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Recently, I gave up...well, let's just say a whole bunch of foods. Nothing like going without to make you appreciate even small indulgences.
So, I was majorly craving a sweet treat! And something about chocolate and coffee was needed- stat! Deep, dark, chocolatey goodness.
And, I didn't want just a hint of coffee. I even considered roasting some ground coffee and adding the toasted granules for more flavor. Instead, I opted for 2 packets of instant coffee mixed with 2 Tbsp. of warm water. This basically creates your own coffee extract. And...buy a decent brand- it matters!
These gluten free cookies also feature double chocolate- well, triple chocolate! I used melted chocolate chips and (dark) cocoa powder in the dough! But, why stop there?!? Then, there are even more chocolate chips stirred into the dough!
The dough should seem a little stickier then your typical cookie dough with wheat flour. Otherwise, the end result will be too dry! And, never use one type of flour. In the gluten free world, a blend of flours works best.
Espresso powder is more concentrated and often used for baking. It also has a stronger flavor and is darker & smoother than instant coffee. It’s also more difficult to find- so I opted for using instant coffee (I chose a Starbucks variety) to make my own coffee extract. In general, instant coffee is mixed with hot water in order to make coffee.
For a soft and chewy, rich-chocolate treat- these gluten free chocolate espresso cookies will quickly became your new favorite! Get that glass of milk ready!
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