Emmer Espresso Chip Cookies
Sometimes a girl just needs a cookie. Last night, I was dying to sink my teeth into a crispy-edged, gooey-centered, freshly-baked cookie. And I didn’t have one. Though I usually succumb to my baking whims, I just couldn’t justify the late-night calorie bomb. So I settled for eating an applesauce with some granola on top, with every bite wishing there were warm, melting chocolate chips involved.
Needless to say that by this afternoon my cookie craving was in full force and, quite frankly, I could find no good reason NOT to bake up a batch. I still had half a bag of emmer flour leftover from last month’s Fresh From the Oven challenge so I decided to put it to use. Emmer has a wonderfully rich, nutty flavor that I thought would be a great compliment to a buttery, chocolaty cookie. Damn was I right! Add in some espresso powder and you end up with a deeply flavorful cookie with an extraordinary texture.
If you’re a fan of chocolate-covered espresso beans, you will absolutely adore these cookies. The emmer flour has a fabulous toothsome texture that reminds me of crunching through a coffee bean, in a good way! These Espresso Chip Cookies are a real treat.
For the chocolate in these cookies, I used Guittard bittersweet wafers. I love these because they’re a much larger than a chocolate chip, melt beautifully, and explode in your mouth when you bite into them. You can find some at Sur la Table and some grocery stores, but chocolate chips are a fine substitute as well, or just chop up a bar of dark chocolate.
As for the emmer flour, mine is from Bluebird Grain Farms, but if you can’t track it down feel free to substitute with spelt, whole wheat, or all-purpose flour, just realize it will change the texture and flavor a bit. I know these cookies will be delicious no matter what!
Emmer Espresso Chip Cookies
© Copyright 2011 Carly Sullivan, Tart to Heart
Yield: 2 dozen cookies
- 6 oz (1 1/2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 2 1/4 cups emmer flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp instant espresso powder
- 6 oz (about 1 cup) bittersweet chocolate wafers (or chips)
- Cream together the butter and sugar on high speed until light, fluffy and pale in color. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition until very smooth. Add the vanilla and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, salt and espresso powder. While mixing on low speed, gradually add the dry ingredients to the wet ingredients until combined. Do not over mix. Fold in the chocolate to distribute throughout the batter.
- Line 2-3 baking sheets with parchment paper. Scoop the batter onto the sheets, leaving at least an inch between each cookie. Refrigerate the trays for at least one hour, until the dough is cold and firm.
- Preheat your oven to 375 degrees F and position a rack in the center of the oven. Bake the cookies one tray at a time for 10-12 minutes, rotating the pan 180 degrees halfway through. Repeat with remaining dough.
- Cool 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Or devour one of the hot, gooey cookies as soon as you can handle it without burning yourself! Enjoy!