Could the name of this recipe be any longer? Really? If it’s too much for you, don’t say it. Just make them.
A while ago, as a gift, Heather received something that we have both coveted for a LONG time. This much coveted item is espresso powder. We’re food bloggers so, naturally, we’re foodies. Unfortunately, our town didn’t get the memo. Lots of times we see ingredients in recipes over and over and we just write them off because we know we can’t find specialized ingredients where we live. Or maybe we could if we went on a wild goose chase and spent lots of money. That would involve dragging our kids to random, usually cluttered, not kid-friendly stores and well… possibly lots of money, to find said items. Not cool. Instead, we get gifts and savor them.
Espresso powder is right up our alley because we love all things coffee and we love chocolate. If you aren’t in the know, espresso powder enhances the chocolate flavor in things. It doesn’t necessarily taste like coffee, just like a brilliant explosion of chocolatey deliciousness on your taste buds. How’d you like that imagery? Good, huh? Did it make you want to run to the kitchen (or possibly kingarthurflour.com to order espresso powder) to make these? If not, please excuse my mediocre writing skills and continue on into the kitchen anyway. You will be happy that you did.
If I still haven’t convinced you, let me take it one step further and say that the freezing potential on these bad boys is awesome. I froze them for a few weeks, forgot about them, and then rediscovered them in my freezer. That was definitely the best surprise of the day. And every night since then, after the kids go to bed, I get a glass of milk and eat a half frozen/half warmed cookie in bed. Apparently I haven’t yet mastered the art of microwaving things but I’m starting to actually like the cold/hot combo in my cookies and maybe I’ll even do it on purpose from now on. Go, make them. Eat them. Enjoy.
Salted Espresso Oatmeal Chocolate Chip Cookies
Makes about 18 large cookies
1 1/2 cups all-purpose flour
2 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
3 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips
Fleur de sel, for sprinkling (or coarse sea salt if your town is like us and there’s no Fleur de sel)
- Preheat oven to 350 degrees and line two baking sheets with parchment. Set aside.
- In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt.
- In a large bowl, beat the butter and sugars together until they’re light and fluffy. Add in eggs and mix until thoroughly combined.
- Pour dry ingredients into creamed mixture and stir just until mixed. Then add oats and chocolate chips and stir again until just mixed.
- Scoop out large spoonfuls (approximately 2 tablespoons) of dough onto cookie sheets, leaving a good amount of space between each. Bake for 22-25 minutes, or until cookies are just starting to be golden brown on the edges. Cool in pan for 2 minutes and then remove to wire rack. Eat these warm, they’re amazing!
Source: Brown Eyed Baker