DAONUTS DOUBLE CHOCOLATE ESPRESSO COOKIES
Adapted from a Giada De Laurentis recipe
Makes 10 – 12 large cookies
6 ounces good quality semi-sweet chocolate, chopped into ½” pieces (recommend Ghirardelli)
2 Tb unsalted butter, at room temperature
¼ cup espresso powder or finely ground espresso coffee
1 cup Daonuts Flour Blend
2 Tb unsweetened cocoa powder
1 tsp baking powder
¼ tsp fine sea salt or Real Salt
¾ cup sugar
2 eggs, room temperature
2 Tb water
1 tsp vanilla extract
Optional: 1 tsp espresso flavoring
1 cup semi-sweet chocolate chips
Preheat oven to 300°. Line two baking sheets with parchment paper.
In a small bowl or pan, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In a medium bowl, whisk together the espresso, flour blend, cocoa powder, baking powder and salt.
In another medium bowl, whisk together the sugar, eggs, water and vanilla extract.
Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
Using a cookie scoop or a ¼ cup dipped in warm water, scoop level cupfuls of batter onto the prepared baking sheets. Using your fingers dipped in warm water, pat out the dough into flat, round disks about 1/4” thick. For smaller cookies, try 2 Tb dough.
Bake until slightly puffed, 18 minutes. Do not overbake. Allow the cookies to cool completely on sheets.
To Freeze Cookie Dough:
After patting out the cookie disks, place cookie sheet in the freezer. Freeze thoroughly and then stack disks with squares of parchment or waxed paper in between. Wrap and store in freezer in a container.
To bake place frozen cookie disks on parchment lined sheet. Allow to thaw for ½ hour then bake as directed.