I was inspired to bake some cookies today! No point in fighting chocolate cravings, right? These are my husband’s favorite chocolate chip cookies, and he always tries to sneak some as soon as they have come out of the oven.

The original recipe is from an old issue of Everyday Food magazine, but I like to use less sugar and real ground coffee instead of the instant stuff. Vietnamese coffee beans which have been roasted in butter work particularly well in this recipe. A tall glass of cold milk is a must with these cookies!

Double Chocolate Cookies With Coffee

1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
pinch of salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 tablespoon ground coffee
8 oz. dark chocolate (70%), 4 oz. melted, 4 oz. coarsely chopped

1. Preheat oven to 350F
2. Mix flour, cocoa, baking powder, and salt in a bowl.
3. Beat sugar and eggs with an electric mixer until soft and fluffy.
4. Add eggs, one at a time. Incorporate well.
5. Add coffee and melted chocolate and mix well.
6. Gradually add the flour mix and incorporate.
7. Stir chocolate chunks through.
8. Drop generous tablespoons of dough on baking sheet, leaving 2 inches in between.
9. Bake for about 14 minutes.
10. Let cool (if you can wait that long!)

Enjoy!