BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

ESPRESSO CHOCOLATE CHIP COOKIES

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Bob and Lenore made this recipe up for Katie, Bob’s god-daughter when she was a young woman who seemed to need the extra espresso boost in those days. Seems there are others who also enjoy the boost from these cookies. Do try getting a good chill or even freezing them before baking to keep them from spreading too quickly in the oven.

Ingredients:

  • 1 pound butter

  • 1 ½ cups sugar
  • 1 ½ cups brown sugar
  • 2 teaspoon vanilla extract
  • 4 eggs
  • 4 ½  cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon salt
  • 3 Tablespoon espresso powder
  • 1 ½ teaspoon cinnamon
  • 12 ounce chocolate chips  Bittersweet
  • 12 ounce chocolate covered espresso beans

Method:

Beat butter and sugars; add vanilla, espresso and blend in; slowly blend in eggs. Combine flour, baking  soda, baking powder, cinnamon, and salt; add slowly into butter mixture; mix to combine; fold in chips and espresso beans.
Scale out with a scoop (we use #8) or weigh out to 4 ounces and freeze dough individually. When frozen, place in sealed plastic bag in freezer until needed. Keep frozen well sealed 1-2 months. Take out only what you need.

To bake: Over sized: Bake 300°F 6 to a pan convection;  Set oven to 325°F if  conventional. Don’t thaw dough.
Regular size: Bake 12 (1/4 ths the large over sized cookie) to a pan at 300°F convection. Also bake frozen.






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