These cookies are baked
with chocolate covered espresso beans which makes them wonderfully
bumpy and intensely flavorful. Neither the coffee nor the chocolate
dominates in this recipe; rather, they complement each other
Makes about 36 cookies
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
2 tablespoons espresso powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cocoa (not Dutched)
1 cup unsalted butter, at room temperature
2 cups white sugar
4 large eggs
1 tablespoon vanilla extract
3/4 cup semi-sweet chocolate chips
1 cup chocolate covered espresso beans
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, combine flours, espresso powder, baking soda, baking powder, salt, and cocoa.
3. In a separate large bowl, add butter and sugar. Using an electtic hand mixer on high speed, cream the butter and sugar. Add eggs and vanilla, and beat until smooth. Add the dry ingredients in batches, beating after each. Beat until well incorporated. You should have a moist, dark brown dough. Stir in the chocolate chips and espresso beans.
Drop heaping tablespoons of dough two inches apart (as they will
spread). Bake for 9-10 minutes, or until firm around the edges.
Transfer to a rack and cool for 15 minutes.
5. To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container. Properly stored, cookies should last up to a week.