Where did February go? What did I do? Apparently, I made coffee cake—that was a good idea. I joyfully stomped around in the giant puddles brought about by enormous mounds of snow melting in near-60° weather. I slipped and fell on my butt in front of the fire department the following day, when the melted snow turned to sheets of ice on a 12° morning. Not cool, Nature. Not cool. (And can you believe that not one strapping young fireman came running out to save me? Come on!) And what else? Oh, that’s right—I WORKED. Like crazy. For those who don’t know, here’s a quick insight into my job: I work from home doing book composition for a NY-based company. And even though I know this is the time of year when things begin to get hectic, it always seems to take me by surprise. On the plus side, my mild case of insanity has done wonders for my metabolism. I’ve been seriously over-using my stress-combating technique of stuffing cheese and crackers into my face while intermittently growling at my computer, and yet I’m losing weight. How? Who cares! Bring me more cheese!
Okay, enough about non-cookie-related topics. Oh wait, I’m sorry, just one more thing that happened in February. My very sweet boyfriend gave me a half dozen of these delicious and adorable chocolate-covered long-stem strawberries for Valentine’s Day.
Alright, now I’m done. On to the cookies that inspired a redesign of my blog (which was definitely overdue). I’ve had this Brown Eyed Baker recipe bookmarked for over a year now. On the day I finally decided to make it, I did so because I was craving brownies, but in a smaller, less dense form. Brownies I could eat two or three of without feeling like a big piggy. With a nice espresso kick too. And these things totally hit the spot. (I made them a little bit smaller than the ones on BEB, because I really wanted to be able to eat several of them in one sitting!)
Chocolate Espresso Cookies
(adapted from Brown Eyed Baker)
yield: around 3 dozen cookies
- 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped
- 4 tablespoons of butter, softened
- 4 eggs
- 1⅓ cups of granulated sugar
- 1 teaspoon vanilla extract
- ½ cup of all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon espresso
- 1 cup semisweet or bittersweet chocolate chips
Preheat over to 350°. Line two baking sheets with parchment paper.
Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.
Sift together flour, baking powder, and espresso. Beat chocolate and butter into the egg mixture until well combined. Gradually beat in flour, baking powder, and espresso until a smooth batter forms. Stir in chocolate chips.
(Note: Your batter should be rather runny [like brownie batter]. If you’d like to firm it up a little, just stick it in the fridge for half an hour or so.)
Drop tablespoons of batter on to your parchment paper–lined cookie sheet. Give them a little space, because they will spread out a bit. Bake for 8–10 minutes, or until they’re firm on the outside.