; or line them with parchment paper. Roll each ball of dough in a little sanding sugar or granulated sugar and place on baking sheet. Press down gently to slightly flatten.
Bake for 9-10 minutes until slightly puffed and starting to crack on top. ‘Doneness’ is difficult to see with dark coloured cookies – try not to over-bake.

Questions and comments are always welcome alex@chilipeppersandpears.com