Chocolate Espresso Cookies

Last night I was in the mood for chocolate.  This doesn’t happen too often so I decided I better give into my craving.  I then had to decide what I was going to make…brownies…cookies…muffins?  I decided on cookies since I can usually have a cookie and the craving will be satisfied.  I also know that my husband is the cookie monster in my house so one is usually all that I can get before he eats the rest.   I decided on Chocolate Espresso Cookies because for the past two months I have given up coffee and in a way I was craving that wonderful taste.   I added a little more espresso powder in my cookies but below I placed the amount I would recommend.  If you aren’t into the flavor of espresso you can leave it out also.  These cookies are delicious and so much for that one cookie I mentioned earlier…I couldn’t have just one!  As always, I tried to incorporate whole grains into the recipe.  I did so here with whole wheat pastry flour.  You can also use regular whole wheat flour in place of the pastry flour if you so desire.  I find the whole wheat pastry flour gives you a tender cookie.  I love dark chocolate so I also used it in cookie recipe but please feel free to use the chocolate you prefer.  Enjoy!!

Chocolate Espresso Cookies

• ¼ cup (1/2 stick) unsalted butter, softened
• ½ cup firmly packed dark brown sugar
• 3 Tbsp Agave Nectar (if you don’t have you can use ¼ cup regular sugar)
• ¼ cup canola oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ½ cup whole wheat pastry flour or whole wheat flour
• ¼ cup unsweetened natural cocoa powder
• ½ tsp espresso powder
• 1/8 tsp salt
• 2 ounces good-quality dark chocolate (60 – 70% solids), coarsely chopped
• 2/3 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees.  Line a large cookie sheet with parchment paper

In a large bowl, mash together the butter, brown sugar and agave nectar with a fork.  Mix in oil, egg and vanilla until well combined.

In a medium bowl, mix together flours, cocoa powder, espresso powder and salt.

Add dry ingredients to the wet and mix until combine.  Stir in chopped chocolate and nuts (if using).

Using a tablespoon, scoop the batter onto cookie sheet.  Bake until the cookies are just set, about 12 minutes.  Place cookie sheet on a rack to cool.  Store the cookies in an airtight container at room temperature.  They should keep for about 4 days.  You can also place in freezer.