The Great Food Blogger Cookie Swap That Wasn’t

Last year I had the privilege to participate in the Great Food Blogger Cookie Swap. I had a good time, and of course its for a good cause, so when I got an email inviting me to sign up again, I jumped at the chance. Being one with little patience, I immediately looked up a recipe for the cookies I wanted to bake, and then headed to the grocery store that night to cook them. 4 dozen cookies later (1 for me, 3 for the swap), I packed everything up and tossed them in the freezer so that they would be fresh for shipping.

It wasn’t until a few days later that I got an email saying that I wasn’t eligible to participate because I didn’t have enough recent food-centered posts on the blog.

So that’s cool. I didn’t get a refund of the money I donated (only 4$, but still kind of silly since I wasn’t allowed to partake) and I sure as heck didn’t get a refund for the money I paid for the ingredients to bake the cookies that were in my freezer.

Needless to say, I was popular with my patients that week. I brought in the cookies and shared them among co-workers and among the patients on the units.

I thought I should share the recipe regardless. Because you know, I like to post about food once in a while. 😉

esspressocookiesEspresso Double Chocolate Chip Cookies (source)


  • 4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons corn starch
  • 4 tablespoons instant espresso powder
  • 2 teaspoon pure vanilla extract
  • 1 1/2 cups unsalted butter, softened
  • 2 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 3 tbsp ground flax mixed with 1/4 cup water for flax egg
  • 1 1/2 packages dark chocolate chips
  • 1/2 cup walnuts

Cooking Directions;

  1. Step 1

    Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.

  2. Step 2

    In a medium bowl, whisk together flour, cocoa powder, salt, corn starch, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside. Mix flax with water and set aside.

  3. Step 3

    Cream butter and sugars together on medium speed until light and fluffy. Add flax egg; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Stir in chocolate chunks and walnuts.

  4. Step 4

    Form 1 inch balls and place about 1 inch apart on baking sheet. The cornstarch prevents the cookies from flattening out too much, so they turn out nice and puffy, almost brownie-like. Bake until cookies are set, about 18 minutes. Remove from oven; let cool completely before removing cookies.

4 thoughts on “The Great Food Blogger Cookie Swap That Wasn’t

  1. That’s weird that you suddenly couldn’t participate…it’s a cookie swap, not you-must-blog-about-food-all-day-every-day thing. And who would say no to cookies?!

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