With just a few days left till Thanksgiving, I thought this espresso double chocolate chunk cookie recipe would be a good one to share with ya’ll today. You can bake them now, freeze them, and pull them out next week when you are in need of a quick snack or dessert. After all folks will have gotten their fix of pumpkin by then, and a chocolate cookie will hit the spot. Starting now till the New Year, our homes are more active with visits from friends and family, and it is always nice to have a homemade treat to offer them. This is my favorite cookie recipe that I originally found in a Martha Stewart magazine. It has a touch of coffee to enhance the rich chocolate flavor.
ESPRESSO DOUBLE CHOCOLATE CHUNK COOKIES
(Source – Martha Stewart Living)
2 cups all-purpose flour
1/2 cup cocoa (I use this.)
1/2 teaspoon salt
1/2 teaspoon soda
Sift these ingredients together and set aside.
3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
Mix these ingredients for five minutes and then add:
1 egg yolk
2 tablespoons espresso powder
1 teaspoon vanilla
1 tablespoon water
Mix till well-blended and then fold in:
4 ounces semi-sweet chocolate chunks
Bake in a 325 oven for 20 minutes.
Okay. That’s it for this week. Thank you all so much for spending some of your precious time with us. We really do appreciate and are thankful for each and every one of you. Be sure to stop in tomorrow for this our Saturday Selections.