Espresso chocolate chunk cookies

We'll be featuring recipes from the 2012 Cityline Holiday Cookie Swap all month long!

We’ll be featuring recipes from the 2012 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!

Espresso chocolate chunk cookies

Ingredients:

1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) each baking powder and salt
6 oz (175 g) bittersweet chocolate, chopped, about 1 1/4 cups (310 mL)
1/4 cup (60 mL) unsalted butter
1 tbsp (15 mL) instant espresso powder
3/4 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1 cup (125 mL) chocolate chips or chunks
1/2 cup (80 mL) unsweetened shredded coconut
1/2 cup (80 mL) chopped toasted pecans or walnuts
1/4 cup (60 mL) chocolate-covered espresso beans (optional)
2 tbsp icing sugar

Instructions:

In a small bowl, whisk flour with baking powder and salt.

In the top of a double boiler (or micowave) melt chocolate with butter and espresso powder. Scrape into a large bowl. Whisk in sugar, then eggs, 1 at a time until blended, then vanilla. Stir in flour mixture. Stir in chocolate chips, coconut, pecans or walnuts, and chocolate-covered espresso beans. Refrigerate to let dough firm up slightly, about 1 hour.

Preheat oven to 350°F (180°C).

Drop dough by tablespoons on a parchment-lined baking sheet about 1 inch (2.5 cm) apart. Bake on middle rack in preheated oven until just set on top, 8 to 10 minutes. Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack. Cool completely.

Sprinkle with icing sugar when completely cooled.

Makes 3 dozen cookies.

Submitted by Maria P.
Brampton, ON