cocoa fair – espresso chocolate cookies
When I consider what to bring to a charity bake sale, chocolate is the first flavor on the list. Folks always stop to consider chocolate treats and sometimes swoop down to take a closer look. Chocolate doesn’t have a brilliant color to attract the eye, but it does stir up passion.
When Divine Chocolate, a fair trade company and one of the NYC Bake Sale sponsors offered bloggers their product to use in baked goods, I raised my hand and became one of the six bloggers who made chocolate goodies for the event.
These Espresso Chocolate Cookies are the result of a happy duet–a perfect pairing to intensify the notes of chocolate. The slight crispy texture of the cookie gives way to the melty bites from the chocolate chunks. Since Maulden salt doesn’t fully melt like the Kosher type, the remaining flakes supply a surprising counter-taste–a salty play punch that heightens the natural sweetness of the chocolate.
During the bake sale, the cocoa farmers of Divine Chocolate visited us to sample our chocolate treat–and left impressed.
Espresso Chocolate Cookies
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (2 ounces) cocoa powder
- 1-1/2 teaspoons Maldon salt, flaked sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons Kahlua (coffee liquor)
- 1 tablespoon coffee, room temperature
- 12 tablespoons (6 ounces/1-1/2 sticks) unsalted butter, softened
- 1 cup (8 ounces) packed light-brown sugar
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 (5.3 oz) Divine 70% bittersweet chocolate baking bar, or 5-6 ounces of bittersweet chocolate, chopped
1. Adjust oven racks to the middle position and heat oven to 325℉. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, Kahlua, and coffee; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugarson medium-high speed until light and fluffy, about 3-4 minutes. Reduce speed to medium, add egg and egg yolk; mix until incorporated. Add espresso mixture; mix until just incorporated, scrape down bowl as necessary. Reduce speed to low, add flour mixture in small batches, mixing until barely combined. Add chocolate and mix unit incorporated, about 15 seconds. Remove bowl from mixer and stir with rubber spatula to finish mixing.
4. Place 12-tablespoon size ball of dough, evenly spaced, on each prepared baking sheet. Bake, one sheet at a time, until firm to the touch, 14-16 minutes. Rotate baking sheet half way through baking
5. Remove baking sheet and let cool for 10 minutes, Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.