Double Chocolate Espresso Cookies

Well hello there friends!

Is it really 2012 already? Have I truly not posted anything on here since June of last year?? Wowza!

Have you missed me?

I've missed you.

It sure has been a while hasn't it? While no excuse is a good excuse, I actually have a good one! I got a HUGE promotion at work (Yay me!) right around July and it would be an understatement to say that work overtook my entire life! The work load doubled, I was on the road non-stop for 3 months straight, my apartment (and life for that matter) was in shambles, and my energy level outside of work and travel was zero.  It makes me exhausted just thinking about it.

Well either way, I'm back, and hopefully with a vengeance.

To "celebrate", I thought I'd share this deelightful Double Chocolate Espresso Cookies that I recently made. The deep hints of espresso take this cookie from kiddie treat to adult indulgence. Enjoy!

Double Chocolate Espresso Cookies
Makes 50-55 cookies

Ingredients:
2 1/4 sticks of unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 tablespoons instant espresso powder
12 oz. Semisweet chocolate chips or chunks

Directions:
1. Preheat over to 350 degrees.

2. Cream butter and sugars until light and fluffy. Then add eggs, one at a time, mixing after each addition to make sure they are well combined.

3. In a separate bowl, use a whisk to mix the dry ingredients together: flour, cocoa powder, baking soda, salt, and espresso powder.

4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat! Using a wooden spoon, stir in the chocolate chips.

5. Line a baking sheet with parchment paper. Using a 1 1/2 inch ice cream scoop, or rounded teaspoon, drop dough on the sheet 2 inches apart. Bake for 10-12 mins or until tops look dry. Cool on wire rack and serve.

via food 52 cookbook