My brothers and I don't do birthday presents. Instead, we call each other and chat on our birthdays (that is, when we don't forget to call) and lament that we're getting older. However, since I was home for my brother Chris's birthday in October, I thought I'd surprise him with a batch of Heidi's Triple Chocolate Espresso Bean Cookies.
Anyone who knows my brother Chris, knows that his favorite things in the world are fast cars, coffee flavored foods, and leggy blonds, not necessarily in that order. So I was pretty sure he'd like these cookies. What I wasn't expecting was that everyone else in the family would like these cookies too, actually, love these cookies.
Once the cookies were baked, family members kept wandering into the kitchen to ask if they could help with anything for the party. Inevitably, they'd swipe a cookie. After a couple of hours, I panicked. "Mom, I made 3 dozen cookies, and they're half gone!"
"Half gone? No, that can't be."
That's when I showed her the pitifully scarce cookie tray. She put her hand to mouth in disbelief. "Oh, my God! We ate half the cookies! Those were supposed to be for Christopher's birthday party!"
"I know. That's what I've been trying to tell you."
"Do you think we should make another batch?"
"We don't have time. We just need to the hide the rest of them until the party."
Then like Lucy and Ethel, we began scurrying around my mom's house for a hiding place. We found a good one. I'm not divulging the location because my mom will likely have to use it again when she makes these cookies for the next family birthday party.
Just what makes Heidi's espresso cookies so irresistible? They're 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 deliciously.
Oh, as for Chris, well, he loved the cookies. Not as much as fast cars and leggy blonds, but, then again, he's a guy.
Triple Chocolate Espresso Bean Cookies
Slightly adapted from an original at 101 Cookbooks
Makes about 36 cookies
Print recipe only here.
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.
4. 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.
You might also like these cookie recipes from Food Blogga:
Hello Dolly Cookie Bars
Chocolate Dipped Almond Biscotti
Maple Bacon Chocolate Chip Cookies
Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Here are more enticing chocolate and espresso desserts:
Chocolate Espresso Cupcakes recipe at Baking Bites
Flourless Chocolate Espresso Truffle Cake recipe at Use Real Butter
Chocolate Espresso Cookie Rounds with PB Chips recipe at Bread+Butter
Dark Chocolate Souffle Cakes with Chocolate Espresso Sauce recipe at No Special Effects
