Dining In - Cinnamon Espresso Chocolate Chip Cookies

Cinnamon Espresso Chocolate Chip Cookies - Chloe's Kitchen

'Tis the season for cookies! Here is another delicious, easy recipe. It's a little more indulgent and gourmet than your basic chocolate chip cookie and won't please most kids, nor is it recommended you give them to youngsters, given the heaping tablespoons of espresso powder blended into them. These don't include some of the common baked good ingredients like oil or vanilla or even much white sugar, but they have a richness from the margarine and generous amount of chocolate chips, and if you flatten them they are crispy, reminding me of Tate's Cookies (not vegan, but famous for that thin, crisp texture). 

This recipe comes from the vegan baking queen Chloe Coscarelli and was included in her first cookbook, Chloe's Kitchen. I made these a few years ago when I started cooking my way through that book (posts of those cooking experiences here). She shared this recipe with a handful of online publications so you can also find it here, here, and here. I was excited to see that this cookie recipe has come to life in Chloe's new restaurant in NYC called by CHLOE (my post on that here), where she displays stacks of these huge, flattened crispy delights next to the registers. 


Makes about 24 medium-large cookies

2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup vegan margarine (Earth Balance)
3 tablespoons instant espresso powder
1 cup powdered sugar
1/2 cup brown sugar, packed
1 1/2 cups semi-sweet diary-free chocolate chips (I used Trader Joe's brand)
1/4 cup granulated sugar for coating

To Prepare Cinnamon Espresso Chocolate Chip Cookies:

Prepare two large baking sheets with parchment paper. Preheat oven to 350 degrees. 

In a medium bowl, sift together flour, baking powder, cinnamon and salt.


In a separate larger bowl, use a stand or hand mixer to beat the margarine and espresso powder together. Next add in powdered sugar slowly, then add brown sugar and continue to blend with mixer until well combined. Add flour mixture to this about 1/2 cup at a time. Batter will be on the drier side and thick. If batter seems too dry and hard to stir add 1 tablespoon of water. 



Using large spoon or spatula fold in chocolate chips. 

Scoop about two tablespoons of batter onto prepared baking sheets leaving at least one inch between cookies, as they will expand. Press down on each one to flatten the cookie for a crispier finish. Sprinkle granulated sugar on top. 

Bake for 12-14 minutes or until the edges start to turn a golden brown. Let cookies cool completely (otherwise they will fall apart!) and then remove from sheet and serve!

Dining In - Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies - Post Punk Kitchen

I love the fall! I enjoy the change of the season into more mild weather with crisp, cool air and brightly colored leaves...whenever I can find them in the concrete jungle, that is! It's also the return of one of my favorite fruits, pumpkin. Feeling festive for the week leading up to Halloween, I decided to make these Pumpkin Oatmeal Cookies to bring into work. I did a quick search online to find a vegan recipe and recognized the credible source PPK (or Post Punk Kitchen, an online vegan cooking and baking community), so I went with the first recipe I looked at. This was made by Isa Chandra, posted back in 2008! You can see the full recipe here, as well. It's a versatile recipe that you can change to your liking (gluten-free, chocolate chips instead of raisins, add ginger, etc.), as demonstrated by the many comments below it.

Sadly I couldn't get the baking times quite right so my first batch was slightly dark and the final batch was a little too soft, but those that I gave a chance to rest to cook more on the baking sheet came out just right. I preferred these over traditional Oatmeal Raisin cookies! They had the subtle sweet pumpkin flavor and a nice chewy texture with some of the sugar caramelizing in the cooking process. The chopped walnuts gave a light nutty, buttery taste to the cookies that balanced out the sweetness and brought in some healthy fats and fiber. 


Pumpkin Oatmeal Cookies
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
1 cup walnuts, chopped
1/2 cup raisins

Dry Ingredients for Pumpkin Oatmeal Cookies

To Prepare Pumpkin Oatmeal Cookies:

Grease two large baking sheets with cooking spray. Preheat oven to 350 degrees. 

In a medium bowl sift together flour, rolled oats, baking soda, salt, cinnamon and nutmeg.


In a separate large bowl, mix together sugar, oil, molasses, pumpkin, vanilla extract and flaxseed. Stir until well combined. Add dry ingredient mixture in 1/3 of it at a time, by folding into the batter. Finally, fold in raisins and walnuts. 

