I developed this recipe for chocolate chocolate chip cookies with an espresso glaze for a friend of Ethan’s.
When someone that is basically part of your family looks at you and says, would you please make me something extremely chocolate for my birthday? You don’t have to get me a present or anything — just chocolate, well really how could you say no?
Max is a choco-holic in every sense of the word. When I was thinking about what to make I knew it was going to have to be intense, dark, and several layers of chocolate flavor. You’ve probably figured out why I named them chocolate to the Max right? Well, they were a big hit. He is a big hearted guy and I noticed that he did share them at his party.
Max’s family has been a part of our lives for close to a decade. They have six kids – all boys. The youngest four pretty much matched my youngest four boys in ages so we do a lot of things together from birthdays to cookouts. Vic and Jaunita are more than friends, they are real family and have proved themselves by being there for me so many times it’s not funny. They were the only couple that did not “break up” with me during the divorce and Vic and Marc have a blast together talking about telescopes and technology and other toys. They are very definitely family.
The cookies are made with dark cocoa so that they are crispy-chewy and rich. Bittersweet chocolate chips are added to the dough and then the cookies are baked to perfection. While they are still hot you spoon on a little of this dark chocolate and espresso glaze which goes on in a micro-thin layer and stays shiny.
They will freeze well even with the glaze on them and I have no doubt that they can be sent long distances and hold up just fine. The glaze is so smooth and shiny that it would make the perfect canvas for all kinds of holiday decorating from colored sanding sugar to red and green jimmies.
The one problem with these cookies, as Marc says, is that they tend to evaporate when left exposed to air. Put a plate of them on the counter and within an hour they very well may have evaporated into thin air!
For best results remember to remove them from the oven when they are still a little doughy in the center. Let them cool on the pan for five minutes to firm up.
- 1 cup unsalted butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cup flour
- ½ cup Hershey’s dark cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ cup bittersweet chocolate chips
- 3 cups confectioner's sugar
- ½ cup Hershey's Special Dark unsweetened cocoa powder, or your favorite brand
- ⅓ cup hot espresso
- 2 teaspoons of vanilla
- Preheat oven to 350F
- Cream butter, sugars, eggs and vanilla until light and fluffy
- Add dry ingredients
- Fold in chips
- Chill for 30 minutes.
- Drop by teaspoonfuls on silpat or lightly greased cookie sheets
- Bake for 8-10 minutes until just barely done
- Spoon glaze over the top while still hot.
- Mix the Confectioners' and cocoa powder.
- Add the coffee and vanilla and stir until smooth.
- Add more coffee as needed to get the right consistency.