Skip Nav

Chocolate By Brand Challenge



So on Friday I decided to enter a recipe in a food blogger's challenge entitled Sugar High Friday #27: Chocolate By Brand. Today was the deadline for submissions and the rules of the competition state that I can make any chocolate recipe as long as I list which brand of chocolate I use. Now I'm from San Francisco, so I had to represent my hometown by choosing Ghirardelli chocolate. To share my adventure with everyone in the office, and get lots of opinions, I made a cookie recipe. A very chocolatey cookie flavored with espresso and filled with chocolate chunks (a glass of milk is a must with these cookies!). For the recipe and a look at the process that I took to make the cookies,


These cookies came out awesome. I added 8 oz of chocolate instead of 7 (because the bars come in 4 oz each and you can never have too much chocolate!) and made the cookies smaller than 2 oz. I prefer small cookies to large ones because I can never eat all of a monster cookie and everything is better in bite size pieces. I baked the cookies for 18 minutes instead of 20 and the end result was a cookie with a crispy outside and a delicious chewy inside. The espresso was subtle-hardly noticeable-and the chocolate smell intense and fragrant. The girls at work enjoyed them as did my parents at home. I recommend this recipe and will add it to my repertoire of cookie recipes.



Espresso Double-Chocolate Chunk Cookies
From Martha Stewart

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped

  1. Preheat oven to 325°. Line 2 baking sheets with parchment paper; set aside.

  2. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside.

  3. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.

  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes.

  5. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula.

  6. At low speed, add flour mixture in small batches, mixing until just combined.

  7. Remove bowl from mixer, and stir in chocolate chunks.

  8. Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets.

  9. Bake until cookies are set, about 20 minutes.
  10. Remove from oven; let cool completely before removing cookies.


Makes eighteen 3-inch cookies.

Click on an image below for a larger view of the photo!

DSC03374.JPG

DSC03376.JPG

DSC03377.JPG

DSC03378.JPG

DSC03379.JPG

DSC03380.JPG

DSC03382.JPG

DSC03384.JPG

DSC03385.JPG

DSC03386.JPG

DSC03389.JPG

DSC03390.JPG

DSC03391.JPG

DSC03392.JPG

DSC03393.JPG

DSC03394.JPG

DSC03395.JPG

DSC03396.JPG

DSC03397.JPG

DSC03398.JPG

DSC03399.JPG

DSC03401.JPG

DSC03402.JPG

DSC03404.JPG
Latest Food