Thursday, December 4, 2008


I go to the Epicurious site a lot. I always have. I just love how user friendly it is and they have a great database for recipes. I went there yesterday morning, looking for an espresso cookie. I wanted a grown up type chocolate/coffee cookie. I found this recipe there. Have to love the comments people leave. Sometimes people slam a recipe and I make it anyway and it is oh so good. So I guess you have to take the comments with a grain of salt, eh? These were not brownie like as one commenter proposed. I thought they were a yummy, chewy, chocolate/ coffee cookie as another reader comenter proposed.

I did change it up a bit as I thought the batter was too runny. This may have a lot to do with how cooled your chocolate is. Oh yes melted chocolate loveliness!

I also had some caramel swirl chips to use up. I opted to use these nstead of choco chips. I figured, if I like Caramel coffee, than why not caramel coffee cookies. They turned out great. Next time though I want to use the chocolate chips for a more fudgy affect.

adapted from a recipe from Epicurious, March 1997

3 ounces unsweetened chocolate, chopped
1 2/3 cups (10 ounces) caramel swirl chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs, room temp
1 cup plus 2 tablespoons sugar
1 tablespoon espresso
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, chopped

Preheat oven to 350°F and grease 2 large heavy baking sheets.

In a microwave safe bowl combine butter and chocolate and melt in the microwave, stirring every 30 seconds or so until just melted. Make sure chocolate is at room temp before adding to the mix.

In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture.

Pour flour, baking powder, and salt into the mixture. Stir until just combined. Stir in remaining caramel chips and walnuts.

Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.


kat said...

I love Epicurious too. I find the comments can be hit or miss but often I do find a good suggestion to improve the recipe. Those cookies sound great, I love the addition of caramel

The Blonde Duck said...

You've been making all sorts of good things lately!

Natashya said...

Chocolate and espresso are a wonderful combo - one of hubby's faves.
Your cookies look great - you've been busy!

Bunny said...

I have looked and looked for expresso powder in my store and can't get it, I 've seen so many recipes to use it in for baking, it's making me crazy that I can't get it! This cookies look great Lori, the caramel chips idea in the cookies is genius!

Lori said...

Kat- You are so right. I take people's advice a lot from there. There are some pretty good suggestions.

Blonde Duck- Yes indeedy, I sure have.

Natashya- Tis the season for business for everyone, well a lot of people.

Bunny- This recipe actually uses the real espresso ground. You could use a strong bodied roast, just make sure it is ground real fine. Usually the recipes call for "instant espresso". THis one is actual espresso.

Grace said...

oooh--the caramel chips would be great in these. they'd become like caramel macchiato cookies...yes, please. :)

Anonymous said...

This looks lovely and so nice to serve with coffee for a double coffee flavoured hit! :)