The recipe for these chocolate espresso white chocolate chunk cookies calls for just 1/4 C plus 1 T of flour... for 24 three inch cookies. How do you get 24 three inch cookies with 1/4 C of flour? My mission (someone has to make the sacrifice) was to find out.
Assembling this dough was pretty easy, but forming the cookies made me pretty nervous because the dough does not really behave "dough-like." It's super sticky and melty, even after a long rest in the refrigerator. It was really difficult to divide and form into balls, but in the end, it was worth getting my hands covered in chocolate.
The texture of these cookies is more like an airy chocolate truffle flavored with espresso and studded with white chocolate chunks. Think bittersweet chocolate, espresso, and white chocolate chunks in a cookie that is both rich and light.
Why am I making these cookies? Why are these chocolate cookies filled with espresso? Because it's time for the Creative Cookie Exchange!
The theme this month is Wake from Winter with Coffee and Tea--because unlike last month, now our Spring Fever has some basis in reality (unless you live in California like I do and are coveting some of the precipitation that the rest of the country is getting)! Want to join in the fun and become a host of this cookie recipe exchange that is based on a monthly ingredient or recipe theme? Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
Chocolate Espresso White Chocolate Chunk Cookies
5 ounces bittersweet chocolate, coarsely chopped
1/2 C unsalted butter, cut into 1/2 inch cubes
1/4 C plus one tablespoon of unbleached all purpose flour
2 T unsweetened cocoa powder
3/4 C sugar
1/8 tsp salt
2 large eggs
1 heaping T of instant espresso dissolved in one T of hot water
1 1/2 tsp vanilla extract
8 ounces of white chocolate chunks or white chocolate chips
- Over a double boiler, melt the bittersweet chocolate and the butter until just melted. Set aside.
- In a small bowl, whisk the flour and cocoa powder together.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, mix the sugar, salt, eggs, espresso, and vanilla for about 3 minutes on high, until light and thickened.
- Add the chocolate mixture and beat until blended. Add the flour and cocoa mixture and mix until blended. Stir in the white chocolate chunks.
- Refrigerate the dough for at least 90 minutes.
- Preheat the oven to 350 degrees F and line baking sheets with good parchment paper.
- Divide the dough into 24 equal parts and, with oiled hands, roll the dough into balls (next time I make these, I might try using an oiled 1 1/2 inch cookie scoop instead of my hands).
- Place the dough balls 3 inches apart on the parchment lined baking sheets. I baked six cookies per sheet, four cookie sheets total (you can re-use cooled baking sheets).
- Bake the cookies, one sheet at a time in the middle of your oven for 9 to 12 minutes, until barely firm in the middle.
- Move the baking sheet to a wire rack and let cool for 3 minutes. Drag the cookies, parchment and all, onto the wire rack, and allow the cookies to cool completely before removing them from the parchment.
- Peel the parchment off of the cookies and store in an airtight container for up to four days.
- These cookies are best when fresh.