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| Triple Chocolate Chocolate Espresso Bean Cookies |
Whole wheat pastry flour is ground from a softer, starchier wheat berry which turns out a
talcum soft, fine, off – white flour. It has less gluten than flour ground from hard wheat
berries and is good for recipes where you want a tender crumb. Because it is a whole
wheat flour, all of the wheat berry is used: the germ, the bran, and the endosperm. It is a
whole food and all the good, nutritious parts are part of the final flour.
For the best cookies, all of your ingredients should be at room temperature before you
begin.
Ingredients
2 1/2 cups whole wheat pastry flour
2 tablespoons finely ground espresso powder [I like Madaglia D’Oro]
3/4 teaspoon baking soda
3/4 teaspoon baking powder
scant 3/4 teaspoon finely ground sea salt
1/2 cup unsweetened cocoa powder, preferably not dutched
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
1/2 cup firmly packed dark brown sugar
2 whole large eggs, at room temperature
3 teaspoons pure vanilla extract
3/4 cup double chocolate chocolate chips [I like Ghirardelli]
generous 12 ounces chocolate covered espresso beans
Method
Preheat oven to 375°
In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking
powder, salt, and cocoa powder. Set aside.
In a big bowl beat the butter until it is fluffy and lightens a bit in color. Beat in the sugar –
it should have a thick frosting-like consistency. Add the eggs one at a time, making sure the
first egg gets fully incorporated before adding the next. You will need to scrape down the
sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
Add the dry ingredients to the wet mix in thirds, do not overmix. Stir a bit between each
addition until the flour is just incorporated. The dough should be moist and brown and
uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until
they are evenly distributed throughout the dough.
I like to make these cookies medium in size [they are very rich] - and use roughly one
heaping tablespoon of dough for each one. I leave the dough balls rough and raggedy
looking, they look more rustic this way, the way I think a triple chocolate chocolate covered
espresso bean cookie should look.
Bake 10 minutes on the middle rack. Do not overbake. If anything, under bake them just a
bit. Remove to a rack to cool.
Baker's Tip: If you don't want to bake all the cookies at one once you can freeze some of
the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie
dough balls into a freezer bags and freeze. You can bake the cookies straight from the
freezer, but increase the baking time by 2 minutes to compensate for the frozen dough.
talcum soft, fine, off – white flour. It has less gluten than flour ground from hard wheat
berries and is good for recipes where you want a tender crumb. Because it is a whole
wheat flour, all of the wheat berry is used: the germ, the bran, and the endosperm. It is a
whole food and all the good, nutritious parts are part of the final flour.
For the best cookies, all of your ingredients should be at room temperature before you
begin.
Ingredients
2 1/2 cups whole wheat pastry flour
2 tablespoons finely ground espresso powder [I like Madaglia D’Oro]
3/4 teaspoon baking soda
3/4 teaspoon baking powder
scant 3/4 teaspoon finely ground sea salt
1/2 cup unsweetened cocoa powder, preferably not dutched
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
1/2 cup firmly packed dark brown sugar
2 whole large eggs, at room temperature
3 teaspoons pure vanilla extract
3/4 cup double chocolate chocolate chips [I like Ghirardelli]
generous 12 ounces chocolate covered espresso beans
Method
Preheat oven to 375°
In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking
powder, salt, and cocoa powder. Set aside.
In a big bowl beat the butter until it is fluffy and lightens a bit in color. Beat in the sugar –
it should have a thick frosting-like consistency. Add the eggs one at a time, making sure the
first egg gets fully incorporated before adding the next. You will need to scrape down the
sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
Add the dry ingredients to the wet mix in thirds, do not overmix. Stir a bit between each
addition until the flour is just incorporated. The dough should be moist and brown and
uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until
they are evenly distributed throughout the dough.
I like to make these cookies medium in size [they are very rich] - and use roughly one
heaping tablespoon of dough for each one. I leave the dough balls rough and raggedy
looking, they look more rustic this way, the way I think a triple chocolate chocolate covered
espresso bean cookie should look.
Bake 10 minutes on the middle rack. Do not overbake. If anything, under bake them just a
bit. Remove to a rack to cool.
Baker's Tip: If you don't want to bake all the cookies at one once you can freeze some of
the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie
dough balls into a freezer bags and freeze. You can bake the cookies straight from the
freezer, but increase the baking time by 2 minutes to compensate for the frozen dough.
