These cookies are everything. I mean they actually represent everything that is good about a cookie: chewy, crispy, not too sweet, a little tart surprise and a delicious texture. If you don’t like these cookies then there’s something wrong with you because they have something for everyone. Chocolate, twice. Coffee, twice. Cherries. Coconut.
And to show appreciation for other letters of the alphabet, there is also butter. And pecans all nutty and toasted and oh so good. ‘Nuf said.
You know what these bad boys don’t have? Gluten. Grain. Crap.
Isn’t is so great to have a treat and still be able to call it real food? Yes, yes it is.
These cookies are adapted from a recipe in the 2013 Holiday edition of the Food and Drink magazine (the world’s best free magazine). I’ve replaced the white sugar with coconut sugar and I’ve replaced the AP flour with almond flour. Honestly, you can’t tell. These cookies are fudgy and crunchy and they provide that extra jolt of caffeine that will keep you going at all your million holiday parties.
These cookies are best made with a nice, finely ground almond flour. For you Canadian folk, I am so pleased to tell you that the Bulk Barn has recently changed their supplier of almond flour and it is a far superior product to previous. Finely ground and easily incorporated into cookies and cakes. They sell it at a reasonable price and it is easy to find a Bulk Barn in most cities.
These cookies are decidedly adult-y, it seems that boldly flavoured cookies are just my style (see exhibit A and B). But c’mon every grown up needs a special cookie amidst brightly coloured sugar cookies and oh-so-cute gingerbread houses. Make these, you deserve them.
If you’ve had these babies, then please leave a comment below with your review. And if you have any more adult cookie recipes, please share…I’m always on the lookout.
| Espresso Chocolate Chunk Cookies | Print |
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp salt
- 350g bittersweet chocolate (70% cacao), chopped, about 2.5 cups
- ½ cup, unsalted butter, cut into small chunks
- 2 tbsp very finely ground coffee
- 1 cup coconut sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks
- ⅔ cup unsweetened shredded coconut
- ⅔ cup pecans
- ⅔ cup dried cherries, chopped
- ½ cup chocolate-covered espresso beans
- First toast the pecans: spread whole pecans on a parchment lined baking sheet in a single layer. Toast until nutty and golden, approximately 5 minutes. Watch them closely! Remove from oven and set aside to cool. Once cool, chop finely.
- Melt the Chocolate: in the top of a double boiler, melt chocolate with butter and coffee. Scrape into a large bowl.
- Whisk in sugar then eggs, 1 at a time until blended, then vanilla.
- In a small bowl, whisk flour with baking powder and salt. Stir the flour mixture into the chocolate mixture.
- Next stir in the chocolate chunks, coconut, pecans, dried cherries and chocolate-covered espresso beans.
- The dough will be fairly runny, refrigerate to let dough firm up slightly, about 1 hour.
- Meanwhile, preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Drop dough by the tablespoon (my favourite method is to use a cookie scoop as pictured above) baking sheet about 2.5 cm (1 inch) apart. Flatten slightly with your hand.
- Bake until just set on top, about 14 minutes.
- Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack then cool completely.
The espresso chocolate chunk cookies are the single most best-est cookie I have ever had. Combining two of my favourite things in the world, espresso and dark chocolate, Marilene, you have entered a special place in my heart!
And Maciej’s photography is just gorgeous. Kudos to you both!
Thanks Tiz! I’m so glad you liked them! xo