its been a while since my last post and i’m starting to feel as though i’m intruding upon hallowed ground. the holiday season came and is now holding onto the door frame for dear life, slowly dragging its feet as though to resist some inevitable fate. i’m ready for the new year and i welcome it with open arms. like the arms of a child stumbling to its mother in need of security and warmth. in this moment, i feel overwhelmed with the desire to conquer the world, make changes that will determine the course of my future, love harder and acknowledge my shortcomings; with the desire to make the proper corrections. i don’t want this feeling to leave, and my prayer is that i’m not the only one feeling this press to be better than they were the year before. the holidays have given me new perspective and i’m realizing that i am my own stumbling block. but no more. i’m throwing caution to the wind while dancing in rain puddles and swinging around lamp posts…or maybe i’m sitting here with a bowl of soup while simultaneously tweeting and writing this post. it doesn’t matter. the new year is upon us and i enjoyed the time spent with family and friends this holiday season.
christmas was lovely as usual and though the snow came prematurely, the cold chill upon our cheeks still screamed holiday season. spending thanksgiving and christmas in the gatlinburg area always comes with promise of holiday cheer. lights strung for miles, lit trees garnish roadsides and christmas music is in repetition from the shopping center to the gas station. there is a part of me that longs to stay in the comfort of my own dwelling for any given major holiday and surely i’m not alone. traveling in itself feels like work and entertaining family and friends is another job in itself. but don’t get me wrong, i’m not complaining, just stating what you were already thinking. but enough with holiday lamentations, lets talk about these cookies.
holiday baking is something we all look forward to every year. your nose involuntarily rises into the air in anticipation for whats beneath that tin lid. pumpkin snicker doodles, cranberry chocolate scones, gingerbread cookies, and the list goes on. its the time of year where consequence for your gluttonous ways go without repercussion (kind’ve). we look for any reason to break out grandma’s sugar stained cookie sheet, toss around the king arthur and chocolate chips, and get lost in nostalgia. well, i hope these espresso chocolate chip cookies bring a little warmth, love and nostalgia to the remainder of your holiday season. i’m looking forward to where two-thousand and fourteen will take us. thank you for following the local forkful and i hope that you’ll continue to grow with me in this place where stories and food collide. be blessed.
espresso chocolate chip cookies
an adaptation from smittenkitchen.com
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
2 tablespoons fine ground coffee (dark roast)
1/2 cup white sugar
1 tablespoon Nielsen-Massey bourbon vanilla extract
1 egg yolk
12 ounces Ghirardelli semi-sweet chocolate chips
1. Preheat the oven to 325°F (165°C). Spray your cookie sheets or line them with parchment paper.
2. Mix together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar, white sugar and ground espresso until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended.
4. Fold in the chocolate chips by hand using a wooden spoon. I used a 3/4 fl-oz (20ml) scoop for the perfect 3-bite cookie, but feel free to make them the size you prefer. Cookies should be about 1.5 inches apart.
5. Bake your larger cookies for 15/17 minutes, or 10/12 minutes for smaller ones (check your cookies before they’re finished; depending on your portion size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on cookie racks for a few minutes before transferring to wire racks to cool completely. Enjoy!
7 thoughts on “espresso chocolate chip cookies”
Love your post! Cheers to a new year of not blocking ourselves from growth and new experiences. This recipe looks awesome. Unfortunately, I have given up sugar, but I shall admire looking at them.
Happy New Year!
PS. Let us know if any new Vegetarian restaurants pop up around town 🙂
Gigi, it has been great connecting with you and my prayer is for you and your family to have a wonderful new year. I’ll definitely keep my open for you! Thanks for stopping by. Cheers!
Charles this is a beautiful end of the year post. I so love your stories and the photos are fantastic.
Have fun and be as carefree as a bird in 2014…I am right there with you. Happy New Year my good blogging friend.
Love this post so much Charles. It has been so pleasurable getting to know you better via our blogs this past year. Your photos are lovely, the story so true for many of us and great recipe. Happy New Year my blogging friend.
Thanks so much Teresa! it’s been a real pleasure getting to know you via blogs this year and i am looking forward to another year of your inspiring photos and recipes. I hope we can gather for a cup of coffee at the Red Bicycle some day. Happy New Year!
I’ve been trying to skip the sugar but after this post… now all I want is one of these cookies. Looks so delish!
Thanks Karista. I love chocolate and coffee together so these cookies are rather idea. They are tempting, aren’t they? 😉