These cookies are super thin and crispy and have a nice little kick from the espresso. We had a few in the early afternoon and they are a much more mild option than a cup of coffee for a little extra boost. They are mostly chocolatey, buttery and a little salty, and store well in the freezer. Serve with vanilla ice cream or make ice cream sandwiches with them for a special dessert.
Salted Chocolate Espresso Cookies
8 oz. semisweet chocolate
6 tablespoons butter
2 teaspoons espresso
1/3 cup coconut palm sugar
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoon vanilla
1/4 teaspoon sea salt
Flaky salt, like Maldon
1. Melt the chocolate, butter and espresso over a double broiler.
2. Mix the flour, baking powder and salt in a small bowl.
3. In another bowl, beat the eggs with the sugar and vanilla.
4. Add the chocolate espresso mix into the egg mixture and combine thoroughly, then add the flour mix until just combined.
5. Refrigerate the mix for a few hours or overnight.
6. Line baking sheets with parchment paper and scoop spoonfuls of the cookie mix onto the paper, bake for about 10 minutes, or until flattened. Sprinkle with Maldon and allow to cool. Use a spatula to get the cookies off the parchment paper. Serve warm, or store in the freezer.