So this is the recipe that for some bizarre set of circumstances never made it into my book. It was developed for ‘Sweet’, shot for ‘Sweet’, but somehow never made it into the glossy pages of my most beloved and decadent second cookbook. I only discovered this the other day while I was looking for the recipe. Thinking it was there, but also kind of knowing it wasn’t. The whole thing is weird. Anyway lucky for you I get to put it up here because what use is a recipe sitting on my hard drive gathering digital dust.
Whilst I don’t drink coffee very often, I absolutely love the flavour of it in desserts and baked things. Added to chocolate it’s a perfect match and makes these decadent cookies a little more grown up. You can leave the coffee powder out and keep these plain if you prefer. I have used instant espresso powered because I love the intense flavour and how it dissolves easily into the dough, but you could use regular instant coffee granules (substitute 2T), just dissolve in the vanilla extract before adding to the mix.
Ok so this makes a fairly big batch but personally, I think that’s the only way to roll when making things like cookies. Once you’ve made the decision to get into the kitchen and get down with the dough, you may as well bash out a decent quantity. They store well and freeze too.
Oh, and if you love my blog and my recipes, I would love it if you considered buying my book. Its available in all good book shops around SA and online obvs. Its filled with my favourite sweet recipes which I know you will love. Thank you, dankie and grazie mille!
Recipe ~ Makes approx 34 medium cookies
- 320g (2 cups) flour
- 1/2t baking soda
- 1/4t salt
- 170g salted butter, melted
- 150g (1 cup) Demerara brown sugar
- 130g (½ cup) white sugar
- 2T + 2t instant espresso powder
- 1T vanilla extract
- 1 egg
- 1 egg yolk
- 350g dark chocolate chips
- Sea salt flakes for sprinkling (optional)
Preheat the oven to 165C and line 3 baking sheets with baking paper.
Sift the flour, salt and baking soda and set aside.
Using an electric mixer beat the melted butter, vanilla, espresso powder and sugar for about 2 minutes. Add the eggs and continue to beat until light and fluffy.
Add the remaining dry ingredients and mix briefly until just combined.
Stir in the chocolate chips by hand.
You can make either big or small cookies, but I like around 20ml of cookie dough scooped into more or less even balls, allowing 3cm between the cookies for spreading.
Lightly sprinkle each cookie with a little sea salt (optional), and bake for 10 – 12 minutes for a softer and smaller cookie, or a little longer – 15 – 17 minutes for a bigger and crunchier cookie.