285760 Sun Jun 11 10:34:23 -0700 2006 12 31 Home Cooking 0 1531129 Why didn't somebody smack me upside the head and tell me to do this years ago? I always put a bit of espresso powder in chocolate cakes but never thought of adding it to my c. chip cookies until last night. It gives more depth to the cookies and takes the edge off that super-sugary sweetness. The downside was that my visiting 9 year old niece, who was hitting the cookie dough pretty hard, ended up buzzing around the house like a hummingbird on speed. Sun Jun 11 10:34:23 -0700 2006 0 jillp 1 1531133 What a great idea! what brand do you use? i never seem to able to find espresso powder at my grocery store. Maybe I need an espresso to find the espresso.... Sun Jun 11 10:44:40 -0700 2006 1531129 0 Hungry Girl 2 1531144 jillp and I live in the same town. The brand most available to us is Medaglia D'Oro. It is about $5.50 for a 2 oz. jar. Sun Jun 11 12:35:24 -0700 2006 1531133 0 Candy 3 1531152 How funny!! I just made the Neiman Marcus Cookies and they put in 1.5 teaspoons of espresso powder. I thought it was strange, but in eating them, I had the same thought you did! It adds a depth to the cookie, but at the same time, it's not obvious it's espresso powder. Did yours end up with black specks in the cookie? That's the only thing that bothered me about these cookies. Link: http://virtualfrolic.blogspot.com/ Sun Jun 11 14:33:31 -0700 2006 1531144 0 Virtual Frolic (prev. vf) 4 1531158 I diluted some Medalgio d'Oro in a bit of water. It made the cookies a bit more dry, but my family prefers crisp chocolate chip cookies anyway, so that's no hardship. Sun Jun 11 15:34:08 -0700 2006 1531152 0 jillp 3 2086546 Oh my! Who is charging $5.50 for Medaglia? I buy it frequently for baking and pay $3.38 a jar. That is just painful! However, there is nothing else like it, so I'm sure if I couldn't find it cheaper, I'd still buy it. Sun Dec 10 15:56:41 -0800 2006 1531144 10670 chocolate chick 1 1531216 Sounds good. Think whole beans would work along with chips and/or nuts? Sun Jun 11 22:59:09 -0700 2006 1531129 0 rexmo 1 1531309 This does sound really good. I would cream the powder with the butter so it could fully dissolve. That way you wouldn't add extra water or have specks. I just tried CIs chewy cookies again. They are incredible. I will try these when I return from vacation. -Becca Mon Jun 12 13:30:55 -0700 2006 1531129 0 Becca Porter 1 2086333 I don't have any instant espresso powder on hand. Would using instant coffee granules be an okay second choice? Sun Dec 10 13:18:31 -0800 2006 1531129 18056 Zengarden 1 2086472 I don't bother buying the instant espresso powder. I just use very finely ground espresso beans. Sun Dec 10 15:23:22 -0800 2006 1531129 48352 FlavoursGal 1 2086555 I've done this and also added a little cinnamon. Mmmm... delicious. Of course my husband scarfs them down and winds up like your niece - he's like Tigger on Crack after a few of them. Sun Dec 10 16:01:01 -0800 2006 1531129 49971 Andiereid 1 2086621 How much to put? How much? I want to try... Sun Dec 10 16:32:07 -0800 2006 1531129 11504 amandine 2 2086632 I am thinking I diluted a teaspoon of espresso powder in maybe 1/4 cup of water. I remember that the quantity of water was just enough to slightly alter the texture of the cookie and make them drier. You might offset that by increasing the flour a bit to make them chewier. Sun Dec 10 16:41:50 -0800 2006 2086621 12213 jillp