What I ate: Double Chocolate Espresso Cookies

Cookies - I love them. Did I forget to mention that in my last cookie post? 

Oh I did?? how strange... 

When I smell cookies I see butterflies. Everything moves a little slower 

and my heart warms knowing that soon, a melty, soft, chewy cookie will be mine. 

Cookies are without a doubt my all-time favourite sweet 

…well, perhaps they don't quite top those delicious little fruit tarts with 

glaze on the top and custard underneath 

… and it's possible that creme brule can hold it's own against most. 

Okay, maybe I'll amend my declaration - cookies are the best grab and go- no, sorry. 

That just doesn't give them the praise they deserve; cookies are so much more than that. 

Ok. Got it. 

I love sweets. I love cookies. These cookies are wonderful.

After successfully depending on food52 to inspire more than a few of our dinners over the past months, I finally decided it was time to see what their cookies were made of. Normally I would bee-line straight to the traditional chocolate chip cookies since the classics are  where it's at, however I have wanted to incorporate espresso into my baking and was feeling brave. 

Turns out these cookies are delicious. They are thin, soft and chewy - all the things I want in a good cookie. I applied the cookie moulding technique from the last recipe to this cookie dough to create a more mountainous shape offering extra chewiness without crossing over into puffy-cookie territory. 

The espresso powder used enhanced the chocolate flavouring, especially through the chocolate chips. However, since the entire cookie is chocolate I found that flavouring didn't jump out as much as I expected it would which makes me incredibly excited to try it in a classic chocolate chip cookie recipe. I plan on including white chocolate chips the next time I make these, there's something about the white chocolate that helps break up the intensity of constant cocoa.