Espresso Cocoa Cookies

December really snuck up on me. November was moving along just fine until bam - I had to start thinking about Christmas gifts and end-of-the-year plans. Since we're jetting off on the 18th, my holiday season has been cut in half. I now only have two week to get the shopping, baking, and random good-deeds done. I'm not a fan of that. I'd much rather just close my eyes tight and let it all just pass by. Except for the vacation part. I like that.

So how the heck do I get my butt in gear?

Sugar and caffeine, of course. The two keystones to any good holiday season.

A lot of people reach for their good old cup of coffee. But I'm not a fan of those big Startbucks mocha-frappu-cappu-lattes that taste remotely like stale gingerbread dipped in eggnog. (I seriously don't know how you people can suck down those things). I have to get my energy in one bite so I can quickly get back to hanging tacky Christmas lights. Or parking my tookus in front of the TV so I can watch Home Alone. These little cookies that I've developed fit easily in your pie-hole, just in case you need a quick pick-me-up while you spend hours on ebay, trying to find that stuffed jackalope for your sister (true story).

The espresso cocoa cookie's big flavour makes up for it's small size. The texture is soft, crumbly, and incredibly addictive. The coffee taste is big and bold, but it's perfectly balanced with the deep dark chocolate. Even non-espresso lovers like these cookies. And by "like", I mean "make completely disappear". I guess they had a lot of shopping to do.



Espresso Cocoa CookiesMakes about one and a half dozen cookiesadapted from Bake or Break
4 ounces semisweet chocolate, coarsely chopped
2 Tablespoons unsalted butter
1/4 cups + 2 Tablespoons brown sugar
1 large eggs
3/4 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
icing sugar

1) Put your chopped semisweet chocolate and butter in an double boiler. Heat up into completely melted, then set aside. 
2) After the chocolate has cooled slightly, mix with the brown sugar until light and fluffy. Add the egg and beat well.
3) In a separated bowl, whisk together the flour, espresso powder, baking powder, and salt. Add these dry mixture to your chocolate mixture and stir with a wooden spoon until smooth. Beat in the chocolate chips. 
4) Spoon the batter onto a sheet of plastic wrap, wrap it up and shape it into a flattened disk. Refrigerate for at least 2 to 3 hours. 
5) Preheat your oven to 350 degrees. Take out your chilled dough and start scooping up 1-inch balls. Roll them in your hands, place it on your cookie pan, and press down on the top of them slightly. Bake about 9 to 10 minutes. Take out, sprinkle with icing sugar and let cool slightly before enjoying.