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Chocolate Espresso Chew

21 Days of Favorite Family Recipes | Day 18 – Chocolate Espresso Chew

Chocolate-Espresso-Chews

My favorite recipes combine flavors, textures . . . and memories.

I met this chewy, fudgy chocolate cookie with espresso and walnuts at the Firehook Bakery and Coffee House on Pennsylvania Avenue, just steps from the United States Capitol in Washington, DC. My family visited the nation’s capital with Sofia, an exchange student from Ecuador who lived with us for five months last year, along with two other families and two more exchange students.

Confession: I was not excited about driving halfway across the country with all these strangers. (Don’t judge!) But the Chocolate Espresso Chew was only one of many fantastic memories I brought home from that trip. I’m thankful for the glimpse of America I saw through their eyes, and friendships that lasted longer than the journey.

Any recipe that calls for 3 cups of chocolate and a quarter cup of flour is going to be rich! So rich, in fact, I can’t even eat them with milk—I prefer tart lemonade to balance the chocolaty intensity. Handle this cookie with care: at nearly 200 calories a pop, you can inhale a days’ worth of delicious calories before you know it. Thank you to the Washington Post for whittling down the original recipe—which yielded 59.4 pounds of dough!—into something more manageable for our noncommercial kitchens.

Combine in a small bowl and set aside:

  • ¼ cup flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Melt in a heavy saucepan over low heat, stirring until smooth:

  • 2 cups semisweet chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 4 ounces (1 stick) unsalted butter

Blend in a mixer at high speed until thick ribbons form and mixture doubles in volume:

  • 4 large eggs at room temperature
  • 1 cup sugar
  • 1 tablespoon finely ground dark-roast coffee beans
  • 2 teaspoons vanilla extract

Stir the melted chocolate into the egg mixture by hand until thoroughly combined, then stir in the dry ingredients, then stir in:

  • 1 cup walnuts, toasted then coarsely chopped
  • 1 cup semisweet chocolate chips

Cover and refrigerate dough for 1 hour or until firm. Using an ice cream scoop, form golf-ball sized scoops of dough and place them 2 inches apart on greased or parchment-lined cookie sheets. (Note to self: wax paper is not parchment paper. Don’t ask me how I know . . . let’s just say it has something to do with billowing black smoke and some very waxy cookies . . .) The sticky, fudge-like dough may need to be chilled again as you work with it.

Bake at 350 degrees (convection oven preferred) for 10-12 minutes. Tops will crack but insides will be ooey gooey goodness. Cool for 1 minute before transferring to a wire rack to cool completely.

Recipe makes about 2 ½ dozen 3” cookies. Store in an airtight container for 2 to 3 days (if they last that long). Nutritional Information (serving size = 1 cookie): 190 calories, 3 g protein, 20 g carbohydrates, 13 g fat, 36 mg cholesterol, 6 g saturated fat, 62 mg sodium, 2 g dietary fiber.

cookie collage

And now, let me regale you with my favorite holiday cooking tips!

  • I lay out all my ingredients, in order, before beginning so I don’t forget anything . . . and I can make that mad dash to the store before I get too far along . . .
  • Notice the handy little gadget that holds my recipe—how cool is that?!
  • Every December, I buy new baking soda and baking powder whether I need them or not . . . which apparently I did not as I found unopened, unexpired boxes in the cabinet. This wastefulness is definitely “not quite” Amish!
  • Another confession: plastic wrap makes me feel inadequate. Did I miss the top secret training? It never works for me!
  • Don’t waste time trying to take glamorous pictures when this awaits you in the sink . . .

21 Days of Favorite Family Recipes

Day 1: Sunbonnet Cake with Vannetta Chapman
Day 2: Bacon, Egg, & Cheese Casserole with Amy Clipston
Day 3: Sugar Cookies with Lisa Bogart
Day 4: Cheesecake with Carey Bailey
Day 5: Instant Russian Tea with Marty Walden
Day 6: Cranberry Bread with Marie Dittmore
Day 7: Gluten-Free Coffee Cake with Elizabeth Byler Younts
Day 8: Hot Drink Bar by Gina Smith
Day 9: Turkey Stew with Amy Lillard
Day 10: Chicomando with Christy Fitzwater
Day 11: Grandma’s Apple Pie with Leslie Gould
Day 12: Chess Pie with Angela Correll
Day 13: Molasses Sugar Cookies with Melissa K. Norris
Day 14: Eatmore Bars with Valerie Comer
Day 15: Spiced Pecans with Lisa Bogart
Day 16: White Chicken Chili with Caitlin Wilson
Day 17: Mema’s Fudge Teri Lynne Underwood

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Amy Lively (23 Posts)

Amy Lively is a speaker and the author of "How to Love Your Neighbor Without Being Weird" (May, Bethany House). She provides tips and tools for Christ’s #2 command drawing from her own experience knocking on her neighbors’ doors and leading a women’s neighborhood Bible study called The Neighborhood Cafe. She is passionate about helping people identify their unique ministry gifts and use them in their community. Amy lives in Lancaster, Ohio with her husband, their daughter, a holy dog and an unsaintly cat. Learn more at www.howtoloveyourneighbor.com.


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