I recently made the purchase (an investment, really) of a digital SLR camera. I made a special trip home the weekend of Rosh Hashanah (we get all Jewish holidays off here at UB) to pick up my camera, close an old savings account, and pick up new glasses. The weekend was filled with shopping for more professional clothes for school, catching up with my best friend, and lots of family time. I barely had a moment to figure out my new camera, other than a few shots of my cat at home, which didn't quite work out with me trying to figure out settings as she tried to crawl onto my lap, rendering it all completely pointless with her too close to me to aim the camera at her without knocking her in the face.
When I got back to Buffalo, I took a few pictures of our kitties (which are now peppering the About section of this blog), but with all of the studying I had to do, I didn't have much time to really play around. After finishing up with class at 11 on Friday and getting some much needed Doctor Who time in before having to study more, I got a craving for chocolate chip cookies. I whipped some up, of course, and then got to play around a little bit with my camera. I've decided that getting this camera is one of the best decisions I've ever made. It could definitely be dangerous, though, as a distraction..
These chocolate chip cookies are just how I like them - crisp around the edges, chewy in the center, with a lovely buttery taste. Espresso powder is added for a bit of depth, but you can't really place it if you don't know it's there (Alex didn't realize, and he loves all things coffee related in desserts).
I used a bit of almond flour in these in conjunction with white whole wheat flour, for some extra protein and healthy fats while still keeping the chocolate chip cookie flavor and textures I wanted. When I have more time to experiment, I'm going to attempt a totally gluten free version that still has all of the flavors and textures I want.
I use these great big Ghirardelli dark chocolate chips that I buy in bulk whenever I go home, and it's honestly a little too much to have these great big chocolate chips studding the cookies. Alex and I can never quite handle the intensity of the chocolate. I find that it masks the overall cookie flavor, so I just throw the measured amount of chocolate chips into the food processor until they're in smaller pieces, which results in a lovely speckled chocolate chip cookie. With the perfect chocolate to cookie ratio.
These cookies are perfect with a glass of milk or a cup of tea (which is how I enjoyed them). I actually put these ones into an old cookie tin I have that I used to store my flour in. I'm way excited about having an actual "cookie jar." My flour now has its home in a huge Ball mason decorative jar that I found at Target - the opening is a little too small for how messy I am with flour, so I may have to switch back. I'd say I'm pretty okay with using a huge mason jar as a cookie jar, though.
Espresso Chocolate Chip Cookies
adapted from Tracey's Culinary Adventures
makes roughly 2 dozen cookies
1/2 cup butter, softened
20 packets Truvia (or 3/4 cup sugar)
1/4 cup coconut sugar (or brown sugar)
2 t vanilla
1 cup white whole wheat flour
3/4 cup almond flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 t instant espresso
1 1/2 cups dark chocolate chips, chopped in food processor
In a medium bowl, stir together the flour, almond flour, baking powder, baking soda, instant espresso, and salt. Set aside.
In the bowl of a stand mixer, cream together the Truvia, butter, and coconut sugar, until light and fluffy. Beat in the egg and vanilla until well combined. Stir in the flour mixture, until just incorporated. Gently fold in the chocolate chips.
Refrigerate the dough, tightly wrapped, for at least 20 minutes, up to a few hours (or overnight).
Remove the dough from the fridge, and scoop into 1-2 T balls (roughly weighing about 1 oz.). Place dough balls onto a parchment or silicone lined baking sheet about two inches apart, and press each dough ball gently into a 2 inch circle (they don't spread much).
Bake for about 14-15 minutes at 300ºF, until just golden around the edges*. Allow to cool slightly on the sheet, and then remove to a wire rack to cool. Store in an airtight container. These may be frozen, tightly wrapped, for up to 2 months.
*They may appear under baked when you first remove them from the oven - they will set as they cool and become just right.