Sunday, July 26, 2015

Triple Chocolate Espresso Chip Cookies

Triple Chocolate Espresso Chip Cookies

Once again it's be a very long time since I updated this blog. Can you tell that my life is not conducive to blogging at the moment? Anyway, yesterday I had a hankering for some chocolate chip cookies and when I was thinking about making some I remembered that I had picked up some cacao nibs from HEB's Central Market when we were down there last week. So, I did a web search for something that looked like what I wanted but I couldn't find anything :( Then I remembered an episode of one of my favorite cooking shows, The Pioneer Woman, where Ree made some awesome looking chocolate chunk cookies with browned butter in them. So I started with her recipe (found here: Chocolate Chunk Cookies ) and built from there. I really am liking the results so I thought I'd share the recipe here on my blog so it can be saved for the next time I'm feeling like I need something like this :) I truly hope to be able to share some more recipes on this blog in the near future, including some I use in my job at the church where I started working last fall as the Wednesday night meal coordinator/church hostess. My job revolves around feeding people so what better way to share some of those recipes and ideas than here on my blog! Anyway, here's the recipe from yesterday's experiment. Sorry I don't have any pictures to share but my kitchen is such a mess I just didn't take any pictures to document :) 

Triple Chocolate Espresso Chip Cookies

1 cup (2 sticks) unsalted butter, divided
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons (heaping) instant espresso granules (I like Medaglia Doro
2 tablespoons cocoa powder
1 1/2 teaspoon salt
2 large eggs
1 tablespoon vanilla
2 cups all-purpose flour PLUS
2 tbsp all-purpose flour, rounded
1 teaspoon baking soda
10 oz chocolate chips (I use Guittard semi sweet)
1/2 cup cacao nibs (These were the ones I used Valrhona Grue Cacao Nibs  )

Melt 1 stick of butter in a small saucepan over medium heat. Allow it to bubble, swirling the pan to keep it moving. You will probably see two separate sets of bubbling. After the second set, watch carefully and remove the pan when the butter reaches a medium golden brown color. Be careful at this point because it goes from browned to black quickly! Pour the butter and anything in the pan into a heatproof bowl and stash in the fridge until completely cool. Allow the other stick of butter to soften on the countertop while the browned butter cools.

Once the browned butter is thoroughly cooled, combine with the softened regular butter in the bowl of your stand mixer. Add the brown sugar, granulated sugar, espresso powder, cocoa powder and salt until well combined. Add eggs and vanilla and beat until smooth, scraping the bowl as needed.

In a separate bowl, combine the flour and baking soda. Slowly incorporate the flour mixture in small increments until all combined. Stir in the chocolate chips and cacao nibs.

Scoop the dough with a cookie scoop onto a parchment lined baking sheet and park in the refrigerator for at least an hour. This will help keep the cookies from spreading too much. Towards the end of the hour, preheat the oven to 375F. Transfer cookie dough balls onto another parchment lined cookie sheet leaving 2" between each and then bake for 9 to 10 minutes, or until golden brown. Remove from the oven and allow to set for 5 minutes before removing to a cooling rack to finish cooling. 

Serve with a cold glass of milk and enjoy!