My husband brought home a bundle of these extremely beautiful Gerberas for me. So sweet! After I thanked him for the love and got the pretty flowers in water, my mind immediately went to chocolate. And espresso! I know: weird!
(Good weird? I think?)
Wouldn’t this be a delightful Valentine’s Day gift?! The pinkish Gerberas and the sweet, rich, divine cookies? Lovely, I’d say.
Double Chocolate, Double Espresso Cookies
- 2-1/3 cups all-purpose flour
- 3/4 cup cocoa powder I like Scharffen Berger
- 1/4 cup instant espresso powder I like Medaglia D'Oro
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/4 cups 2-1/2 sticks unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1-1/2 cups roughly chopped Coffee Crunch in Dark Chocolate Bar by Chocolove XOXOX
- 1-1/2 cups semisweet chocolate chips
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, combine the flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
- In a large mixing bowl, mix the butter with the sugars and vanilla. Once everything is evenly blended, add the egg and mix until the batter is smooth, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix only until combined.
- Fold in the chocolate-coffee bar chunks and the chocolate chips.
- Use a cookie scoop or teaspoon to shape the cookies into approximately 2 tablespoon dollops, about 2 inches apart on the parchment-covered baking sheets.
- Bake in the preheated oven just until the cookies solidify, about 10 minutes. They should still look doughy when you remove them from the oven -- they will firm up a bit as they cool. Leave them on the baking sheet for a couple minutes, then transfer them to a cooling rack.
Recipe NotesIf you can't get the coffee crunch bar, you can also use dark chocolate-covered coffee or espresso beans. You can always find chocolate covered espresso beans at Trader Joe's.
Check out my Cafe Con Leche Chocolate Chunk Cookies too. Make a batch of these cookies or the Café Con Leche ones every other day . . . and life will seem just a little bit better!
This is not a sponsored post -- I just love sharing my favorite products with you!
At least 2 hours ahead of time: Make the cookie dough.
Up to 1 day and at least 20 minutes ahead of time: Bake the cookies.
You can make the dough, shape it, and freeze it! (Keep them in an airtight container or double wrapped in plastic.) Then you’ll have them at the ready to pop in the oven just before guests are arriving. The house will smell great, and everyone will get fresh-out-of-the-oven cookies! The dough can be kept frozen for a few weeks or so — but it’s best to bake it within a week. You can also freeze the baked cookies for a couple of weeks. When I do this, I like to warm them in the oven just before serving.