Who invented cookies?
I was sitting here, staring at a blank screen, trying to think of something to say in this post, and I suddenly just had to know. Sometimes the words just flow, but other times – when I’m sharing a really good recipe OR when I’m just in a quiet mood – I can’t articulate my thoughts.
I ate a good two or three or four of these cookies in hopes to spur a narrative, but all I could do as I bit in to these chewy puffs of chocolatey goodness was channel my inner Cookie Monster.
Omnomnomnom. Me want da cookie cookie! Omnomnomnom.
Believe it or not, there’s actually public record of this; a lady named Ruth Wakefield created the classic cookie in the late 1930’s.
Is that not shocking? You’d think the chocolate chip cookie, because of its legendary status, would have been made since the beginning of time, passed along verbally through generations like a too-good-to-be-true myth.
Who knows, maybe they were, but Wakefield, you were the first person on record to make a chocolate chip cookie, and for this, I raise my glass of milk to you.
What’s better than a chocolate chip cookie? A double chocolate cookie. Now, replace those chocolate chips with big chocolate chunks, add some espresso powder and sea salt, and pour yourself a big glass of milk, because you’re going to need it.
These cookies are for serious chocolate lovers, and a glass of milk is required with these babies. They’re rich and decadent and SO GOOD.
My secret to my cookies is using half butter and half shortening. The butter adds the flavour and richness, while the shortening keeps the cookies puffy and stops them from melting out too quickly. The last thing you want is a flat, un-puffy cookie, right?
The shortening also helps keep the cookies softer, even days later. You’ll have no problem eating these days after baking. Trust me.
High-quality dark chocolate is a must here. I love using chocolate chunks for added texture, and dark chocolate adds a level of bitterness to these otherwise sweet cookies.
Now, the espresso powder! You can find the instant powder in your local grocery store. I never make actual espresso – my jar is solely for baking purposes. Adding espresso (or coffee) to chocolate actual enhances the chocolate. The coffee flavour itself is subtle, but it really intensifies the chocolate.
So, like I said, these cookies are incredibly decadent, soft, and bursting with chocolate… the perfect snack to get you through this Wednesday!
Hump Day ain’t got nothin’ on these cookies.
|Double Chocolate Chunk Espresso Cookies|| || |
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 2 Tbsp instant espresso powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup (1 stick) butter, room temperature
- ½ cup shortening
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, lightly beaten
- 1½ tsp vanilla extract
- 200 g high-quality dark chocolate, broken into ½-inch chunks
- Sea salt
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a small bowl, mix together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat the butter and shortening until smooth. Add the sugars and cream until light and fluffy. Add in eggs and vanilla and beat until smooth.
- Add dry ingredients into the wet ingredients, mixing until just incorporated. Stir in the chocolate chunks.
- Drop tablespoon-sized (or bigger for bigger cookies!) balls or dough onto prepared baking sheets, 2 inches apart. Flatten slightly with the back of your hand, then sprinkle with sea salt.
- Bake for 14-16 minutes until cookies are puffed. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.