During the holiday season we tend to be a bit more decadent than usual. Maybe we put a little extra butter on the roast chicken, or add a splash of brandy to an otherwise standard black tea, or perhaps we indulge in a bit more pie than would be considered appropriate the rest of the year.

Thinking along those same lines, I decided to create an extra delicious cookie recipe that toed those same lines of richness. And what could make a chocolate chip cookie even more tasty than it already is? Literally dipping the finished chocolate chip cookie in more chocolate. And also adding espresso powder and spices for a little extra kick. It’s like a mocha latte in chocolate chip cookie form, and who doesn’t like mocha lattes? So, if you’re looking to try out a new cookie recipe this year but don’t want to stray too far from the good ol’ chocolate chip, I think I’ve got you covered.

Half Moon Chocolate Espresso Cookies
Half Moon Chocolate Espresso Cookies

Ingredients

  • 2¼ cups flour
  • 2 teaspoons finely ground espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ cup (1 stick) Challenge Unsalted Butter, softened
  • 1 cup plus 1 Tablespoon granulated sugar
  • ⅓ cup plus 1 Tablespoon brown sugar
  • 1 egg
  • 3 Tablespoons heavy cream
  • ⅓ cup coarsely chopped dark chocolate (70%)
  • 16 ounces dark chocolate broken into pieces, for melting

Directions

  • 1

    Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

  • 2

    In a medium bowl, mix together the flour, espresso powder, baking soda, salt, cinnamon, nutmeg, and cardamom until well blended. Set aside.

  • 3

    In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until smooth. Add the egg and cream and mix until combined. Gradually add the flour until a very thick dough forms. Stir in the 1/3 cup of chocolate chunks until evenly distributed throughout the dough.

  • 4

    Scoop the dough into table spoons and place them in mounds on the prepared baking sheets, spacing them about 3 inches apart. Use the heel of your hand to gently press down on the mounds to flatten them a bit so they aren’t so round.

  • 5

    Once you’ve filled up the sheets, place them in the oven and bake for about 15 minutes or until very lightly golden around the edges, turning the baking pans halfway through. Remove from the oven and allow them to cool on the baking sheet for 10 minutes before removing them to cool on a wire rack with paper towels placed underneath the rack.

  • 6

    While the cookies are cooling, you can prepare the melted chocolate. Wipe out the top of a double boiler to ensure there is no moisture in it (even a drop of water will cause the chocolate to seize). Bring the bottom of the double boiler to a boil over medium heat and add the 16 ounces dark chocolate to the top. Stir constantly until all of the chocolate has melted.

  • 7

    Remove the top of the double boiler and set on a hot plate near the cookies. Take a cookie and, holding it over the pot of chocolate, use a large spoon to drizzle the melted chocolate over half of the front of the cookie. Gently shake off any excess chocolate over the pot before placing the cookie back on the rack to cool. Repeat with the remaining cookies. Once the chocolate on the cookies has hardened, serve immediately. If stored in an airtight container at room temperature, the cookies will keep for about 2-3 days.