Hi there! Thanks for visiting my new website! I wanted to create a spot not only to display my professional work, but a place where I can share my love of food. For those of you who have followed me from my blogging days with LEFT SIDE OF THE TABLE, thank you. It's been a fun journey. I'm excited to have the freedom to create once again in a new little space online.
It's no surprise that I adore baking. I frequently get asked for my favorite recipes and always love passing them along. After all, not all baked goods are created equal. I'm quite picky with which recipes I use. Dessert should be something special. I only want to make desserts that people can't put down. The kind that keeps you coming back from more. Otherwise what's the point?!
Today, i'm going to share a special cookie featured on my portfolio page. Peanut butter espresso chocolate chunk cookies. I have a slew of go-to chocolate chip cookie recipes. This one is definitely not your average chocolate chip cookie folks. But, it's a goodie.
This cookie has special components to it that make it oh so great. First off, there's peanut butter. I can never seem to get enough of it...and i know i'm not the only one here. It goes without saying - peanut butter was made for chocolate. Or is it the other way around?? Next, espresso. Espresso in baked goods, especially chocolate, helps enhance the chocolate flavor. You aren't necessarily going for an espresso flavor here, but rather that extra boost to make chocolate more delectable. Third, this cookie has chocolate chunks, not chips. I have become fond of chunks instead of chips. I love how the chunks of chocolate, offer a variety of different size pieces. It not only creates a prettier final cookie, but you seem to get more shards of chocolate spread throughout each bite. How could one not love that?! Plus, a chocolate chip normally has a waxy coating on the outside of it to help keep it's shape...unnecessary. Lastly the base of this cookie recipe comes from one of my favorite cookbooks, Midwestern Table. Because, ya know... I'm a Midwestern girl.
I like to make a batch and keep them in the freezer and bake them off as I wish!
Here's the recipe! ENJOY!
Peanut Butter Espresso Chocolate Chunk Cookies
Adapted from Midwestern Table - Chocolate Chip Cookies
2 1/3 C all-purpose flour
1 tsp baking soda
1 1/2 tsp kosher salt
3/4 C unsalted butter, softened
1 C granulated sugar
1 C dark brown sugar
1/2 C peanut butter
2 tsp vanilla extract
1 tsp espresso powder
12 oz bittersweet chocolate, rough chopped
flaky sea salt
In a medium bowl, add flour, baking soda and salt. Whisk until combined. Set aside.
In the bowl of a stand mixer using the paddle beat the butter and both sugars until light and fluffy. About 3 minutes. Add the peanut butter and mix to combine. Add eggs one at a time until combined. Next add vanilla and espresso and mix until combined. Add flour mixture and mix just until combined. Add chocolate chunks. Scoop dough making making ping pong sized balls. Place in fridge for at least 12 hours.
When ready to bake, preheat oven to 375F.
On a parchment lined baking sheet, place cookie dough balls spaced at least 2 inches apart. Bake for approximately 8-9 minutes or just until lightly browned. Don't overcook. Immediately sprinkle lightly with flaky sea salt on the top of each cookie. Cool for 10 minutes on tray, and remove to cooling rack.
**Cookie dough can be stored in fridge for up to 1 week and in freezer for up to 2 months.**