(Pardon my “A Christmas Story” reference)
At 22 years of age, I am going to be completely honest with you. The last coffee-type dessert I made lead to my realization that the word is ‘eSpresso’ and not ‘eXpresso’. I still can’t believe it. And every time I say the word I bounce back and forth in my prenunciation of an ‘x’ or ‘s’ sound—not that anyone is analyzing my every word. So needless to say, all of this was on my mind when I caught sight of these cookies. But the picture alone convinced me—these cute little crinkly things are irresistible. And their texture—that classic brownie flake on the outside, and an incredibly moist, fudgy center. I think the key is that these aren’t typical chocolate cookies made with cocoa powder—they have a syrup of melted semi sweet and unsweet chocolate that, with a touch of coffee, made for a cookie much more grand and indulgent than the typical cookie. They went over great at work—lots of people claiming they were the best cookies I’ve made (granted, I am a cupcake girl myself so the competition probably wasn’t fierce). Let’s just say a glass of milk may be handy to have around—enjoy!