September 3, 2014

Salted Espresso Cookies



Guess who's back? That's right, it's me.
How was everyone's summer? Now it's back into the flow of work or school which can be a little stressful at times for everyone. Parents, teachers and kids alike.

I know I'm not too thrilled about going back. Having to get my butt off the couch and actually do something every day kind of bums be out. And I feel that no one likes waking up at 7:00 or even 6:00 every morning just to go places and be productive.
We all need a sort of kick start in the morning, which is where these cookies come in handy! Instant coffee mixed into the batter to give them their zing factor which can be a good or bad thing depending on how old you are. Might I not suggest these for school lunches.
But also, the salt contrasts very well with the coffee to even it out and give them their unique flavour!

Salted Espresso Cookies

8 oz.                          semi sweet chocolate
6 tbsp                        butter
2 tbsp                        instant coffee powder
1/3 cup                      a.p flour
1 tsp                          baking soda
2 eggs
3/4 cup                      sugar
1 tsp                           vanilla
1 tbsp                         sea salt (optional)

Melt the chocolate, the butter and coffee powder in a double boiler. Stir until smooth and melted. Take off the heat and let cool a bit. Whisk together the flour, baking powder and salt in a small bowl. In a medium bowl whisk the eggs, sugar and vanilla until light. Add the chocolate mixture and whisk until fully incorporated. Fold in the flour mixture until just combined. Cover in plastic wrap and leave in the fridge for 1 hour or overnight so you can bake in the morning before work. Preheat oven to 325 degrees. Line a few cookie sheets with parchment paper. Drop dough onto cookie sheets about 1 inch apart and bake for 10-12 minutes. Top each cookie with a pinch of salt. Enjoy!


While people get back into the groove of things I think I will enjoy these cookies.
If you are looking for a few snacks to pack for school lunches, I would try some of the following recipes:
Marbled Brownie Blondie Bars, Chocolate Chip Cookie Dough Fudge, Chocolate Chunk Cookies

Elanne Boake

12 comments:

  1. they look like yummy cookies!

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  2. Replies
    1. I'm replying late! a.p flour is a shortened term for all purpose flour.
      Sorry if this was an inconvenience.

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  3. Mine didn't turn out flat like the cookies shown in the photo. Why do you suppose that is?

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    Replies
    1. Sorry for replying late! I'm not too sure why that happened, very sorry. I do hope that they still tasted good?

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  4. I was wondering if you meant baking soda instead of baking powder? baking powder seems to result in a more puffy cake texture instead of the flat ones you show here.

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    Replies
    1. There may have been a mix up! Although I'm not entirely sure because i did write this post a year ago. But thank you for that suggestion, i'll be sure to change it.

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  5. Can i substitute almond flour or coconut flour for the ap flour?

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  6. Sorry I am still unclear if it is suppose to be baking soda or powder.

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    Replies
    1. I would say baking soda. There are no items in this recipe for it to react with (ie. lemon juice, buttermilk, vinegar), which would cause no rising. That is why the cookies are flat.
      However, I made this recipe in 2014 so forgive me that I don't remember. Sorry.

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