>On Saturday mornings, I like to sneak downstairs and turn on the Food Network to get some inspiration for the weekend. I see chefs and shows that aren’t on weeknights so it’s like a special little treat for me to kick off my weekend. This Saturday was even brighter because the theme was ‘comfort foods’- isn’t that what the weekend is all about?! For those of you that missed it, Giada De Laurentiis did a little dessert that will now be archived into my index of cooking fame – Double Chocolate and Espresso Cookies. Keeping on my gluten-free train, I modified the ingredients and baked them up before my husband was even out of bed. Here’s the original recipe and my swaps:
Double Chocolate and Espresso Cookies
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 12 min
- Inactive Prep Time:
- Cook Time:
- 19 min
- 10 to 12 cookies
- 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup dark chocolate-covered espresso beans (I used a little less than 1/3 cup instant ground coffee)
- 1 cup flour (I used Red Mill’s Gluten-free All Purpose Flour)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt (I used Kosher Salt)
- 3/4 cup sugar
- 2 eggs, at room temperature
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House – I used Milk Chocolate)
In a small bowl, combine the chocolate bar and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In the bowl of a food processor, finely chop the chocolate covered espresso beans (or instant coffee). In a medium bowl, whisk together the chopped espresso beans (coffee), flour, cocoa powder, baking powder, and salt.
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets (I used my small cookie dough scoop which yielded slightly smaller cookies, about 22-24 in total). Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
Thank you, Giada, for this amazing and simple recipe!