Triple Chocolate Espresso Bean Cookies

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100% would make this recipe for Triple Chocolate Espresso Bean Cookies again.

Consider yourself warned - this is a cookie dough you can't resist sampling, raw egg roulette is in your future if you make a batch. Hopefully you have more willpower than I do and at the very least buy good, fresh, organic, free range eggs. They are deliciously sophisticated in flavor with the crunch from the espresso beans playing off the dense cakiness of the cookie. Next time around I want a touch more ooey-gooey factor, so I'll stir in 3/4 of a cup of semi-sweet chips. I'll factor that into the recipe below.

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Triple Chocolate Espresso Bean Cookies Ingredients

2 1/2 cups whole-wheat pastry flour	1 cup organic unsalted butter room temperature (soft to the touch)
2 tablespoons freshly ground espresso powder	2 cups fine-grained natural granulated sugar (evaporated cane sugar) for example, I love alter-eco brand, O
3/4 teaspoon aluminum-free baking soda	2 large organic eggs
3/4 teaspoon aluminum-free baking powder	3 teaspoons high-quality vanilla extract
3/4 teaspoon finely ground sea salt	3/4 cup cup organic semi-sweet chocolate chips
1/2 cup natural cocoa or cacao powder (Scharffen B or Dagoba), not dutched	8 ounces chocolate covered espresso beans

Instructions for Triple Chocolate Espresso Bean Cookies

Preheat your oven to 375 degrees.

Assemble dry ingredients:
In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.

Assemble the wet ingredients:
In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

Add the flour mixture to the wet ingredients:
Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.

Drop the cookies onto baking sheets:
I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality.

Place the cookies in the oven:
Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.

Main Ingredient: ChocolateCuisine: American

Ingredient Insight - look inside this recipe

Baking Powder

Baking soda

Beans

Chocolate

Cocoa

Flour

Organic

Salt

Sugar

Vanilla

Cookies Bake American Chocolate

for flavor and categorization

If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.