oh fudge!

(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!

espresso fudge crinkle cookies
from love and olive oil

3 ounces unsweetened chocolate, chopped
1 bag (12 oz) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 teaspoons instant espresso powder (or about 1 Starbucks via Italian roast or other bold flavor)
3/4 cup all-purpose flour
1/3 teaspoon baking powder
¼ teaspoon salt
1 cup walnuts (optional)
  • Preheat oven to 350°F and grease two large heavy baking sheets (or boy will they STICK).
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat.
  • In a bowl with an electric mixer beat eggs, sugar, and espresso on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
  • Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8-9 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

One thought on “oh fudge!”

  1. These look very smiliar to the brownie cookies Mom made a lot when I was little! We used to bring in plates for out teachers in elementary school. =) Your recipe is more homemade and upscale, and I am sure they taste different, but they really look the same!

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