Triple Chocolate Espresso Cookies

This recipe for triple chocolate espresso cookies was my go-to for our sabbatical travels. Since you melt the butter, mixing by hand is easier and being deprived of a KitchenAid mixer feels slightly more tolerable. These cookies are especially delicious with breakfast because of the slight coffee flavor, but consuming them really any time of the day is acceptable. And, don't let the espresso scare you. People who don't like coffee (like me and Brandon and others) love this recipe too. The cookies have also been acclaimed by an Italian and at one point used to barter for more affordable Airbnb accommodation. 


Ingredients: 

• 12 ounces semi-sweet chocolate chunks or chips, divided (I like Ghirardelli 60% or Trader Joe's chocolate chunks. The quality of chocolate chips you use is important for this recipe.) 
• 1/2 cup (1 stick) unsalted butter (I use half butter and half margarine)
• 1 1/2 cups unbleached all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp kosher or sea salt (I use a sprinkling of sea salt) 
• 2 eggs 
• 2/3 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 Tbsp (or less, to taste) instant espresso powder (I really like the ease of Medaglia d'Oro, but buying instant coffee granules of pretty much any brand and making them finer with a rolling pin and Ziploc bag works too.) 
• 1 tsp pure vanilla 

Instructions: 

1. Heat oven to 235 degrees F
2. In microwave melt half of the chocolate with the butter, stirring frequently to make sure the chocolate doesn't clump and burn. (I usually set the microwave for 20 second increments and stir after each until all is melted)
3. Beat (with mixer or by hand) the sugars, eggs, instant espresso powder, and vanilla until well combined. Mix in the chocolate-butter mixture. 
4. Add flour, cocoa, baking soda, baking powder, and salt. 
5. After mixing the dough will look sticky, like brownie batter. 
6. Drop the batter in whatever size you desire onto prepared cookie sheets
7. Bake for 10-12 minutes or so (usually ends up being 8-10 minutes for me...better underdone than overdone). The cookies are done when the tops are cracked and the edges are set, but the inside should still be pretty moist and fudge-like. 
8. Enjoy for breakfast or pretty much anytime. They're pretty rich tasting, so you'll probably want some milk...or coffee or tea or beer. 

Triple chocolate espresso cookies

Recipe credit: http://food52.com/recipes/11220-triple-chocolate-espresso-cookies