Double Chocolate Espresso Cookies

Katherine (my sister-in-law) and I took on this one of Giada's recipes last week. The name is kind of inaccurate, because there are not two but FOUR types of chocolate in one delicious little cookie. Count em... FOUR!

It may seem like overkill with the photos in this post- and that's because Katherine let me play with her awesome camera!

As with any gourmet cooking, it's important to have good sous chefs and assistants to keep things running smoothly... Introducing my adorable niece, Kayla, and niece dog, Snickers.

KJ- Quality control, taste testing

Ok... now that I'm done shamelessly flaunting how cute my family is, we can get down to real business: How to pack as many forms of chocolate into one cookie.

Prep Time: 15 min

Cook Time: 19 min

Makes: 10-12 large cookies

• Ingredients:
  
  • 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
  • 2 tablespoons unsalted butter, at room temperature
  • 1/3 cup dark chocolate-covered espresso beans
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup sugar
  • 2 eggs, at room temperature
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)
   
• Directions: 
•  Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• 
  
  In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. 
  
  
  
  
  

  
  
  
  In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt. 
  
  
  
  
  
  In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. 
  
  

  

  
  
  
  Fold in the melted chocolate. Stir in the chocolate chips. 
  
  
  
  
  
  
  Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. 
  

  
  
  
  
  Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.