Salted Chocolate Espresso Cookies

20150314_095044-001These 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
3 eggs
2 teaspoon vanilla
1/4 teaspoon sea salt
Flaky salt, like Maldon

Oven 350
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.
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Fresh Ginger and Molasses Cookies + Dark Chocolate Chunks

These are my favorite winter cookies. Fresh ground clove, chopped fresh ginger and chocolate chunks make them especially delicious. I love filling my house with the smell of spices, it would only be better if instead of sunshine everyday, snow was piling on my doorstep, or at least in the mountains. But, at least these cookies offer some suggestion that it’s February even though it feels like early fall. I haven’t made any other type of cookie in months, I’ve just made these in different forms with various spices. I freeze them and have a sweet, spicy, rich treat when I get home after a long day.

Fresh Ginger and Molasses Cookies

2 ½ cups whole wheat flour
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
¾ cup butter
1 cup coconut palm sugar
1 egg
1 tbsp water
2 tsp milk
¼ cup molasses
2 tsp minced fresh ginger
2-3 oz. chopped dark chocolate (I use Green & Black)

Method:

 Oven 350. Mix the flour with the baking soda, salt and spices. Melt the butter, mix it with the sugar until slightly fluffy. Mix in the egg, water, milk, molasses, chocolate chunks and chopped ginger. Slowly combine the wet and dry ingredients. Roll into small balls and cook for around 10 minutes. They cook quite quickly and are chewy and soft when they’re finished.