雙重咖啡巧克力餅干 Double Chocolate & Espresso Cookies

濃郁的咖啡豆配上黑巧克力 The aftertaste of this cookie is just indescribable.

This week, our kitchen again features another chocolate cookie recipe, as Honey K is going to Mayo Clinic on Monday. He preordered a dozen of them so that he can savor them in his "Free time" while waiting for his crystals and proteins to grow in the laboratory. Arh...I want to go to Mayo, too!

So, if you recall, I made these wonderful chocolate cookies (less butter, less sugar) last weekend. A little picture might aid your memory recall. See, the picture above, I had that left jar filled with chocolate cookies and I labeled them "Selfish Cookies" for Honey K as he would not share any of those. The one on the right was green tea chocolate chips biscotti. Both jars are almost emptied as the weekend approached. That's great news as I can bake a new batch of cookies now.

The jars are almost emptied...Honey K can probably explain where they have gone.

Disclaimer: I referenced Giada De Larentiis's recipe and made slight modification. For the original recipe, please go to this link.

Crispy Level: 4/5
Chocolate Level: 5/5
Espresso Level 2/5

Ingredients:

BOWL A.
Sugar 1/2 cup
2 Eggs
Vanilla essence 1 tsp
Water 2 tbsp

BOWL B.
Dark Chocolate Covered Espresso Beans* 1/2 cup - Processed
All-purpose flour 1 cup
Baking powder 1 tsp
Salt 1/4 tsp
Cocoa Powder** 2 tbsp

* If you do not have Espresso Beans, replace with 2 tsp of instant coffee powder.
** Skip this Cocoa powder at home if you don't have it handy. It will still taste fabulous.

BOWL C.
Dark Chocolate Chips (semi-sweet) 1 cup
Butter 2 tbsp

Procedures:

1. Preheat oven to 325F.
2. Melt the butter and chocolate chips [BOWL C] over low heat. Put Bowl C in a saucepan with water for melting.

Stir occasionally to make the mixture smooth and thick.  

3. Put the espresso beans in a food processor and grind them.

4.  [BOWL B] Mix the flour, cocoa powder, salt, baking powder and espresso together.

5. [BOWL C] Mix eggs with sugar. Add in vanilla and water. Mix them well. Then Add in the dry ingredients [BOWL B]. Mix them all like they are in a happy family : )


6. Add in the melted chocolate mixture and more chocolate chips (about 1/2 cup), if desired. Note, skip the 1/2 cup of chocolate chips if you don't want your chocolate cookies to be VERY CHOCOLATE.. I know, who don't want their chocolate cookies filled with CHOCOLATE. I am just saying it. Just in case.

6. Once the mixture is done, with the help of two spoons, scoop the batter onto two cookie trays.

7. Bake them for 18 to 20 minutes.

8. Let them cool for 5- 10 mins as you take them out from the oven. They are hot. They probably taste best with a cup of cold milk.