You know what I just Googled?
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.
So, with no proper, actual words coming to mind, I turned to google. Why are cookies so good? How to know if you’re a cookie addict. And finally: Who invented chocolate chip cookies?
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 | | Print |
- 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.
These cookies look amazing! Chocolate cookies are already delicious but the addition of espresso powder and sea salt take them to a whole other level!!
Thanks Ashlyn! So indulgent but soooooo worth it 😉
OH MY HEAVENS! These look spectacular. Not good for my coffee obsession…or are they? 😉
Oh, they definitely are. Right? Yes. We’ll go with yes. 😉
Mmm these look seriously good! Thanks for sharing.
Thank you Lucy!
Can someone please deliver a batch of these to my desk? I’m currently trapped inside multiple documents with people visiting my desk approximately every 12 seconds.
The cure? Escaping from work this afternoon and consoling myself with some butter, sugar, cocoa, and chocolate. Me want cookie. Now. And these look amazing!
Haha thanks Amy! What a great way to end the day. Just make sure that NO ONE is around when you eat these so you can a) eat 10 with no judgement and b) aren’t distracted. These babies are worthy of a zen moment. 😉
In the instructions you say to add the sugar and cream but under ingredients there is no mention of cream. Did I miss a step somewhere?
There is no cream in this recipe. In this case, “cream” refers to simply mixing the butter and sugars together until they are light and fluffy. It’s a term I always grew up with around the kitchen… “cream butter and sugar until smooth”. There’s a good breakdown of this term here.
Dear Chelsea, I cannot find espresso powder in my country. May I use instant coffee? Would really like to try this.
Most definitely- instant coffee powder will certainly work in a pinch. Good luck!
So, question. I made these using butter instead of shortening (not a huge shortening fan) and Lindt 70% dark chocolate. My “chunks” turned into “puddles” and just kinda made dark spots on the cookies, and I’m figuring the problem is either the butter letting the cookies spread too much or the type of chocolate I used. I’m gonna do it again (I don’t accept failure!) and use shortening this time, but is there a type of chocolate you specifically suggest for this? Thanks!
PS They still tasted fine and my officemates gobbled them up but I want chunks in my cookies, dangit!