Dark Chocolate Chip Espresso Cookies

I am so happy that it is Saturday. It was an elongated week with lots of challenges to solve at work. Nothing is impossible, but as they say – challenges make you stronger. With the lengthy week, I was worn down and did not feel 100% last night, so unfortunately missed attending a special event. Staying home last night was just what the doctor ordered.

Today is starting off just perfect. The weather is perfect outside. The birds are singing. I am feeling close to 100% today. Hubby and I had a leisurely morning with coffee and an hour of the weekend edition of Good Morning America. All is good. Now I am relaxing by writing this blog post for these delicious cookies I made last weekend.

They are dark chocolate chip espresso cookies that are extremely rich and supremely satisfying that chocolate craving. I prefer a chewy cookie and a bit on the “cookie dough” side of things, so I experimented and 10 to 12 minutes is perfect if you like this texture. Feel free to cook up to 16 minutes for a bit firmer cookie.

I adapted this recipe from My Baking Addiction who found a copycat recipe for the original inspiration from the Levain Bakery. The Levain Bakery is situated in New York City’s Upper West Side. It is loved by loyal customers and tourists alike, not too mention a good steady stream of folks purchasing online. All goods are baked onsite and with fresh ingredients – the old fashioned way. The bakery was founded in 1994 by Connie McDonald and Pam Weekes who began a discussion about creating the world’s greatest chocolate chip cookie. They have been successful in their endevours with opening other locations in New York.

Here is how they describe the Dark Chocolate Chip Cookie:

“A chocolate lover’s dream, made with dark chocolate cocoa and semi-sweet chips. These chewy, rich cookies are a chocolate lover’s dream. Prepared with an extra dark French cocoa and semisweet chocolate chips, they come out of the oven with molten layers of chocolate swirling together. As beautiful to look at as they are to eat, they’re guaranteed to satiate even a chocoholic’s craving. Wicked self-indulgence best describes these intense chocolate cookies. Dark semisweet cookie is jammed with semisweet chocolate pieces; dense, moist, and dangerously rich, a perfect gift for the ultimate chocolate fanatic or as a gift for yourself. “

Dark Chocolate Chip Espresso Cookies

Makes about 18 cookies

2 sticks cold and cubed unsalted butter
1 1/4 cup granulated sugar
2 eggs
1/2 cup good quality dark cocoa powder
2 1/4 cups all-purpose flour
1 tsp Kosher salt
1 teaspoon baking powder
1 Tablespoon Espresso powder
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees

In bowl of electric mixer fitted with paddle, cream together butter and sugar until well blended and fluffy. Add eggs and beat until well-incorporated, then beat in cocoa powder and espresso powder.

Mix in flour, salt and baking powder until just combined. Gently fold in remaining ingredients.

Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. I used a 1 inch cookie scooper and put two balls together and rolled until one large ball. Laid on cookie sheet and slightly flattened.

Bake in the preheated oven 10 to 12 minutes depending on how gooey you like the middles and longer is crispier.

Let cool on a rack and store in an airtight container.