Crispy Chocolate Chip Cookies

Crispy chocolate chip cookies?  Who is writing this?  Surely not Emilia…

Well I can guarantee you that it is Emilia writing about amazing crispy chocolate chip cookies.  In fact, they aren’t only crispy, they are crumbly, buttery, delicate and all-around delicious.   The goal behind this recipe was to veganize my absolute favorite chocolate chip cookie recipe ever: Dorie Greenspan’s chocolate espresso shortbread cookies.  They have such a delicate crumb, break apart delightfully in the mouth and have an almost ice-cream like flavor.  Complete and total win.

So, they may not be properly vegan as they contain powdered sugar.  Honestly, this doesn’t bother me much, but to avoid causing a muck I’m not labeling them vegan.  It doesn’t matter much what you label them, because they are still delicious.

In fact, why am I still describing them?  Here’s the recipe.  Go make them now.  I promise you won’t be disappointed!

Crispy Chocolate Chip Shortbread Cookies  (adapted from Baking From my Home to Yours by Dorie Greenspan)

makes 16 cookies


1/2 tblsp instant espresso powder

1/2 tbsp boiling water

1 stick butter (or 8 tbsp earth balance)

1/3 cup confectioners’ sugar

1/4 teaspoon vanilla extract

1 cup whole wheat pastry flour

2 oz chopped up chocolate, or small chips


Prepare the instant espresso, allow to cool.


Beat butter and confectioners’ sugar together on medium speed until it reaches a smooth creamy texture, about a minute depending on how melted your butter was to begin with.  Beat in vanilla and espresso.  Reducing speed to low, add in the flour and mix until just combined.  Fold in chocolate.


Transfer the dough to a large plastic bag (or two depending on the size).  Flatten the dough as much as you can and roll the bag, avoiding creasing, until the dough flattens out to about a 1/4 inch thick.  Seal the bag, pressing out as much air as possible.  Refrigerate for at least three hours, or up to two days.


Preheat oven to 325 F.  Line a baking sheet with parchment paper.  Cut open the bag and slice the dough into 1 1/2 inch squares.


Bake for 18-20 minutes.  They should look pale in the middle with slightly golden edges.  Allow to cool for a bit, then transfer to a rack until they reach room temperature.


What is your favorite type of cookie?  Chewy, crispy, cakey?


One thought on “Crispy Chocolate Chip Cookies

  1. Pingback: Becoming A Better Baker: Introduction and Goals « emilialiveslife

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