Totally addictive! You won’t be able to walk by without breaking off a piece. To make a heart shape I print it off from the computer, place the printout under a sheet of parchment paper, and form the cookie on that. The less obsessive can feel free to wing it. Here’s the graphic.
It’s really more shortbread than traditional chocolate chip cookie, which is probably why it holds it shape so well.
The original recipe is from the Washington Post, circa 1990something.
Here is an ideal cookie to make and have on hand for nibbling with fresh berries, ice cream, or frozen yogurt, or just as good, freshly brewed coffee. To serve the cookie, present it whole and let each person break away his or her own piece.
1.5c (7 oz) flour
.25 tsp baking powder
.25 tsp salt
12 tbs (6 oz) butter
.25 cup brown sugar
2 tbs sugar
1 tbs instant espresso powder
2 tsp vanilla
.75 cup mini chocolate chips
Preheat the oven to 350. Spray an 11″ removable-bottom tart pan with nonstick spray (or use parchment as per above.)
Whisk together the flour, baking powder, and salt in a small bowl.
Cream the butter and sugars for 2 to 3 minutes. Beat in the espresso powder and vanilla. Add the flour ingredients, beating just to combine. Stir in the chips.
Press the dough into the pan, or onto the parchment-lined cookie sheet. Bake for 35 minutes, or until set. Cool in the pan, on a rack, or carefully slide the parchment to a cooling rack.
The original recipe calls for a caramel-pecan topping, but I didn’t manage to clip out that part of the article. Use common sense, create your own!
I decorated with melted chocolate. Melt chips (semi-sweet or white) with a splash of oil in the microwave, then drizzle with a fork or from a ziplock or pastry bag.