This weekend I was stuck at home with yet another gosh dang cold. The tea kettle was whistling every other hour to fill up my mug of Gypsy Cold Care tea, and I accomplished little to nothing on my weekend to-do list.
Sunday, however, I had enough steam to bake four batches of Triple Chocolate Espresso Cookies (after triple-washing my hands, of course).
Cocoa Powder. Chocolate Chips. Espresso Powder. Dark Chocolate Espresso Beans.
The recipe is courtesy of 101 Cookbooks – as was last Sunday’s Sparkling Ginger Chip Cookie recipe – and was another
smashing buzzing hit.
They’re great gooey out of the oven, even better snuggled up on the couch with a cold glass of milk, and I imagine they’d be excellent crumbled over ice cream.
- I chopped the espresso beans and recommend you do the same unless you want to chip a tooth.
- I also suggest using parchment paper on your baking sheets – no spatula needed.
- From my experience, cookies with cocoa powder dry out fast; store them in the freezer. There’s nothing wrong with a cold, crunchy, chocolate cookie.
I was feeling a bit loopy last night. I couldn’t tell if it was the cold meds or the cookies.
I presume the later.
I’ll be buzzin’ through my week for sure… see ya!
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Are you an espresso enthusiast?
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