Whole Wheat Chocolate Chip Espresso Cookies

Oh...where to begin?  Well first, I'd like to share that I really cannot stop using the pink sugar I made last week.  I know it might not be the most appropriate ingredient for chocolate chip cookies...but who's to argue with a little pink loving, especially with Valentine's Day tomorrow? 

Second, I would like to share that this recipe makes the most perfect hybrid of crisp and flat cookies.  The thin edges on these cookies are crispy and crunchy.  This occurs for many reasons, and I will not bore you with the science of why -- but in short, it has to do with the type of fat used (butter), the type of sugar used (granulated and brown) and the presence and ratio of chemical leaveners (baking soda and baking powder).  Now, back to the good stuff...

This cookie dough makes a shocking amount of cookies.  And please note: the cookies will spread.  So, do not crowd...under any circumstances.  Or else you'll be serving one very large cookie.  Just trust me on that.  

Ingredients for two dozen cookies inspired by Food52:

1 1/2C whole wheat flour

3/4 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt 

1 stick unsalted butter, room temperature

1/2C brown sugar, packed

1/2C granulated sugar

1 large egg

1 tsp vanilla extract

1/4C espresso (or strongly brewed coffee)

1/2C semi sweet chocolate chips

2 tbsp pink sugar (optional) 

Directions:

1. Preheat oven to 350 degrees

2. Sift all dry ingredients except the kosher salt

3. Cream butter and sugar together with a stand mixer or hand mixer

4. Add egg, vanilla, salt, espresso and beat to combine

5. Slowly add dry ingredients to the butter and sugar mixture, combine

6. With a spatula mix chocolate chips into batter 

7. Line a large baking sheet with a silicone baking mat or parchment paper 

8. Using a cookie scoop, place 9 cookies on baking sheet (3 rows of 3 cookies) being sure to leave enough room between each cookie

9. Cook for 8 minutes, remove from oven, sprinkle with pink sugar, rotate baking sheet and cook another 8 minutes

10. Repeat with remaining dough

sweets

scooped dough

pink sugar cookies

sugared and plain cookies

milk and cookies

a solo cookie

a mix of cookies

a plate of sweet 

If you do a lot (or any) baking, I'd suggest you invest in a silicone baking mat.  They make baking about a million times easier because there is virtually no cleanup, and no need to grease a cookie sheet. Win win!  

I'd love to hear what you think of these cookies.  Will you dust yours with pink sugar? Hope you enjoy...

xx,

Mrs. Wolf