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