Miss Awesome and P-with-an-E served these to us with tea after one of those long Sunday lunches that you don’t think about leaving until it’s nearly dark and you have to figure out how you’re going to eat dinner.
Yes, I know, we’ve done the whole espresso deal with our espresso brownies, but who says you can’t make a cookie out of everything? I had to modify the recipe a bit as it involved using a pre-mixed chocolate chip cookie dough as a base, but I think the result is quite good. And I will pass on Miss Awesome’s warning: DO NOT EAT AT BEDTIME!
Preheat your oven to 375°F and cover a baking sheet with parchment paper.
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
3 tablespoons instant espresso powder
1 tablespoon ground coffee
What I like about mixing dark powders with light powders is that I can easily see how well I’ve mixed the coffee in, so the logic is that if the coffee is well blended then so is the stuff I can’t see, like the baking soda. Of course, if you shoot it in macro, you can see EVERYTHING.
1/2 cup butter, softened (That divot is because I stuck my finger in it to check if it was soft. It was.)
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup Kahlua