Tuesday, 25 May 2010

Chocolate Espresso Cookies

I mentioned a little while ago that I had recently discovered foodgawker. I think I am becoming a little obsessed with foodgawker to be honest, as there are so many things that I'm finding that are making me want to jump up right then and there to cook them.

Luckily, it's just an urge at this stage. I can generally wait to the weekend. Generally.

I like to click on all the pretty pictures of chocolate cookies, because I love chocolate cookies and I love seeing what other people love about chocolate cookies. I clicked on a post from Cookworm and was reeled in hook line and sinker by this sentence:

"The texture is a bit brownie-like, with fudgy, supremely chocolatey insides, fortified with a healthy dose of espresso"

Oh my. These cookies had to be made.

Luckily, they are actually really easy to make. The butter is melted, so you don't even have to wait for the butter to soften - which does frustrate me at times, because I always want to make cookies when I've only got rock hard butter.

I did cheat though. I used the microwave to melt my chocolate and butter. I do have a lovely double boiler which was a gift from D, but I was lazy. Microwave it was. I am not sure if the microwave heats the chocolate/butter mix to a higher temperature than a double boiler, although it would make sense. It took a long time for the melted chocolate to cool down. Even then, I may have moved too quickly as I did find some less than happy bits of egg in the mix. I fished them out as best I could. I couldn't tell in the finished product, so shh!!!

I also don't like nuts in cookies, so I left out the walnuts.

After mixing everything together, I had an extremely runny batter. Extremely. I've since found another similar recipe that tells you to refridgerate the batter for a few hours as it will thicken, but it didn't really matter, it made it easy to scoop.

I have to say, I wasn't too impressed when I first tasted them, but as I reflected on the first cookie something tickled my fancy and I couldn't stop eating them. They are so yummy. They are definately brownie like, with a fragile crispy shell. I halved the amount of chocolate chips as I'm not really a fan of chunky things in cookies so I didn't have the extra chocolate hit, but trust me, these cookies didn't need it.

My work colleagues seemed to like them as well, which was both good and bad. Good because the recipes makes heaps but bad because now they are all gone.

See the recipe for Chocolate Espresso Cookies over at Cookworm.


  1. oh my - these look divine!! I am looking forward to being settled in Toronto and having a chance to catch up on all the beautiful things you have made recently!!

  2. these look super yummy! I'm a big fan of cookies and brownies, these have the best of both. i look forward to trying them.

  3. uhhh, i just made the mistake of clicking on the foodgawker link...

    my eyes just bugged out of my head and I think I gained 5kg at the same time. help!!!!!

  4. I am a huge foodgawker fan now, eye candy carousel. I have had so much success from the recipes I'm finding.

    They are awesome little cookies, they are on my favourite cookie shortlist!