It really doesn’t feel like it’s Easter, but here we are. On top of quarantine, MN is due for our annual April snow storm. This year we’re expecting 5-8 inches.
How are you spending Easter this year?
Whether or not you’re celebrating this year, you should treat yourself, and these cookies are the perfect way to do that. They’re like grown up brownies (not that you’re EVER too old for a brownie). They’re perfectly balanced sweet, nutty, and just a little bitter from the espresso. Most of all they’re soft and fluffy. You can eat an entire tray of them in one sitting, so be careful… or don’t.
So how long do they stay soft? These cookies stay soft 3-4 days, as long as you keep them covered.
Can I freeze the dough? Short answer: Yes! Up to 1 month.
Long Answer: For this recipe, you’re going to want to shape the dough into balls BEFORE freezing long term. Here’s why; In order for the cookies to bake without running all over the place, you need to have the dough VERY cold. So if you plan to freeze your dough, put it in the freezer for 30-45 minutes so it’s firm, then use a cookie scoop to form it into balls, place them on a sheet tray, and freeze 4 hours or overnight. Then you can place the balls into a Tupperware container and freeze up to one month.
To bake, place the cookies on a sheet tray and let them sit at room temp for 10-15 minutes, then follow the usual baking directions.
Tips and Tricks
- Do not skip freezing the dough! This is a crucial step. If you don’t freeze the dough you’ll end up with a bunch of shapeless cookies stuck together with burnt edges. Freezing the dough hardens the butter and chocolate so when the cookies bake, it slowly melts and you get moist, fluffy, nicely shaped cookies. If the butter is already room temperature or melted when you bake the cookies it spreads out of control and burns.
- If you’re having a hard time scooping the frozen dough, you can heat some water up on the stove or in the microwave (it doesn’t need to be boiling, just hot) and dip your cookie scoop into the water and scoop your cookies. It will make your life so much easier.
- Work quickly once the dough is frozen. You’ll want to scoop as many cookies as you can as quickly as you can to keep the dough cold. Put it back in the freezer any time you’re not working with it.
|Prep: 45 Min||Bake: 10-12||Difficulty: Easy||Servings: 20 Cookies|
- 1 C Semi-Sweet Chocolate
- 1/2 C Chocolate Hazelnut Spread
- 1/2 C Unsalted Butter
- 1 1/2 tsp Instant Espresso Powder
- 3 Large Eggs
- 1 C Granulated Sugar
- 1/4 C Brown Sugar
- 1 Tbsp Vanilla
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 C All Purpose Flour
- 1/4 C Cocoa Powder
- 1/2 C Mini Chocolate Chips (optional)
- 1/2 C Hazelnuts, toasted and chopped (optional)
- In a small sauce pan, melt semi-sweet chocolate, chocolate hazelnut spread, and unsalted butter together. Add espresso powder. Set aside and let it cool.
- In a medium bowl with an electric mixer on medium speed, combine sugar, brown sugar and eggs until fluffy. About 5 minutes. Do not skimp on this step, it’s essential for getting the crinkle tops.
- Add vanilla and chocolate/butter mixture, combine on medium speed. 1-2 minutes.
- In a separate bowl, combine baking powder, salt, all purpose flour, and cocoa powder.
- Add dry ingredients to the wet and combine fully.
- If using, add in chocolate chips and hazelnuts.
- At this point the dough should be similar to brownie batter, but slightly thicker.
- Cover and freeze 30-45 minutes. You want the batter to be firm enough to scoop but not completely frozen.
- When ready, preheat oven to 350°F.
- Use a cookie scoop to make balls and place them 1 1/2-2 inches apart on a greased cookie sheet.
- Bake 10-12 minutes.
- Let them rest on the cookie tray 2-3 minutes then move to a wire rack to finish cooling.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!