CHOCOLATE ESPRESSO FIVE SPICE COOKIES

I had an espresso martini at Bonnie’s, a Cantonese-American restaurant in Brooklyn, and was delighted by the five spice added to the chocolate, coffee flavors. I immediately noted the flavor profile and vowed to make a dessert that reflected it. The result: these chocolate espresso five spice cookies. Would also love to adapt this into a brownie as well!

Chocolate Espresso Five Spice Cookies
Adapted from Sally’s Baking Addiction
Makes 14 cookies

Ingredients

• 4 Tbsp unsalted butter, room temp

• 1/4 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg, room temperature

• 1/2 tsp vanilla extract

• 1/2 cup all purpose flour

• 1/3 cup cocoa powder

• 2 tsp five spice powder

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1 Tbsp milk

• 1/4 cup slivered almonds

• 1/2 cup semi-sweet chocolate chips

To make: In a medium bowl, combine butter and sugar and mix on medium-high speed until combined and fluffy. Add the egg and vanilla extract, and mix until combined. In a separate small bowl, whisk all purpose flour, cocoa powder, five spice powder, baking soda and salt together until combined. Stir the dry ingredients into the wet ingredients with mixer on low until combined. Mix in milk, which will loosen dough. Fold in chocolate chips with a spatula. Cover and chill the dough in refrigerator overnight.

Pre-heat the oven to 325°F. Prepare a baking sheet by lining with parchment paper. Use a spoon to scoop out and roll 1-1.25 inch cookie balls (about a Tbsp) and place on baking sheet about 3-4 inches apart. Bake for 12-13 minutes, rotating halfway through. Remove cookies from oven and let cool on the pan for 5 minutes, until cool to touch. Move cookies to wire rack to cool completely.