I've been meaning to make espresso cookies for a while. There's a local bakery called Babette's Feast close to where I live and sometimes I'll take Quinn to the park next to it.
The downside to this is that all you can smell are the amazing espresso cookies wafting through the park.
After playing in the park, we'll usually pay the bakery a visit and share a cookie for the road home. It's really more of one bite to me-two bites to Quinn kind of deal which seems fair because I get all of the good stuff when he goes to bed!
Whenever I eat regular cookies I always like to pair it up with some coffee, so to have a cookie with espresso in it makes me super happy.
These cookies are definitely more of a shortbread type instead of a chewy moist cookie, like most chocolate cookies. They also have a strong coffee kick which can be dialed back if you're not quite the coffee freak like myself, but why wouldn't you be is my question?
I found this recipe in a Martha Stewart cookie magazine which I've had for years, but it's originally for a chocolate and black pepper cookie.
I skipped the pepper and added the espresso.If you like chocolate and coffee, then I'm pretty sure these are the next cookies you should make...
Adapted from Martha Stewart
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