soft double dark chocolate espresso cookies
Hello, quarantine. I believe I am winning this war against boredom and isolation. Losing it against carb and chocolate cravings. Woe is me.
Judging by my Instagram explorations, many people are productively passing their at-home days by learning the antiquated crafts of cooking and baking. While J and I have spread our arms to local businesses selling pizza kits, premade vegetarian chili, and running their limited espresso machines, I’ve lost my mind in a mixing bowl somewhere between sessions on the bike or (now!) in my running shoes. I’m proud of everyone who adheres to stay-at-home orders and, instead of slouching and whining, dusts off the whisks and searches old recipes for new tricks.
Cookies for energy. Not precisely a descriptor you’d pair with “cookie,” but these are sneakily healthful with minimal fat and a Greek yogurt base, and boast ingredients that won’t weigh you down but boost you up. Crinkly, lightly sweet, bursting with dark chocolate, and tinged with coffee. Need I say more? I will probably try them for a long cycling session this weekend as midride fuel. A restless midday birthed these little nuggets. They boast a cake-like texture, which I personally like in a cookie: reminds me of birthdays and celebrations and soft plush things. Hint: dip them in a cappuccino instead of plain milk. Amazing.
Ingredients
- 4 tbsp vegan butter, softened
- 1/2 cup Greek yogurt (I used nonfat)
- 3/4 cup brown sugar, packed
- 1 1/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp instant coffee or espresso
- 1/2 cup dark chocolate chips
- 2-3 tbsp milk of choice
Instructions
- Preheat oven to 375 degrees F and line two baking sheets with parchment, or spray well with an oil or butter spray.
- In a large bowl, cream butter, yogurt, and sugar together until creamy and combined. You can use a hand whisk or a mixer for this.
- In a separate bowl, mix flour, cocoa powder, baking soda, salt, and coffee with a spatula. In three batches, add dry ingredients to wet and mix until mostly combined. Fold in chocolate chips. Dough will likely not adhere right away – add milk one tablespoon at a time until dough comes together.
- With your hands, roll balls of dough about gold ball sized and place 1-2 inches apart on the baking sheets. The cookies won't spread overmuch so they can be fairly close. Bake for 9-12 minutes or until tops are slightly set (remember, you want them underbaked!) Remove from oven and let cool on the baking sheet. Serve warm, or store in a container in a cool area for 5-7 days. If they last that long. Godspeed.
