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?)
The flower’s creamy pink hues were stunning to me, but I immediately saw they’d look even better next to something nice and chocolate brown.
These cookies are crazy good. I mean crazy! They are for serious chocolate and coffee lovers. (And really, shouldn’t that be just about all of mankind?)
Wouldn’t this be a delightful Valentine’s Day gift?! The pinkish Gerberas and the sweet, rich, divine cookies? Lovely, I’d say.
Or make them this weekend, skip your morning coffee and have these cookies for breakfast. I just might do that. 
Coffee desserts are the best!
P.S. Have you seen the Friday Flowers Gallery?
Recipe 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 Notes If 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!
Timeline:
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.
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{ 3 comments… read them below or add one }
After my own heart! Two of my all-time favorite things
Beautiful!
The flowers are loooking so pretty! I love them & I also love your divine looking cookies with the soft chocolately inside,…It screams: EAT ME RIGHT NOW!
Oh those would be a wonderful Valentine’s Day treat! The cookies look rich and decadent – it’s everything that chocolate/espresso cookie should be!