let’s have a quickie


Our date for financial reporting was moved up this year because of Notice and Access. By ten whole days.

If you don’t know what Notice and Access is, lucky you. It’s some fancy legal term that’s really not very interesting. We won’t get into the details here. And at first glance this may not even seem relevant; I am, after all, not a financial report writer or auditor or (let’s be serious) reader. I do, however, write and compile and make various layout suggestions (which are usually shut down by the designers) for a corporate social responsibility report, which is produced and disclosed on the same timeline as the corporate annual report.

This year, there were a greatly increased number of people at my company that wanted to have the time to review / input / sign-off my report in advance of publication.

When all was said and done, between the date I received my data and the date it needed to go through to the first round of reviewers, I had… four days. (And nights. No one sleeps during corporate reporting season anyway).

The only thing that eased the stress was baking cookies – something I really didn’t have time for. But these cookies are a super speedy, one-bowl, caffeine-filled glory. I escaped for a midnight twenty-minute cookie mixing sesh, and got back to my laptop while they were in the oven. When they were ready, I burnt my tongue and got melted chocolate on my keyboard and churned out a few more greenhouse gas calculations.

Chocolate Espresso Cookies

The instructions on these are a bit vague. I didn’t measure anything carefully – I was in a rush. Don’t worry about the variances. They’ll still turn out.


half cup butter, at room temperature
one cup and a bit packed light brown sugar
two eggs
a splash vanilla
one and three quarter cups flour
one teaspoon baking powder
large pinch or two of salt
a heaping teaspoon of instant espresso powder
heaps of chocolate chips (I used a mix of white, milk and dark)


Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar. Add the egg and the vanilla. Beat some more.
Add in all the dry ingredients. Stir. Get flour all over your clothes. Shrug it off; you haven’t changed in a day or two anyway.
Look at the baking sheet. Throw a silpat on top; it’s faster than parchment paper. And more sustainable. Feel a rush of pride.
Spoon out cookies onto the baking sheet. Bake for about twelve minutes, depending on the size of your cookies.


Note: If you don’t have espresso powder, you can use instant coffee instead and increase the amount to a tablespoon. Usually instant coffee granules are a bit too large, so I suggest pressing them through a sieve using the back of a spoon.

5 thoughts on “let’s have a quickie

  1. Hey! Thanks for the recipe, these are so gooooood!! the espresso powder give such a special taste & make them very addictive!! I never beleive it just reading.

    My cookie d

    1. My cookies doesn’t look like yours, there are so thin and flat, without texture…. Any advice??

      Thanks! Sorry for my English I’m French

      1. Hi Marina, if your cookies are turning out flat it could be a number of things. Check that your baking powder hasn’t expired, make sure the butter you’re using isn’t too melted (or use half butter and half shortening), or chill your dough before baking. If you can track it down to watch, Alton Brown had a great episode a while back called “Three Chips for Sister Marsha” on how to get different textures of chocolate chip cookies. Hope that helps!

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