Use a tablespoon or large spoon to scoop out batter onto baking sheet. Leave about an inch between cookies. Flatten cookies with a fork (this got a little too sticky for me to do easily) or use your palm to gently flatten each cookie. 

Bake cookies for 15 minutes and if using both levels of your oven at the same time, switch the sheets halfway through baking time. 

Batter Without Walnuts & Raisins

Remove cookies from oven and allow to cool completely. I even put them in the fridge to firm them up quickly. 

Share with friends and family and enjoy the fall flavors!

Dining Out in New York City - by CHLOE.

Now this is a "Happy Meal" - by CHLOE

Given my fondness for and success with Chloe Coscarelli's recipes, it's no surprise that I was anxiously awaiting the launch of her all-vegan NYC restaurant by CHLOE. I suspected this might be coming with her efforts to grow her brand by appearing on the Today Show and keeping an active social channel going (Instagram: @bychefchloe, @chefchloe) where she shared updates along the way; this was a smart move, building loyalty before opening. The location is another smart move, near the W 4th Street subway stop and right by NYU, where students can grab vegan grub until 12am most nights. The creative direction and branding is just like her, refreshing, adorable and easily likable! 

Interior Design, Complete with Wicker Chair Swings (on the other side) - by CHLOE

Love all the packaging!

I saw the announcement just yesterday that her restaurant was having its grand opening on Tuesday, July 28th and I excitedly told my boyfriend exactly what we'd be doing for dinner the next day. He's enjoyed many Chloe cookbook recipes and was happy to take me! We showed up around 7:30pm and a large, but well managed line was there. They were giving away free cookies all day and even free burgers to the first 50 customers. The website only launched today with a posting of their menu, so I scrambled to make a very hard decision. In line, Chloe herself came around with free samples of a Peanut Butter Cacao Smoothie and a Kale Smoothie. Both were very yummy! I didn't hold back and asked to take a picture with her, she is so sweet! 

Now for our taste testing in the form of a large meal: I ordered the Kale Caesar Salad, as is, with shiitake bacon, avocado, almond parmesan, maple-wheat croutons, capers, grape tomatoes, and Caesar dressing. I hate to criticize my first choice, but this was just too salty for me to order again. I finished it, of course and thought the ingredients themselves were great, but it seemed like each one got salted separately and then tossed together. Along with it, I had a small order of Mac N' Cheese, which was creamy and delicious with a slight kick of smokey spice. The sauce coating the shells was a sweet potato cheese and it was topped with another dose of crunchy shiitake bacon. 

Mac N' Cheese - by CHLOE

The Classic Burger - by CHLOE 

My non-vegan boyfriend got The Classic Burger with Air Baked French Fries. The Classic Burger is built off a super hearty patty with tempeh, lentil, chia and walnut, topped with pickles, onion, beet ketchup and served on a potato bun. I had one bite and said without much experience myself, "tastes like a real burger!" My boyfriend didn't want to share, which is a good sign. His major complaint with vegan burgers is the mistake of serving a mushy veggie-based burger on tough, dry bread so the whole thing falls apart in your hands - this burger had a soft bun and it held it all together. The fries were also very tasty and you'd have no idea they weren't actually "fried." The Beet Ketchup was hot pink and sweet, a nice upgrade. The Special Sauce was light orange and likely a cashew cream base, it was a little bland and I would have preferred more of a mayo or vegannaise flavor. 

 

Chlostess Cupcake - by CHLOE

Dessert was another full course! For my free cookie, I got the Cinnamon Espresso Cookie, compared to my experience making these from her cookbook hers were much thinner and crisp, not moist. I really liked it, its got a slight overbaked taste, but in a good way that complements the espresso flavor. My boyfriend bought for himself (thinking he wouldn't have to share!) a big square of the Banana Bread and a Chlostess Cupcake (previous blog post here). He really enjoyed the Banana Bread, stuffed with chocolate chips and walnuts. As for the Chlostess Cupcake, this was super chocolatey and velvetly smooth and rich. 

Cinnamon Espresso Cookie - by CHLOE

These Look Familiar! The Many Dessert Options - by CHLOE

The menu is lengthy, especially considering this is a brand new restaurant, so that means I will be making many return trips. Chloe is a doll and was a pleasure to talk to, so it makes it a no brainer to support her in her business endeavor! Good luck :)

by CHLOE.

