Wow, it’s been a long time since I’ve been able to post to my blog! Now that my 3 and a half month old is being thoroughly entertained by his little play yard, hopefully I can get back in the game. Little Grayson loves being held by his mamma and eats all day, so that has made it very difficult to get on the computer.
My goal is to work on losing some of this post-baby weight, so my inspiration the next several months will be on healthier foods. Saying this “out-loud” on my blog will hopefully help hold me more accountable. I’m also working on portion control, so if I do indulge on some sweets, it will just be in small doses.
When Grayson was first born, I had a few minutes to spare to do a little baking while he napped, and I wanted to make something new to share with my neighborhood book club. I LOVE shortbread (as you can see by these posts for Shortbread and Chocolate Shortbread) and thought these looked tasty. There is only a small amount of espresso in these cookies, so the espresso flavor is very light. You can add more if you like, or leave it out altogether if you are not an espresso fan. These cookies go perfectly with a cup of coffee or my favorite, an iced mocha!
Espresso Chocolate Chip Cookies
Yield: about 24 rectangles
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 1/3 cups all-purpose flour
2 Tbsp cornstarch
1 tsp salt
1 tsp instant espresso
1 Tbsp vanilla extract
1 1/3 cups powdered (confectioners’) sugar
1 cup semi-sweet (or dark) chocolate chips
1. Lightly spray the bottom of a 9 x 13 inch baking dish with cooking spray (or use butter if desired). In a small bowl, dissolve the espresso into the vanilla extract.
2. In a large bowl, whisk together the flour, cornstarch, and salt. In a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed and mix until light and fluffy. Add the espresso-vanilla mixture and mix until combined. With the mixer on low, gradually add the flour mixture until the dough just comes together. Mix in the chocolate chips.
3. Spread the dough out evenly into the prepared pan. With the tines of a fork, prick the dough all the way through. Cut the dough into 24 rectangles (I do mine 6 x 4.) Refrigerate the dough for at least 30 minutes.
4. When ready to bake, preheat the oven to 325 degrees F. Bake the dough for 30-40 minutes, until the top looks dry and golden-brown. Immediately recut the cookies into 24 rectangles (following the lines where you previously cut.) Cool completely before removing then from the pan. Store in an air-tight container.
Thoughts and Tips:
These are also great dipped half-way in melted chocolate!
For thicker cookies, use a smaller pan such as 7 x 11 inch or 8 x 12 inch.
I prefer using un-bleached all-purpose flour when baking.
To make the cookies easier to remove from the pan, you can line it with parchment paper that hangs over slightly on the edges. Just pull up on them to remove the entire batch from the pan.
Adapted from Fine Cooking Magazine