This week’s Tuesdays with Dorie is Dorie’s best chocolate chip cookie recipe. Chosen by Kait’s Plate and can be found on page 68 of Dorie Greenspan’s book Baking: From My Home to Yours, this cookies are really the best! Simple ingredients of flour, white sugar (to make it crunchy) and brown sugar, butter and bittersweet chocolates, what’s not to love about them? After making the original recipe, I experimented and made the ESPRESSO CHOCOLATE CHIP COOKIE version. I also reduced the sugar and used agave nectar. My, my, but they were really great with milk!
Espresso Chocolate Chip Cookies
- 2 cups wholewheat pastry flour
- 2 sticks unsalted butter, softened or at room temperature
- 1 tsp baking soda
- a pinch of salt
- 1/2 cup agave nectar (or brown sugar)
- 2 eggs
- 2 tsp vanilla
- 1 tbs espresso powder or granules
- 2 cups bittersweet chocolate chips
- 1 cup walnuts, chopped
- Combine flour , baking soda and salt in a bowl and set aside. Preheat oven to 350F.
- Cream butter in an electric mixer until smooth. Add agave nectar and process for another minute. Add eggs one at a time, processing after each addition. Add vanilla and espresso powder. Continue processing until well combined.
- Add dry ingredients and mix until just about incorporated. Using a rubber spatula, stir in chocolate chips and nuts.
- Drop tablespoon fulls in a baking sheet lined with parchment paper or silicone mat and keep 2 inches apart. Cookies will expand.
- Bake for 10 – 12 minutes until light brown. Cool in baking sheet for 3 minutes then transfer to a cooling rack.
Note: I was able to make at least 24 cookies (about 1 1/2 inches diameter) out of the above recipe.