Espresso Chocolate Chunk Cookies
3 Cups flour
1 ½ teaspoons salt
1 teaspoon baking soda
2 sticks unsalted butter
(at room temperature)
1 cup granulated sugar
2/3 cup light brown sugar
2 teaspoons vanilla
2 eggs
12 ounces bittersweet
chocolate, chopped
1 ½ Tablespoons freshly
ground espresso
- Preheat your oven to 375
- Line baking sheets with parchment
- Whisk together flour, salt, baking soda &
espresso
- Beat the butter on medium speed for a minute
until smooth, then add sugars and beat until well blended
- Beat in the vanilla
- Add eggs one at a time, mixing on low for a
minute after each addition
- Add the dry ingredients in three
installments, beating on low after each and just until incorporated
- Mix in the chocolate chunks
- Spoon tablespoons of dough onto baking sheets,
leaving about 2 inches between
- Bake for 10 minutes, or until you just see
brown at the edges
- Let the cookies rest on the sheet, out of the
oven, for about 5 minutes then transfer to a cooling rack
Fresh Cherry Ganache
6 ounces bittersweet
chocolate, chopped
6 Tablespoons heavy
whipping cream
18 fresh cherries, pitted
and chopped
- Melt the chocolate and heavy cream and half
of the cherries in the top of a double boiler over simmering water until
smooth and warm, stirring occasionally
- Add the remaining cherries and refrigerate, stirring occasionally, until thick and spreadable, (about an hour)
- Sandwich
the cookies with the ganache