From our friends at Plenty of Sage
Chocolate and Coffee, I could probably finish this article right here. Seriously though, something magical happens when chocolate and coffee come together (queue angels singing and harps playing) and then add a hint of sea salt to balance everything out and, well, hmmm, Oh My, Ahhh, Mmmm pretty much some it up.
This recipe was created for my love of coffee, chocolate and cookies, especially soft chewy cookies. This recipe also was inspired by a recent “girl’s night in”, we were enjoying a glass of red wine some delicious appetizers (of which the recipes will be shared in a future post) and lots of interesting conversation (it was a girl’s night in after all) and each of us shared our favourite food pairing with wine, spirits and coffee and (insert light bulb moment) this recipe was created, why you ask? We all made reference of how red wine and chocolate are delicious, coffee and chocolate are delicious and I said to myself, self, “why not develop a recipe that would go well with wine or coffee”, so here it is…
This recipe is very versatile and I encourage you to not only try it but tweak it to your personal taste such as; if you really love coffee, add more espresso, if you really love chocolate, add more chocolate…I hope you try this recipe and it becomes one of your favourites.
Have a great day my fellow cookie lovers!
- 1/2 cup Unsalted Butter
- 1/2 cup Coconut Oil
- 1 cup Brown Sugar
- 1/2 cup Cane Sugar (fine)
- 1 tbsp Vanilla Extract (pure)
- 2 Eggs (large)
- 2 cups All Purpose Flour (unbleached)
- 1 tbsp Espresso Powder
- 3/4 cups of Cocoa Powder (i use Navitas Natural Organic)
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 2 cups Dark Chocolate Chips (I buy organic blocks and rough chop for chunks)
- Cane sugar & Espresso Beans for garnishing the cookies (optional)
- Preheat oven to 350 degrees.
- In a large bowl cream together the butter, coconut oil, cane sugar & brown sugar until fluffy & light.
- Beat in eggs and vanilla until well combined.
- In a separate bowl, whisk flour, cocoa and espresso powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Add chocolate chips or chopped chunks and mix well.
- Using a tablespoon of mixture roll into 1″ balls, place on a cookie sheet and press down slightly.
- Optional: you can sprinkle sugar on top and or add a coffee been to decorate
- Once the tray is full, I refrigerate for about 30 minutes before baking.
- Bake for 10-12 minutes until edges are firm but centre is soft.
- Let cool on cookie sheet for 5 before transferring to a wire rack.
- ENJOY – ENJOY – ENJOY