Merry Christmas Eve! We are on day ELEVEN of 12 days of Christmas! SO crazy that is almost Christmas! Does anybody else get as excited as I do thinking about other people opening the gifts that you got for them? I swear I’m more excited for Oliver and Christian than I am myself. Like, Oliver doesn’t even understand the concept of opening gifts. I’m probably just an insane person.
Every Christmas Eve my brother and I, and our significant others, travel down to my mom’s house and have a private little Christmas without the whole entire family there. We somehow made it a tradition to go out for Asian food every Christmas Eve and I’m not mad about it. I don’t know how this even started but what I do know is we all end up eating entirely too much and become wastes of space for a good hour.
So this year, before opening our stockings and gifts, I’ve made even more food for us to indulge in. But this time, it might just help get us into action. Not only a little sugar rush, but an espresso kick too. Yep, you guess it.
Chocolate Espresso Cookies.
YUM.
Soft, Chewy, Chocolatey? AND has espresso in them!? Yes, please. Where do I sign up?
This recipe come from an hour long Pinterest sesh’ searching all things chocolate. And honestly ya’ll, I didn’t change too much.
Try these out and tell me what you think 😊
Recipe adapted from bakersbrigade.com
3/4 cup butter, melted and slightly cooled
1/2 cup cocoa powder
1 cup sugar + 1/4 cup for rolling
2 Tbsp molasses
1 egg
1 1/2 teaspoon vanilla
1 1/2 packets Starbucks Via or 2 teaspoon espresso powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1. Sift together flour, baking soda, and salt. Set aside.
2. In a large bowl, stir the cocoa and molasses into the warm butter. Add 1 cup sugar, egg, vanilla extract and Via (or espresso powder). Mix until full combined.
3. Stir dry ingredients into the wet. Cover bowl with plastic wrap and chill for 1 hour.
4. When ready, preheat oven to 350 degrees and line baking sheets with parchment. Scoop dough, about 1 1/2 Tbsp in size, and roll into balls. Roll each dough ball in the remaining 1/2 cup sugar and flatten tops just slightly. Bake, one sheet pan at a time, for 10 -12 minutes or until the begin to form cracks and centers are starting to set. DO NOT OVER BAKE.
5.Transfer to wire rack to cool completely.
