Chocolate Chip Espresso Cookies

I'm totally on a chocolate and espresso kick. There's some magic shit involved with the combo. Plus, I have a whole jar of espresso powder...what the hell else am I supposed to do with it except bake?

These cookies sort of taste like some killer brownies...but in cookie form. So brownies, but better. I'm thinking you could probably sprinkle some finishing salt on the tops when they finish baking or add some toasted nuts to the batter. I'm pretty sure that no matter what you do, it wouldn't be wrong. These cookies are magic. Think: unicorns majestically soaring over a rainbow.

Where have I been? I had fallen off the food sharing wagon for a while when I got completely burned out. I was always worried about creating recipes and documenting it all for this little food blog, and it felt more like work than fun. So I abandoned my site. I wanted to just enjoy food again, so I had to get back to my roots of cooking for fun and from the heart. I definitely learned a lot about my cooking and myself and I'm ready to share my food with you all again.

Okay, enough sappiness. Let's get to the cookies.

Makes 1 dozen

What you need:

• 1 cup flour
• 1/4 cup cocoa powder
• 1 slightly heaped TB of espresso powder.
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup brown (or dark brown) sugar
• 1/2 cup vegan butter, softened
• 1 flax egg (or preferred egg subsitute)
• 3/4 tsp vanilla
• 3/4 cup (or more) chocolate chips

What you do:

1. Preheat oven to 350 degrees F. Line a baking sheet with either parchment or a silicone baking mat.
2. In a large mixing bowl, sift together flour, cocoa, espresso powder, salt, and baking soda. 
3. Add the sugar, butter, egg, and vanilla. Beat until just combined. Then toss in the chocolate chips and beat for 3-5 seconds. Just until they are integrated.
4. I used a cookie dough scoop and schlepped my dough onto the sheet about 1.5 inches apart. If you want thin cookies, press the dough down on the sheet. Otherwise, leave them how they are.
5. Bake 15 minutes, until the edges are firm and the middle is still soft. I left them on the baking sheet for about 8 minutes and then put them on a cooling rack to finish. Fill up a big glass of cold almond milk and dig the fuck in. 

Chocolate Espresso Cupcakes

Chocolate Espresso Cupcakes!? How could anyone NOT want to devour them all?

Do I really need to type up some snarky shit about how cupcakes are so 5 years ago and how the trend is to make deconstructed hipster desserts? Nah. Fuck that. Everyone loves cupcakes and always will. Deal with it.

I normally make my own frosting, but I was in a crunch and snagged some "accidentally vegan" frosting from the market. You can be a fancy pants and make your own...I won't judge. I'm a busy chickpea and just didn't have time. That's life.

On with the show.

This recipe makes 1 dozen cupcakes.

What you need:

• 1 cup nondairy milk
• 1/2 tsp pure vanilla extract
• 1/8-1/4 tsp almond extract (optional)
• 1/4 cup grapeseed oil (you can probably use canola, but I don't love the taste of it)
• 2 TB espresso powder (more if you're a sassy one)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/3ish cup cocoa powder
• 3/4 cup sugar of your choice
• 1 & 1/4 cups flour
• chocolate frosting of your choice.

 What you do:

1.  Preheat your oven to 350 degrees F. Line your cupcake pan with paper liners. I buy the IF YOU CARE brand baking cups that are unbleached and all that jazz.They just seem to work the best for me and never, ever stick to my cuppies.
2. Mix your frosting with about 1 TB of the espresso powder...add more until it tastes how you want it to. Set aside. You could do this last or whenever. Your choice. Lucky you.
3. In a bowl or a large measuring cup, whisk together the other TB espresso powder with the milk, oil, and extract(s). Set aside.
4. In a large mixing bowl, whisk together salt, baking power, baking soda, cocoa, and flour.
5. Whisk your liquid into the dry mix until just combined. If you mix too much, that shit gets tough as it bakes. No one wants your shitty, tough cuppies.
6. Scoop your batter into the baking cups until theyre about 2/3-3/4 of the way full. 
7. Put on the middle rack of your oven and bake about 23 minutes. Yours might be longer or less, just keep a close eye. Mine was exactly 23 minutes. How do you know they're done? Insert a dry toothpick into the center of a few of the cupcakes. If they come out cleanly, those dudes are done. 
8. Let your cuppies cool completely and then slather some killer chocolate espresso frosting on top. Dig in, dudes!