So on Friday I decided to enter a recipe in a food blogger's challenge entitled Sugar High Friday #27: Chocolate By Brand. Today was the deadline for submissions and the rules of the competition state that I can make any chocolate recipe as long as I list which brand of chocolate I use. Now I'm from San Francisco, so I had to represent my hometown by choosing Ghirardelli chocolate. To share my adventure with everyone in the office, and get lots of opinions, I made a cookie recipe. A very chocolatey cookie flavored with espresso and filled with chocolate chunks (a glass of milk is a must with these cookies!). For the recipe and a look at the process that I took to make the cookies, read more

These cookies came out awesome. I added 8 oz of chocolate instead of 7 (because the bars come in 4 oz each and you can never have too much chocolate!) and made the cookies smaller than 2 oz. I prefer small cookies to large ones because I can never eat all of a monster cookie and everything is better in bite size pieces. I baked the cookies for 18 minutes instead of 20 and the end result was a cookie with a crispy outside and a delicious chewy inside. The espresso was subtle-hardly noticeable-and the chocolate smell intense and fragrant. The girls at work enjoyed them as did my parents at home. I recommend this recipe and will add it to my repertoire of cookie recipes.

Espresso Double-Chocolate Chunk Cookies
From Martha Stewart

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped

1. Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside.



2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside.



3. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.



4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes.



5. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula.



6. At low speed, add flour mixture in small batches, mixing until just combined.



7. Remove bowl from mixer, and stir in chocolate chunks.



8. Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets.



9. Bake until cookies are set, about 20 minutes.
10. Remove from oven; let cool completely before removing cookies.

Makes eighteen 3-inch cookies.

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