It snowed today. I hate snow. I hate the cold. I hate the winter. But I live in Cleveland, where it seems like it is winter most of the year, so I’ve had to develop some coping mechanisms.
Ways I deal with snowy, cold, dreary days:
- Flannel pajamas
- Beef stew
- Thick blankets
- Red Wine
- Cuddle time (99% of the time this is with my dog)
- Bad reality TV
- A good book
- John Legend (his voice is just so warm and cozy…)
And nothing pairs better with a cold, dark day than a big, hot cup of coffee. And nothing pairs better with a cup of coffee, than a cookie made with coffee!
Seriously. Pour yourself a cup and make these right now.
ESPRESSO CHOCOLATE CHIP COOKIES
Adapted (barely) from Joy The Baker’s Cappuccino Cookies with Espresso and White Chocolate
1 c. (2 sticks) unsalted butter (at room temperature)
3/4 c. brown sugar
3/4 c. white sugar
1 egg yolk
1 tsp. vanilla extract
1 tsp. coffee extract
2 and 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
3 Tbsp. instant espresso powder
1/2 cup dark chocolate chips or chunks (I used bittersweet chocolate – 60% cacao)
1/2 cup white chocolate chips
In a medium bowl, mix together your dry ingredients: Whisk together flour, baking soda, salt and espresso powder. Set aside.
In the bowl of your mixer, beat together butter and sugars at medium speed for about 3-5 minutes until light and fluffy. Add in the egg and egg yolk, and beat on medium speed for another minute or so. Beat in the vanilla and coffee extracts. Stop mixer and scrape down sides. Add the dry ingredients to the wet ingredients all at once. Mix on low until combined. Stir in the dark chocolate and white chocolate.
Cover with plastic wrap and refrigerate for at least 35-45 minutes (or over night).
When you are ready to bake, preheat oven to 350 degrees F.
Scoop dough by the spoonful onto baking sheet lined with parchment paper. Bake for 12-14 minutes. Let cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Store in an air tight container. Makes about 2 dozen cookies.