Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies

I’m just going to be upfront and say that every cookie or sweet treat that I put on the blog is my favorite. I’m not being melodramatic, I honestly love all of these cookie recipes just as much as any other. You won’t see anything on my blog that I don’t love, but I have to admit my love for food is a little more passionate when it comes to cookies.

These are adult cookies. Don’t get me wrong, my kids loved them, but they are by all means cookies meant for adults. Obviously, the espresso makes them more geared towards adults, but the deep chocolate flavor reminds me of nibbling on a really good dark chocolate bar. They are special for sure.

I would definitely recommend adding these to your cookie list this year. Get some really good chocolate chips and cocoa powder and these will be some favorites of yours as well.

Enjoy!

Source:  Food52

Double Chocolate Espresso Cookies
 
Ingredients
  • 2¼ sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2½ cups flour
  • 1 tablespoon cornstarch – *optional
  • ¾ cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 tablespoons instant espresso powder (like Medaglia D’Oro, or similar)
  • 12 ounces semisweet chocolate chips

Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar until light and fluffy – about 5-7 minutes. Add eggs 1 at a time mixing until combined after each addition
  3. In a separate bowl combine the flour, optional cornstarch, cocoa, baking soda,espresso powder and kosher salt. Combine with a whisk.
  4. Slowly add the dry ingredients to the wet ingredients, scraping down the sides as needed. Mix until everything is just incorporated, but do not overmix.
  5. Add chocolate chips and combine either slowly with your mixer or with a wooden spoon.
  6. Using a medium cookie scoop or rounded spoonful place dough on a cookie sheet about 2″ apart. Bake for 10-12 minutes and then remove to a wire rack and allow to cool before serving.
  7. *I add cornstarch to make the cookies a little bit fluffier. The original recipe did not use cornstarch.

 

Soft Pumpkin Spice Honey Cookies

Soft Pumpkin Spice Honey Cookies

 

These cookies!!  I’m trying to decide how to describe them.  Fall, spicy, soft, chewy, melt in your mouth.  They are really, really good.  I was a little skeptical about the kiddos liking them because of all the spices (they can be weird like that sometimes), but they loved them, too!  Ella actually helped to make them and we shared with some of the neighbor friends to a big thumbs up.

If you want to read a great blog with lots of irresistible recipes and photos you will have to check out Averie Cooks.  My only issue with her blog is that I want to make EVERYTHING!!  As a food blogger that is a problem because usually if I bake something then I will want to blog about it.   I mean, I can’t have my whole blog about recipes from another site…I can’t, right?  So I will just tell you to go and check it out.  I also made these little muffins and they were awesome, too!

Enjoy these cookies.  They would be a good option for a Christmas cookie tray, too.

Source: Averie Cooks

Soft Pumpkin Spice Honey Cookies
 
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • ¼ cup honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups flour (I used ½ cup KAF Whole Wheat White Flour which might make mine a little less puffy than hers)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • Pinch of salt

Instructions
  1. In your stand mixer cream the butter, eggs and sugar for about 5 minutes scraping down the sides as needed. The mixture will be light and fluffy.
  2. Add the honey, pumpkin pie spice and vanilla and mix another 2 minutes.
  3. Add the flour, cornstarch, baking soda and pinch of salt. Mix until just combined and everything is incorporated.
  4. With your cookie scoop form heaping mounds of dough on a platter and push down slightly on the dough to flatten. Refrigerate the dough for 3 hours minimum or overnight.
  5. When you are ready to bake, preheat your oven to 350 and place dough on your prepared baking sheets. Bake cookies for 8-9 minutes, but no longer than 9. Your cookies might look a bit undercooked, but that is fine as they will set as they cool. Allow to cool on the cookie sheet for about 5 minutes and then transfer to a baking rack until completely cool.
  6. Enjoy!

 

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