For some reason, I was craving cookies the other day. I was deciding between two recipes that both had espresso powder in them and decided on this one because it was more different from any cookie recipe I’ve done on the blog due to the addition of cocoa powder . The other recipe looked more like a regular chocolate chip cookie.
The day I made these cookies, I was not overly impressed. I allowed the rest of the dough to refrigerate for two days (I had planned to make more cookies out of this dough the next day, but I didn’t feel like baking that day.), and it made a world of a difference.
I halved this recipe and still made almost 2 dozen cookies. After forming the balls of dough, I rolled them in sugar to add sparkle, and then baked them. After baking the cookies, I immediately mashed the rounded cookies slightly with the bottom of a measuring cup to make them have a different look. Lastly, in these cookies, I used the Guittard white chocolate, semi-sweet chocolate, and cocoa rouge powder that the Guittard company sent me a while ago. I think they look much better than they did when I didn’t roll them in sugar and left them rounded . They also tasted much better.
Remember: These cookies are much better in a warm state and with cold milk!
1/4 sugar for dredging (optional)
Roll dough into balls; coat with sugar (optional), and set on baking sheet or Silpat. Bake at 350 for 8-10 minutes. If your cookies are too rounded, immediately after taking the cookies out of the oven, press down on the cookies lightly with a measuring cup or the bottom of a cup.