Double Espresso Cookies

 

I’ve been sitting on this recipe for quite a while. Not literally, of course. Just in the sense of putting it aside while I told you about zucchini risotto, fruity zucchini bread, and strawberry basil muffins. These cookies are seasonless and could wait until ideas with expiration dates got posted first. I couldn’t wait any longer, though, and while there may be more zucchini and fresh herb recipes to come, let’s make some cookies. With a buzz!

This is a basic chocolate chip cookie dough doctored up with some instant espresso and an extra coffee-chocolate punch from chocolate covered espresso beans. I just stirred the espresso powder in with the flour and stirred the espresso beans in with the chocolate chips. This did add caffeine to my cookies, but if you want the coffee flavor without the kick, you could use decaffeinated instant espresso or coffee, and maybe replace the espresso beans with cacao nibs or more chocolate chips.

I really found this recipe to be a good balance between a coffee-flavored treat and a traditional chocolate chip cookie. Their coffee-ness isn’t overwhelming, doesn’t make the cookies taste bitter, and still allows them to be sweet. That being said, if you want to go more intensely in the coffee direction, you could certainly add more espresso powder to your cookie dough. (Full disclosure: I fully intended to add more than the 1 tablespoon in the recipe below, but that was all I had left. Good thing it worked out!)

As far as the chocolate covered espresso beans go, I found them to be a welcome addition to a cookie. They’re crunchy, where chocolate chips aren’t. In fact, they’re crunchy in a different way than even nuts are, which is kind of a surprise if one is not expecting it. 

Overall, I love this variation in the classic chocolate chip cookie theme! My friends ate a lot of them. Since they seem to love good food, and need a lot of coffee, I’m inclined to believe that these delicious cookies get a crowd-sourced passing grade. They may not be filled with seasonal ingredients, but coffee and chocolate chip cookies are for always and forever, and there’s no point shunning them at any time of the year.

Double Espresso Chocolate Chip Cookies

This dough can be baked as soon as it is mixed, but I like to chill the dough for at least 2 hours and up to 24 hours. This dough also freezes well when wrapped in a freezer-safe bag. Just thaw and portion to bake as usual.

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon fine salt

1 tablespoon instant espresso powder

1 ½ (12 tablespoons) unsalted butter, softened

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup semisweet or bittersweet chocolate chips

1 cup chocolate covered espresso beans

1. In a medium-size bowl, combine the flour, baking soda, salt, and espresso powder. Stir together with a whisk or sift to combine well. Set aside.

2. Place the butter in the bowl of a stand mixer (or in another large bowl if you are using a hand-help mixer or a spoon). With the paddle attachment, beat a medium-low speed until the butter is creamy.

3. Scrape the butter down from the sides of the bowl and add the granulated sugar and brown sugar. Beat at medium-low speed until the butter and sugar are well creamed and fluffy. Beat in the eggs one at a time until the mixture is smooth. Beat in the vanilla extract.

4. Add the flour mixture a little at a time, beating until just incorporated. Stir in the chocolate chips and chocolate covered espresso beans.

5. Cover the dough in a bowl or shape it into a disk and wrap it well in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.

6. When ready to bake, preheat the oven to 375 F. Lightly grease cookie sheets with either nonstick cooking spray, or a thin film of oil. Portion the dough out in roughly 2-tablespoon scoops about 2 inches apart on the prepared cookie sheets.

7. Bake at 375 F for about 12 minutes, or until the edges of the cookies are just beginning to brown and the cookies appear dry and set on the top.

8. Cool on the pan for about 2 minutes. Remove from the pan and cool completely on a wire rack. Repeat with the remaining dough, or freeze the dough to bake later.

Makes 50-60 cookies.

Other recipes like this one: Milk Chocolate Chip and M&M Cookies, Espresso Chocolate Chip Banana Muffins, Cappuccino Muffins, Cappuccino Coffee Cake with Mocha Crumb Topping

Zucchini Cheddar Risotto

When you have a dish that’s seems infinitely variable, like risotto, and an ingredient that seems to go just about anywhere, like zucchini, you just know they’re destined to be together somewhere, somehow. That’s kind of what went into the making of this summer version of risotto. Well, that and cheddar cheese.

