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.

 

Nutella Cream Pie

Nutella Cream Pie

I have told you about our Thai exchange student, Yong, before.     She came to live with my family when I was in high school and her family would send us hot sauce every now and then.  By the time she left I completely craved that hot peppery mixture even though it left me downing glasses of water.  At the time I couldn’t find it in our supermarket and when I finally could (Yay, Wegmans!!) I was so happy.

I haven’t mentioned that we also had an exchange student from Switzerland.  Gaby’s family would send us packages of the most wonderful chocolate that you have ever tasted.  I’m not sure what it is about Swiss chocolate, but it is nothing like the kind we have here in the US.  Sorry, Hershey, but its true.  When she left they would occasionally send us samples. When my father and I went to visit her family in Switzerland her mom filled my room with a bowl of chocolate every day.   Now that is hospitality!

Then several many years later, Nutella came mainstream to shelves in the US  and I was once again jumping up and down with exchange student inspired nostalgia.  Although Nutella is actually from an Italian company – the people who make the Ferrero Rocher chocolate balls – it was still that same wonderful taste of the Swiss chocolates I remembered.  I was so happy I could have chocolate and hazelnut whenever I wanted…..well sort of.

Very much like Biscoff, I can’t keep Nutella in my house without someone wanting a spoonful every hour on the hour.  So I really try not to have either in my cupboards very often ever.  However, when Ella asked if I would make a Nutella Pie I happily obliged.  I bought the smallest jar I could find so we wouldn’t have day after day of Nutella spoon requests.

This Nutella Cream Pie is wonderful.  Dreamy really.  With that being said, I didn’t think it tasted as Nutella-ey as I hoped it would.  Don’t get my wrong, it still tasted like a chocolate cream pie with fresh whipped cream (and what could possibly be wrong with that), but the Nutella flavor was not as prevalent as I had hoped.  So when I make this again (and I will) I will add another half cup of Nutella to the filling.  I think Lauren even suggested doing this in her original post.  Either way, this is an absolutely wonderful treat!

We debated making it with a graham cracker or pastry crust and Taylor wanted pastry so that is what we went with (Not to mention I already had one in the freezer.)  Jim said it tasted like a pie you would get at a diner and I would say that was a big compliment.  So thumbs up all around my house for this Nutella Cream Pie.

Enjoy!

Source:  Lauren’s Latest

Nutella Cream Pie
 
Ingredients
  • 1-9 inch pie shell - baked prior to filling
  • 2 cups whole milk
  • ¼ cup unsweetened cocoa, sifted
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • ½ cup Nutella (If you want more Nutella flavor you can add an additional ½ cup)
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • ½ tablespoon corn starch
  • ½ teaspoon vanilla extract
Instructions
  1. Off the stove combine the cocoa, sugar and cornstarch. Slowly add the cold milk to the dry ingredients and whisk continually over medium heat on the stovetop. When the pudding starts to bubble it will eventually thicken. Take off the heat and add the vanilla and Nutella. Whisk everything until smooth. Pour into cooled pie shell and place plastic wrap right on top of the filling. Refrigerate at least two hours or until the pudding is set.
  2. For the whipped cream place the heavy cream, sugar, cornstarch and vanilla in the bowl of your mixer. Whip the cream until peaks form. Spread whipped cream over pie filling and serve. Enjoy!