Chocolate + Espresso = yum!

Here are a few things I have been missing while home....

• Being able to take off in my car whenever I choose
• Browsing around at my favorite stores,even going grocery shopping!
• Working out
• Cooking + Baking

Once this has passed I would love to try this recipe from Giada De Laurentiis (my fave!):


Double Chocolate and Espresso Cookies    
(Chocolate and Espresso..the best combination!)

Ingredients

• 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate-covered espresso beans           yum!
• 1 cup flour
• 2 tablespoons unsweetened cocoa powder                  
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

If anyone happens to try these, please let me know how they turn out!