Saturday, January 2, 2010

Chocolate Espresso Cookies with Sea Salt

Here's a basic chocolate cookie recipe with a couple of twists. One, I added Starbucks VIA Italian Espresso Roast instant coffee to the mix for a mocha taste, and two, dusted with sea salt to get that "sweet/salty" taste which is so popular right now.

I must say, they came out quite well.  I admit I work for Starbucks, but I have to tell you I love using the VIA instant coffee in recipes. It's perfect. I'm trying to work up to a Tiramisu, ya know?  LOL.

 2 sticks butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 - 2 cups flour (check consistency before adding balance of flour)
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1 dollop of sour cream
2 tablespoons milk
2 envelopes Starbucks VIA Italian Roast instant coffee
Sea Salt for garnish and finishing

Combined softened butter with sugars in a bowl. Mix in cocoa powder. Add eggs, salt, baking powder, vanilla, sour cream and milk and stir well. Add 1 1/2 cups flour and mix. Add more flour only if dough is too thin. Mix in VIA instant coffee.

Chill dough for 20 minutes in refrigerator.  Using a scoop, add a rounded tablespoon of dough to cookie sheet lined with parchment paper about an inch apart.  Bake at 350 degrees for 12 minutes. Immediately sprinkle cookies with sea salt.  Let cool for 5 minutes and remove from cookie sheet to wire rack to cool.


1 comment:

Blair said...


I made these and they were awesome! The only thing I did different was substitute the VIA packets with instant espresso (2TBSP, I like them strong!). They turned out soft and chewy! I also burnt my first tray (12 minutes) so I tried putting the next round in for 10 minutes and that worked perfectly :)

Wonderful recipe, Neighbor!
(I realized your location after I made the cookies, bravo :) )