Foodie Friday: Salted Espresso Oatmeal Chocolate Chip Cookies

August 31, 2012 By 59 Comments

 

I haven’t posted a recipe in a while.

Not because I haven’t been cooking, baking or God forbid, EATING.

I just hadn’t made anything different.

One weekend however, while on a food blog browsing spree (what, you don’t do that??), I stumbled on this recipe for Salted Espresso Oatmeal Chocolate Chip Cookies. The best six words in one sentence ever.

Also? One of the best cookies I’ve ever eaten!

BUT, we couldn’t really taste the espresso. Methinks it’s just my choice of espresso powder (confession: I didn’t have any so I resorted to instant coffee powder, eek!), so do use a good instant espresso powder.

We finished this batch of cookies in less than 48 hours. It was addictive. You’ve been warned!

Salted Espresso Oatmeal Chocolate Chip Cookies

Yield: 18 cookies

Ingredients

1½ cups all-purpose flour
2 teaspoons instant espresso powder
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chips
Fleur de sel, for sprinkling

Method

1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.

2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.

3. Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.

4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.

5. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.

6. Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.

7. EAT THEM FOR BREAKFAST.

What’s your favorite cookie ever?

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Filed Under: Baking, Cookies, Recipes Tagged With:

Tasty Thursday: Chocolate Sea Salt Cookies

January 5, 2012 By

I will never be a food blogger. My food never turns out the way it looks in the recipe book or someone’s blog (usually a food blogger). When I’m terribly unlucky, baking disasters happen.

This looks like a disaster.

However, I am happy to announce that this was DELICIOUS. It was chewy, chocolaty, salty and makes me want to go bake another batch right now. Although mine looks nothing like the original recipe which I found on The Novice Chef (ohmygod I love her site) – mine doesn’t look as evenly shaped or flat as her cookies (they’re perfect) and I did not put ice cream in my cookies. But you totally should. Both bake it and stick some ice-cream in them to make a cookie sandwich.

Go. Make. This. Now.

Ingredients

1/2 stick unsalted butter

4 ounces 70% chocolate, chopped

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla essence

3/4 cup granulated sugar

1 large egg

1/2 teaspoon instant espresso powder

Large-flake sea salt for topping

Method

Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper, set aside.

In a microwave-safe bowl, combine the chocolate and butter. Microwave in 20 second increments until chocolate and butter are melted, and stir to combine.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture.

Roll 2 (heaping) tablespoons worth of dough between hands to create dough balls that are 2 1/2 inches in diameter. Place cookie dough balls two inches apart on baking sheet. Sprinkle tops of cookies with large-flake sea salt.

Bake cookies for 13-15 minutes, or until tops are crackled and cookies have spread out a bit. Allow to cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely.

You can thank me later. After you wipe those crumbs off.

 

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Filed Under: Baking, Chocolate, Cookies, Recipes, Tasty Thursday

Tasty Thursday: Lemony Cookies

December 15, 2011 By

Last week, I confessed a huge blunder in the kitchen when the coffee cookies I attempted turned out to look more like dog poo.

I redeemed myself with these delicious lemony cookies, also known as Angel Whispers (my husband cannot stop eating them!).

And the angels did sing when I bit into the buttery goodness.

The original recipe for Angel Whispers actually makes cookie sandwiches. The delicious lemon filling gets sandwiched between two cookies and voila, an angel of a cookie.

I did make the filling, but did not make the actual cookie sandwich. In order for the cookies to not get soggy, I decided to keep the filling in the fridge, and slather it on the cookies as and when I want to eat them.

I’m sharing the recipe in its entirety so you should go right ahead and make a sandwich out of them cookies and filling!

Ingredients

For the cookies (makes 4 dozen individual cookies, 2 dozen cookie sandwiches)

1 cup (225 g) butter, softened
1/2 cup (60 g) confectioners’ (icing) sugar
2 cups (250 g) all-purpose flour, sifted
Lemon zest from 1 lemon
½ teaspoon salt

For the filling

1 egg, beaten
0.6 cup or 3/5 cup (135 g) white sugar
Lemon zest from 1 lemon
3 tablespoons lemon juice
70 oz or 1 1/2 tablespoons (20 g) butter, softened

Directions

In a medium bowl, cream together butter and confectioners’ (icing) sugar until light and creamy.

Stir in the lemon zest, flour and salt. Cover bowl, and chill for about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown.

Remove from baking sheets to cool on racks.

To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler (or in a bowl, half submerged in a pan of simmering water) . Stir continuously until it thickens. Leave to cool.

Sandwich cookies with 1 teaspoon of filling.

Enjoy!!

I created a fun poll for guessing whether Scrumplet will be a boy or a girl! Results to be revealed on Monday – come play now on my Facebook page! (you have to ‘like’ the page first though hehe)

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Filed Under: Baking, Cookies, Recipes