Cookie exchange season is upon us once again. My kitchen has been a beehive of activity with orders for baked goods and with me baking cookies and other goodies to give away as edible gifts. To me, cooking for someone is an expression of love. So I take every opportunity I can to cook and give away edible goods to say thank you, I miss you or just because. This recipe I'm about to share is that of one of my favourite cookies. It's a chocaholic's dream cookie as it contains two types of chocolate. The use of instant espresso in the recipe really highlights the whole chocolate experience. It's crisp on the outside and chewy on the inside. It's delicious eaten on its own or with a cold glass of milk or a hot cup of coffee or tea. What's not to love?!? Here's the recipe already...
-2 cups all-purpose flour.
-1 1/2 cups firmly packed light brown sugar.
-12 tablespoons softened, unsalted butter (1 1/2 sticks).
-2 large eggs, at room temperature.
-4 Baker's semi-sweet chocolate squares (4 Oz.).
-1 teaspoon instant espresso coffee.
-1 teaspoon pure vanilla extract.
-1 package (12 Oz.) white chocolate chips.
-2 teaspoons baking powder.
-In a small bowl, mix the flour, salt and baking powder. Set aside.
-Mix the chocolate squares and the espresso in a small microwave-safe bowl and heat in the microwave for 1 minute, stirring after the first 30 seconds. If you do not stop to stir after 30 seconds, your chocolate will burn! If you don't have a microwave, mix the chocolate squares and espresso in a heat-safe bowl and sit it over a smaller pot with an inch of water. Heat the pan containing the water on medium heat. The steam from the pan will melt the chocolate. Make sure the bottom of your heat-safe bowl is not touching the top of the water, or your chocolate will scorch. Allow the melted chocolate to cool down.
-In a large bowl, beat the butter and sugar with an electric. Mixer on medium soeed until the mixture is light and fluffy. Scrape the sides of the bowl with a spatula to make sure hangar everything is well combined.
-Add the eggs and vanilla and mix well.
-Add the melted chocolate. Mix well.
-Gradually add the flour mixture into the bowl in three parts, mixing well after each addition. Do not over mix or this will result in a tough cookie
-Using a spatula or wooden spoon, fold in the white chocolate chips into the dough.
-Using a cookie scoop or tablespoon, drop the dough onto in greased cookie sheets, placing them 2 inches apart. Dip your finger in some water and lightly press down the tops of the cookies.
-Bake for 11-12 minutes or until the cookies feel set to the touch.
-Allow the cookies to cool on the cookie sheets for about 2 minutes.
-Transffer the cookies to the cooling rack using a thin spatula or cookie spatula. Allow to cool completely.
-Store in a tightly covered container for up to 1 week.
-After the cookies are completely cooled, you can wrap them in cling foil (plastic foil), place the cookies in an airtight container or a plastic freezer bag. Place the container in the freezer. The cookies can be frozen for up to one month. Just be sure to bring the cookies to room temperatures before you serve them.