Who ever came up with the combination of both chocolate and coffee must be greatly rewarded. Who can ever resist having to chow down a dessert like this? The bittersweet chocolate is paired fabulously with the warming coffee that makes you feel like you had just entered a world of wonders. The crunchy outside of this cookie is matched with a soft and chewy inside. Two thumbs up for baking the perfect cookie. Anyone want seconds? I’m first in line. Happy Eating~ 🙂
Snow had finally fallen in where I live right now. It is disappointing that I am forced to stay indoors and be in a classroom where the teacher’s lecture goes from one ear to the other ear. The only upside to the situation is the fact that we are freely able to use the plugs in the room to charge our phones. Just kidding. Not really. Anyways, being trapped indoors for the next 8 hours is long enough. And as soon as I open the door that leads to the outside world . . . It feels as if a meteorite is shooting straight into my eyes. The bright snow blinds me from where I am going, that I have to do the cha-cha dance for a bit to catch my balance. Moral of the story? Children need recess during school hours to prevent doing the cha-cha dance to regain balance. The end.
Expresso Double Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 2 teaspoons ground coffee
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, ground coffee, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Slightly adapted from All Recipes