I came across the idea to make a cheddar risotto in a cookbook by Nigella Lawson. (I think it was Nigella Express.) I was going to be perfectly happy trying that out on its own, but then summer came and so did the zucchini, and the risotto got some green stuff in it, too. While I’m partial to risotto, and usually like it just about any way, I particularly loved this variation. I also particularly loved this dish as a vehicle for zucchini!

I use the same basic formula for each risotto variation I try, and whether you use this one or a customized recipe of your own, I encourage you to develop a go-to system as well. It allows you to swap in whatever seasonal flavors you desire, and the closer you are to committing something like this to memory, the closer you are to impromptu deliciousness at the drop of a spoon. 

 

I like the 5 cups broth to 1 cup Arborio rice ratio, which makes a rather soupy risotto. I liked the way the cheddar and broth made a saucy pool for the soft rice and zucchini to lie in. If you like your rice firmer and your risotto less saucy, go for it. You just need to use less liquid and cook your risotto for less time, tasting and stopping when you like where you are.

And I like where this risotto is: seasonal, resourceful (in helping to use up all that August zucchini), cheesy, downright delicious.

Zucchini Cheddar Risotto

5 cups vegetable broth

2 tablespoons unsalted butter

2 tablespoons finely chopped onion

1 medium-size clove garlic, minced

½ teaspoon coarse salt, plus more to taste

1 cup risotto rice (I used Arborio)

½ cup dry white wine

1 teaspoon chopped fresh thyme

1 cup shredded zucchini

1 cup shredded cheddar cheese (about 3 ounces)

1. In a medium-size saucepan, heat the vegetable broth to a simmer. Keep the broth hot, but not boiling.

2. In a large skillet, melt the butter over medium heat. Add the onion and cook until it is translucent, about 2 minutes. Stir in the garlic and cook about 1 minute more.

3. Add the ½ teaspoon salt, rice, and thyme. Stir to coat the rice with the oil and cook, stirring constantly for about 1 minute. Stir in the wine and cook, stirring frequently, until almost all of the liquid has been absorbed by the rice.

4. Add about ½ cup hot broth. Cook, stirring frequently until the rice has absorbed almost all of the liquid. Continue to add the broth ½ cup at a time and stirring the rice until the liquid is absorbed until the rice is tender, but not yet mushy. You may not need all of the broth to cook the rice. The whole process will take 20-30 minutes.

5. With the last addition of broth, stir in the zucchini. Cook and stir until the liquid is nearly absorbed. Stir in the cheddar cheese. Taste the risotto for seasoning and add more salt if desired.

Makes 3 or 4 main-dish servings, or will serve more as a side dish.

Other recipes like this one: Spring Vegetable Risotto, Summer Squash Casserole with Basil and Onion

One year ago: Lemon Curd

Friday Night

I’ve had a little less happening on the domestic front this week, because I’ve been on vacation. It was just a short trip “Up North,” as we say. Up North has some rejuvenating and soul-cleansing places with lower populations and clear, cold water.

Vacation…

**Lake Superior

**Gooseberry Falls

 

**Good food. I actually don’t take pictures of all of my meals, so there’s no photo history of my lovely plate of yucca cannelloni stuffed with black bean puree and peppers and onions in a tofu-coconut crema with cilantro (!). Or the lovely veggie burger with wild rice. It tasted like vegetable soup and was accompanied by what are now my favorite, perfectly seasoned fries.

The garden…

**Zucchini! Lucky for me I love its many, many uses. Recently, I hit a home run with friends and this recipe (I just posted it yesterday), and I promise to get the recipe for this delicious Zucchini Cheddar Risotto up soon.

**I’ve also got lots of tomatoes, which makes me happier than I can even describe. My go-to for just-picked tomatoes? A simple sandwich on toast: mayonnaise (sometimes homemade with egg from this recipe or with tofu from this one), thick slabs of super-fresh tomato, a few torn basil leaves, and a sprinkling of coarse salt. I’ve been using a Pinot Noir salt (!) lately, but anything will do. This sandwich is particularly great on Whole Wheat Cornmeal Bread with Basil, or Zucchini Wheat Bread (pictured).

The weekend…

**Persied Meteor Shower! Here’s a link to an explanation of this phenomenon from my husband, Harry’s, site. He’s a professional. Go there and learn! And then find a dark place and look up on Saturday or Sunday night. I plan to!

Another post like this one: A Culinary Pause