Espresso Chocolate Chunk Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 50 cookies
 
Ingredients
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 350g bittersweet chocolate (70% cacao), chopped, about 2.5 cups
  • ½ cup, unsalted butter, cut into small chunks
  • 2 tbsp very finely ground coffee
  • 1 cup coconut sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup chocolate chunks
  • ⅔­ cup unsweetened shredded coconut
  • ⅔ cup pecans
  • ⅔­ cup dried cherries, chopped
  • ½ cup chocolate-covered espresso beans
Instructions
  1. First toast the pecans: spread whole pecans on a parchment lined baking sheet in a single layer. Toast until nutty and golden, approximately 5 minutes. Watch them closely! Remove from oven and set aside to cool. Once cool, chop finely.
  2. Melt the Chocolate: in the top of a double boiler, melt chocolate with butter and coffee. Scrape into a large bowl.
  3. Whisk in sugar then eggs, 1 at a time until blended, then vanilla.
  4. In a small bowl, whisk flour with baking powder and salt. Stir the flour mixture into the chocolate mixture.
  5. Next stir in the chocolate chunks, coconut, pecans, dried cherries and chocolate-covered espresso beans.
  6. The dough will be fairly runny, refrigerate to let dough firm up slightly, about 1 hour.
  7. Meanwhile, preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  8. Drop dough by the tablespoon (my favourite method is to use a cookie scoop as pictured above) baking sheet about 2.5 cm (1 inch) apart. Flatten slightly with your hand.
  9. Bake until just set on top, about 14 minutes.
  10. Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack then cool completely.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/espresso-chocolate-chunk-cookies/