Nothing particularly special to report here. I picked these cookies because they would be easy to make on Saturday night since I was going to a wine festival on Sunday. I doubled the recipe and I halved the size of the cookies so they would be normal-size instead of 3" diameter like Ms Martha makes in her recipe. I ended up with about 60 cookies. They're very chocolatey and good. The espresso seemed to be noticeable only to the people who don't drink coffee. No one reported a caffeine buzz from it. I doubt I'd make them again though. I think I can do better.
Espresso Double-Chocolate Chunk Cookies
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup unsalted butter -- (1 1/2 sticks) softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg -- plus one large egg yolk
7 ounces bittersweet or semisweet chocolate -- coarsely chopped
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
4. Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.
Yield: 18 3-inch cookies, or 3 dozen normal-sized cookies