Ross and I both share an interesting quirk. Now I know that sometimes couples acquire one another’s quirks – as in, Ross won’t brush his teeth without rinsing his toothbrush in HOT water (he says it softens the bristles). So now I find myself doing the same thing – it wasn’t anything I had ever given a second thought about before. But now it’s my quirk too.

But not this quirk. This quirk wasn’t something we discussed before agreeing to date; and it wasn’t something that only one of us had and then transferred to the other. It just happened that we both felt the same about the matter and that was that.

Our mutual quirk is this: Ross and I both detest coffee, yet we’re in love with aaanything coffee flavored or scented. Candles, ice cream, cookies, icing, you name it. Yet you put a mug of that stuff under our nose and ask us to guzzle it? heck no!

So when I found this amaaazing cookie recipe that had more parts coffee than coffee does, you better believe we were excited.

This is a recipe I scored from one of my favorite food blogs, 101 Cookbooks, and it’s gooood. This is only the second time I’ve made them, but Ross talks about them constantly. With the addition of some homemade Mocha Icing (see, coffee again.) ( i’ll post this recipe soon.) slathered on top, I believe his exact words were something like “this is the best thing I’ve ever eaten. ever.” Something like that.

So without further ado, the “Triple Chocolate Espresso Cookie” recipe that even a coffee hater like me loves. (It doesn’t hurt to also be a huge fan of chocolate as well.)

Triple Chocolate Espresso Cookies

adapted from Heidi Swanson at 101 Cookbooks


2 1/2 cups whole-wheat pastry flour (not that hard to find if you know where to look. I buy mine in bulk at a local whole foods store, which is always an option, but sometimes you might be able to find it in the organic or specialty section of a nice grocery store)
2 tablespoons espresso powder (I bought a small jar of instant espresso that I use for tiramisu and it’s worked great here. Not sure if that’s cheating or not)
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder, not dutched (Hershey’s make some that’s pretty easy to find)
1 cup (2 sticks) organic unsalted butter, room temperature
2 cups fine-grained natural granulated sugar OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large organic eggs
3 teaspoons high-quality vanilla extract
3/4 cup cup organic semi-sweet chocolate chips
8 ounces chocolate covered espresso beans (I buy these by the pound at Mill Mountain Coffee Shop – so I’m thinking most local coffee places will have them – just don’t buy them at Starbucks – waay overpriced)
Preheat your oven to 375 degrees.
Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, espresso powder, and cacao powder. Set aside.
Assemble the wet ingredients: With a standing mixer or electric hand mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. To avoide flour explosions, stir a bit between each addition until the flour is just incorporated. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
Drop the cookies onto baking sheets: I just use a spoon and scoop out each dough ball. No need for making them perfect ciDon’t make them too big because a) they’re very rich and b) they’ll make more cookes!
Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don’t want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.
Big Batch: 2-3 dozen chunky, medium cookies