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Wednesday, October 26, 2011

Espresso White Chocolate Chip Cookies

I am just going to start off by saying - I am one of the biggest fans of DARK CHOCOLATE. I almost think it's a waste for someone to give me anything else but Dark Chocolate. I prefer buying dark chocolate over any other kind be it Ghiradelli, Vahlrona, Scharfenberger and especially See's Candy. With that being said, I really have absolutely no idea how those white chocolate morsels found their way into my baking pantry? Not only were there white chocolate morsels, but there was half a bag gone, eaten! Plus, I looked around and found a half bag eaten of the Ghiradelli Bittersweet chips! I know, I couldn't believe my eyes! The worst part, half of a baking bar of 60% Ghiradelli baking chocolate- poof! Gone!! I know, I know, there had to be an answer to my dilemma, all the furniture was still here, television still here, oh wait a minute, teens, yes, TEENS! They sneaked into the pantry in the middle of the night and had a chocolate party! Well lucky for me, and them, there were still bits and pieces left for making cookies!! Wait!! Not enough cocoa powder- I have the best solution and combination ingredient, Decaf Espresso- or as JONES COFFEE ROASTERS call it, Unleaded! This recipe makes a beautiful cookie dough. Taste the dough, you really should, it gives you an idea how the cookies will taste.

Using a teaspoon using a heaping full amount for each cookie.

The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.

See the bits of Espresso?

Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.
  • 2 1/4 cups FlourPosted by Picasa 
  •  1/3 cups Hershey's Baking Cocoa
  • 1/3 cup Decaffeinated Espresso ground ( I used Jone's Coffee Roasters)
  • 1 teaspoon baking soda
  • 1 cup salted butter ( 2 sticks room temperature)
  • 3/4 cups sugar
  • 2/3 cups brown sugar ( packed)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup White Morsels Chocolate chips
  • 1/3 cup Bittersweet chocolate chips
  • 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
  • 1/4 cup pecans ( chopped)
  1. Preheat oven to 350 degrees.
  2. In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
  3. Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.
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