185 Bleecker Street

New York, NY 10012

by Chloe Website

by CHLOE from the Outside

Dining Out in London - Cookies and Scream

Cookie Dough Balls Shake - Cookies and Scream

I scream, you scream, we all scream for Cookies and Scream, because it's just that good! I had this spot on my list for must-visit vegan spots in London and it was reconfirmed when my London-based friend said how delicious it was. I went to the Camden Lock Market after my slight disappointment at Borough Market for the lack of vegan options. Camden was a lot more crowded and dirtier than I expected. It's got a sort of punk rock vibe going on and the streets are overrun with souvenir shops and wandering tourists. I shuffled around in the food tent area for a while searching for Cookies and Scream until I finally had to ask for help. Turns out it's actually tucked away inside, with a permanent stake in a small building called the Dingwalls gallery area. This dessert bar is not only vegan, but also gluten-free! When I discovered them I realized I wasn't alone in my excitement. The other customers were equally overwhelmed by the looks of the freshly baked, heavenly treats for sale. The staff works in a tiny kitchen area right behind the counter and I commend them for working wonders in such small quarters.

Tiny Kitchen Space at Cookies and Scream

I ordered a Chico Cookie, which was a large peanut butter cookie with chocolate chips. It was super moist, gooey, and rich. I greedily also ordered a liquid dessert, the Cookie Dough Balls Shake thanks to a tip from Fat Gay Vegan and got a Gosh! Brownie to-go, which of course lasted a total of four hours post-visit. As I was drinking my shake all I could think was how unhealthy it must be because of how incredibly sweet and creamy it was, and I got a kick out of the "low-fat" label on the menu board. The huge chunks of cookie dough made it a more exciting and indulgent treat. Excluding my minor stomachache from all the (unrefined) sugar, my only complaint was that the baked goods were a little too moist and fell apart pretty easily. 

It was worth it, whatever damage Cookies and Scream did to my diet. Thank you for the delightful desserts, I will miss you back in the states!

Low-Fat Shakes?! Don't mind if I do...

  

Cookies and Scream

The Market Hall

Camden Lock Place

London, UK NW1 8AF

Cookies and Scream Website

Dining Out in London - Ms. Cupcake

Jaffa Cupcake - Ms. Cupcake

I had this on my list of places to try thanks again to Chef Chloe Coscarelli. She did a cookbook tour in Europe and actually hosted a book signing at this bakery, the first vegan bakery in London! It was far from my hotel but I went along my route home from Paris. They recently started selling their products in Whole Foods so I'm sure many more vegan-curious folks will discover them soon. The baked goods were so fun and colorful! It was hard to pick what to bring home.

I had been indulging a lot already so I opted not to get a box of cupcakes, knowing I had very little self control! I picked up a Chocolate Peanut Butter Cookie for my friend (who excitedly reported back it was very delicious!) and for myself I got a Jaffa Cupcake, something I had never heard of before. It was a chocolate cupcake coated in an orange marmalade and then topped with vanilla-orange and chocolate frosting swirl, with a candied orange piece on top. The cupcake was moist, not overly sweet, frosting was plentiful and I enjoyed the sweet, tangy orange jam that gave it a more unique flavor than the average chocolate cupcake. Two thumbs up. I also saw on their website one of the more popular flavors is the Ferraro Rocher inspired cupcake, called The Ambassador, I was never a fan of those hazelnut chocolate balls so I decided not to grab the last one on the tray. Instead I ordered the Double Chocolate Cookie Sandwich, based on looks alone. My gut instinct was right, this was my favorite pick! I really liked the large, chewy cookies and the buttery, sweet frosting. I should know now that whatever I buy from a vegan bakery will get devoured in one day, just as these did. It's both a good thing, for my wallet (these were pricy) and waistline, and a bad thing, for my taste buds, that this place was outside of my central London location.

In the storefront they are stocked with loads of vegan products, from cheeses, meats, ice cream, snack bars, candies, milkshakes, to baking ingredients and decorations. The baked goods case included many cupcake flavors, brownies, cookies, scones, and muffins. The prices of the baked goods were a little steep, when converted to USD so I didn't stock up. I got a good sense of their product though, and agree this was a great pick! Not too many vegan bakeries exist here, so they take the cake :)

I LOVED Raisinets as a kid,
these made me so happy!

Vegan Cheeses for Sale in the Cooler

Ms. Cupcake

408 Coldharbour Lane

Brixton (in South West London)

London, United Kingdom SW9 8LF

Ms. Cupcake Website