I got a little carried away and baked about 2,000 cookies. It was fun, it was for a good cause and I was into it. Until about the last hundred. Around the last 100 I hit a lightly floured wall and just got so sick of my recipes. I was making mostly Chewy Molasses, Mexican Hot Chocolate and Eggnog Snickerdoodles. And Orange-Cardamom Snowflakes. Those are all so good, and so pretty. So I got to dreaming about a way I could put a twist on one of my most dependable recipes. And these Chewy Chocolate-Espresso are the result.
These have the wonderful, chewy texture and chocolatey flavor of my most-requested Mexican Hot Chocolate cookies. Plus, the deep flavor of espresso. They’re a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a packet of Starbucks Via instant coffee. But I think you could use any instant coffee or espresso powder. I just happened to have some VIA and know it’s widely available.
But did I mention how easy they are? No special equipment, just two bowls and a fork. You do not even need a mixer. Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers, but a teaspoon works too. These will store on the counter in an airtight container for two weeks or in the freezer for 3-6 months.