Sometimes I wish I didn’t like coffee so much. I used to hate it, and I knew I was missing something special, but now I like coffee to a fault.
You know those folks that need coffee asap after they wake up? I am sort of the the opposite of that. It’s not that I don’t like coffee first thing in the morning, it’s that if I drink coffee on an empty stomach, my tummy gets mighty angry at me.
Does this stop me from drinking coffee on an empty stomach?
You think it’d would. The sharp pangs and weird gurgling is not pleasant.
But when your favourite smell in the world is coffee… when you’re half awake, bleary-eyed, and your husband has just freshly ground your favourite beans and pressed them, not 5 minutes ago.. you drink that coffee.
I try to offset it by downing some breakfast as quickly as possible, covering that volatile pool of coffee with massive amounts of cereal, and sometimes it works.
And yet, I keep doing it.
These cookies have so much ground coffee in them that they remind me of chocolate covered coffee beans. Yet somehow they’re not weirdly gritty. When I saw that the coffee grounds go straight into the batter, I was worried they might be a weird texture. But they’re not, they’re just delicious.
These are not a breakfast food. They are rich and fudgey and jam-packed full of coffee.
And did I eat them for breakfast?
Yes. Yes I did.
Chocolate Espresso Cookies
Adapted from Epicurious.com
- 3 ounces unsweetened chocolate, chopped
- 2 cups (12 ounces) semi-sweet chocolate chips
- 8 tablespoons unsalted butter, cut into pieces
- 3 large eggs
- 1 cup sugar
- 1 tablespoon finely ground dark-roast coffee beans, such as Italian-roast
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F and grease 2 large heavy baking sheets.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat.
- In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high-speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture.
- Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips. If batter is runny, chill for 30 minutes.
- Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batches in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.