Espresso cookies with chocolate and cherries

21 Apr

Because I needed an excuse to buy more coffee products.

These cookies are crunchy on the outside, chewy on the inside, with a strong espresso taste up front. I like milk chocolate for the chips — it mellows out some of the bitterness of the coffee, and highlights the tartness of the dried cherries.

Read on for the recipe.

Espresso cookies with chocolate and cherries:

1/4 cup sugar

2 tbsp water

1 tbsp instant espresso powder

1 cup shortening

1 cup dark brown sugar

1 cup sugar

2 eggs

1 tbsp heavy cream

1 tsp vanilla extract

2 1/2 cups all purpose flour

1/4 cup cocoa powder

1 tsp baking soda

1 tsp salt

1/2 tsp cornstarch

6 ounces chopped milk chocolate

1 cup dried cherries

1) In a small saucepan, dissolve 1/4 cup sugar and 1 tbsp instant espresso powder in 2 tbsp water over medium low heat. Cook the mixture until it starts to foam, whisking frequently, making a thin caramel. Remove from heat.

2) Cream 1 cup dark brown sugar and 1/2 cup granulated white sugar with 1 cup shortening. Stir in 2 eggs, beaten, 1 tsp vanilla extract, 1 tbsp heavy cream and the espresso caramel.

3) In a separate bowl, whisk together 2 1/2 cups all purpose flour, 1/4 cup cocoa powder, 1 tsp baking soda, 1/2 tsp cornstarch and 1 tsp salt.

4) Stir the dry ingredients into the wet. Fold in the chopped chocolate and dried cherries.

5) Scoop cookie dough onto a parchment-lined cookie sheet.

6) Bake the cookies at 350 degrees for 6 minutes, turn the pan, and bake for 5 more minutes. Cool on the cookie sheet for a few minutes before moving to a cooling rack.

Milk is highly recommended, if not vital.

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