I originally found this recipe in Demolition Desserts. When I described the cookbook, I noted that it really encourages you to be creative, so while I did make the recipe as written, I also experimented with the size and shape of the cookies in the book. My favorite variation I baked up was for Chocolate Espresso Cookie Cups. These two-bite cookies are baked in mini muffin cups, which gives them a cute look an a fantastic texture. They’re fudgy and soft in the center, not unlike a good brownie, but still retain some of that “crispy on the outside edge” feel when they’re fresh from the oven that ordinary chocolate chip cookies have.
The original recipe called for using a little bit of real coffee grounds in the cookies to give them their espresso flavor. I opted to use instant espresso powder (instant coffee is fine) because I think it it actually lends more flavor to the cookies and I like the way that it fully incorporates without leaving any gritty little bits behind. I actually don’t mind a bit of texture, but I know plenty of people who do. It adds a nice coffee note and makes the cookies seem a little bit darker and richer. The cookies will sink a bit in the center as they cool, so don’t worry if they loose some of their muffin-like dome after taking them out of the oven. It’s just a sign that they’re going to have a nice, moist middle.
I used a combination of chocolate chips here. If you don’t want to mix them all up, I would probably lean towards milk chocolate chips for this recipe because they add some extra sweetness to a fairly dark chocolaty cookie, but dark chocolate chips would provide a little bit more of an intense chocolate flavor if that’s what you prefer.
Chocolate Espresso Cookie Cups
(adapted from Demolition Desserts)
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
3/4 cup plus 2 tbsp dark brown sugar
1/2 cup plus 1 tbsp white sugar
2 tsp instant espresso powder
1 large egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1 cup milk chocolate chips
Preheat oven to 350F. Line a mini muffin cup with paper liners (or grease well).
In a medium. bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in instant espresso powder, egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture. Mix until no streaks of dry ingredients remain. Stir in chocolate chips.
Bake for 10 minutes. Cool cups in the pan for 10 additional minutes, then remove from pan and transfer to a wire rack to cool completely.
Makes about 3 dozen.