chocolate espresso vanilla cookies

Essential cookie element 2: the perfect cookie should highlight on the outside all the good stuff it’s full of on the inside. I am a fan of topping my cookies with bits of what is inside them; chocolate, nuts, seeds you get the picture. I think this is especially important if you are taking cookies somewhere like a bake sale or a party and they contain nuts… a big nut on top is a clear indicator that the cookie contains nuts. What I don’t like is seeing flat dark indeiscript cookies with dark little bits showing through here and there, leaving true cookie aficionados wondering what the heck is in there? Let me see a big ‘ol chunck of something to get my mouth watering.

Today I baked off a number of these chocolate espresso vanilla cookies and I topped each with a few chocolate chips and a couple whole coffee beans *coffee haters and kids beware, the bean on top is a great shout out.

Start by creaming in a stand mixer:

1 lb of butter

2 cups of organic cane sugar

2 eggs

2 tbsp real vanilla

2 tbsp organic vegetable oil

2 tbsp freshly ground fair trade organic espresso

slowly add in:

3.5 cups of organic flour (white spelt works great)

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1.5 cups of chocolate chips

mix until just combined.


portion and bake on a parchment lined pan at 275 for about 20 minutes, or until golden brown around the edges and set in the middle.

perfect with a farm fresh goat milk latte!


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