Decadent Double Chocolate Chip + Espresso Cookies

Decadent Double Chocolate Chip + Espresso Cookies
Kelley Gondring

Preheat oven 350º

In a small bowl, melt:
1 1/2 cups semi-sweet chocolate chips

To an electric mixing bowl, add:
8 tablespoons butter, softened
1 cup + 2 tablespoons sugar
3 large eggs
1 tablespoon + 1 1/2 teaspoons finely ground coffee [I used decaf hazelnut]
1 tablespoon sour cherry juice*
Cream together on high about 2 minutes. Mix in melted chocolate.

Add:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix until evenly combined.

Add:
1 1/2 cups white chocolate chips
1/2 cup packed sour cherries, pitted, drained and coarsely chopped*

*I used sour cherries because I had them on-hand in my freezer. If sour cherries aren't available, substitute dried cherries and leave out the cherry juice all together.

Let the dough sit for at least five minutes, which will allow it to firm up (aka: the melted chocolate will continue to cool and harden).

Place spoonfuls of the dough on cookie sheets lined with parchment paper. Don't place cookies too close together, as they cookies will spread when warmed. Bake 10-12 minutes or until the centers of the cookies are set. Let cool for several minutes before transferring to wire cooling rack(s).

Eat up!