Spring is just around the corner. And honestly, I can’t wait. We’ve had some snow flurries the past two weeks, and that put my kids in a tizzy. Matthew was jumping around the house saying, “No school! No school!” I think in his head, just a few drops of snow equals schools closing. To be fair, this winter in the Pacific Northwest has been quite unusual, and every time it snowed, school was either cancelled or delayed.
I think I told you about this crazy puppy we decided to adopt. He has been fun, but, he is, well…a puppy. Potty accidents have become a daily ritual, kid stuffies have been mauled, and my dining room furniture has turned into a chew toy. And this is after having him sectioned off to just the kitchen. My happy place is currently not so happy, as I can’t turn my back to him because I need to constantly self-direct. Sigh…it’s okay. This too shall pass and he’ll grow up, and the vigilance I am trying to do now should pay off down the road, right?
To comfort myself in my state of sorrow and stress (okay, it really isn’t that bad), I gave the puppy a long walk, and when he finally fell asleep, I whipped up some chocolate cookies. There are few things in life chocolate can’t solve.
These cookies are soft, pillowy, and extra chocolatey because of the rich cocoa powder and hefty amount of dark chocolate chips. With a hint of espresso, they pack a powerful punch–enough to bring me back to my happy state and forget for a moment that my puppy has destroyed so much. I had no self-control with these cookies, as I ate 4 in one day. (I think I justified it in my head due to the puppy.) These cookies freeze well, so if you have little self-control like me, make the dough but freeze most of them in balls. Then only take out a few here and there and bake. Regardless whether you bake them now or later, you’ll be glad you did. I promise you. Enjoy! xoxo
Chocolate Espresso Cookies
14 T unsalted butter, softened
1 ¼ c c light brown sugar, packed
½ t salt
½ t instant espresso powder (I used King Arthur)
1 t vanilla extract
1 ⅔ c flour
⅔ c cocoa powder
1 t baking soda
12 oz dark chocolate chips
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
In a large bowl with a paddle attachment, mix the butter, brown sugar, salt, and espresso powder until light and fluffy. On low speed, mix the egg and vanilla extract.
Add the flour, cocoa powder, and baking soda and mix on low speed until just incorporated. Using a wooden spoon, fold in the chocolate chips.
With a cookie scoop, scoop out dough onto the cookie sheet, 9 per sheet. Bake for 9-11 minutes or until tops of cookies start to crack. Take out of the oven and let cook on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to 5 days.
Adapted from One Bowl Baking