Recently, I have somewhat earned myself a reputation of being a bit of a cookie monster at work. Something, they say, about a tinful of cookies disappearing an alarming rate.
Well, if you ask me, it’s not entirely true.
I have had some help in a form of a colleague who eats maybe one cookie to every four I have. But for most of it, I can’t help it the cookie tin calls my name every time I walk past it with a steaming cup of freshly brewed coffee. Before I know it, the tin goes back to our little pantry a lot lighter than when I walked away with it.
What can I say? I do love my cookies.
If there’s one thing that could make me love cookies more than I already do, it’s a chewy cookie with a slight crunch round the edges- which was exactly what I got with these moreish espresso chocolate chip cookies I made because, um one can never eat too many cookies.
With a generous dose of dark chocolate chips and just a hint of espresso paring off perfectly with the shot of caramelized sweetness that comes through with every bite, these made the perfect accompaniment to my morning cup of unadulterated liquid gold.
Ah, between these and my gorgeous new Nespresso machine, I’m pretty sure even if I don’t make it through my next three weeks of study leave and the terrifying, looming exam, I’ll die a happy girl.
Espresso Chocolate Chip Cookies [adapted from Dorie Greenspan’s Baking From My Home to Yours]
2 cups plain flour
1 tsp salt
3/4 tsp baking soda
250g butter, chopped
3/4 cup caster sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 1/2 tbsp instant espresso powder
2 eggs, at room temperature
2 cups chocolate chips
- Sift the flour, salt and baking soda into a medium bowl and set it aside. Line two baking trays with baking paper and set aside.
- Using an electric mixer, cream the butter and sugars till creamy and well combined. Add the vanilla extract and espresso powder in, stirring well. Beat the eggs in, one at a time, until the mixture comes together.
- Stir the flour mixture in and fold the chocolate chips in until well combined.
- Drop tablespoonfuls of the dough onto the prepared trays and place the trays in the freezer for at least twenty minutes.
- Preheat the oven at 175C. Bake the cookies, one tray at a time, in the middle of the oven for about 12 to 14 minutes, until the edges are golden brown. Remove the tray from the oven and let the cookies cool for about ten minutes before moving them to a wire rack to cool completely. Makes about 30 cookies