Recipes

Chicken in White Wine Fennel Sauce

The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in a chicken wine broth, which becomes a tasty light sauce.

Want to cook with wine? Always! Adding wine to a sauce makes it taste like it’s from a fancy restaurant…but it’s easy to make at home! The flavor is tangy from the wine and savory from the fennel rosemary, and garlic. It’s a perfect combination! 

Why cook with wine? Italian and French style recipes often call for white wine in the ingredient list. It’s used to deglaze the pan or add a complex, acidic flavor to dishes. It adds incredible complexity to risotto or pan sauces like this dish!

What wine to use for cooking? You can use any dry white wine for this recipe. You’ll want a crisp white wine that doesn’t have any hint of sweetness. A few types of white wine that are great for cooking are:

  • Sauvignon Blanc
  • Chardonnay
  • Pinot Grigio
  • Pinot Gris

Making a white wine sauce is easier than you think! It might sound fancy. But it takes just 15 minutes to whip up with a short list of ingredients. 

So grab a bottle of your favorite dry white wine, pour yourself a glass and let’s get cooking!

The fennel and the rosemary will pair especially nicely with a full-bodied red wine such as Scout & Cellar’s ETNICO PINOT NOIR. Elegant and bright with black cherry, pomegranate, herbs, and a hint of turned earth on a light-bodied frame with a lingering finish.

I served this dish with my creamy parmesan orzo.  

Ingredients

  • 4 boneless, skinless chicken thighs (about 1 1/3 pounds in all)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
  • 1 pint sliced mushrooms
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium shallot, diced
  • ½ cup canned low-sodium chicken broth  
  • ½ cup white wine, such as Scout & Cellar Gallivant Chardonnay
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • Fresh-ground black pepper and Salt to taste

Instructions

Preheat the oven to 350F. 

In a large pan, heat 1 tablespoon of the oil over moderately high heat. 

Season the chicken with salt and pepper. Add the chicken to the pan with 1 teaspoon of rosemary and cook until brown, about 3 minutes. Turn and cook until almost done, about 3 minutes longer. Remove chicken and set aside. We will finish cooking the chicken in the broth in the oven. 

Deglaze the pan. Pour 2 tablespoons of wine in the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few seconds and you make sure you’ve released all the particles from the pan. 

Add butter and melt. Add fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the onion and saute for 1-2 minutes, add the shallot and garlic, stir and cook for additional 2 minutes. Add the mushrooms and cook for 2 more minutes.  

Add the wine and broth bring to a boil. Cover, reduce the heat and simmer until the veggies are tender, about 3 minutes. Nestle the chicken into the pan and bake for 10 minutes until chicken reaches an internal temperature of 185 . 

Stir in the parsley.

On the Side, Recipes, Small Bites

Fresh Herb Ricotta Cheese Bread

A no yeast bread that is super quick to prepare! 

Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!

This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika. 

Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 1/4 teaspoons sugar
  • 5 tablespoons chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 cup ricotta cheese
  • ⅔ cup milk
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika

Instructions

Preheat the oven to 425 degrees.

Whisk together flour, baking powder, sugar, and salt in a large bowl. 

Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.

Stir in scallions and fresh herbs. 

Add ricotta cheese, then add milk and stir until just combined.

Turn dough out onto a lightly floured surface. 

Knead 2 to 3 times, then pat dough into a 9-inch rectangle. 

Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.

Bake for 15-20 minutes or until bread is golden brown.

On the Side, Recipes

Sautéed Cabbage

This Easy Sautéed Cabbage recipe is perfect for a quick side dish for any meal but especially on St. Patrick’s Day!  It’s a rustic side dish with tender, caramelized cabbage flavored with garlic, and Guinness. If you think you don’t like cabbage you need to try it this way!

Serve with my Slow Cooked Guinness Corned beef and Irish Cheddar & Garlic Soda bread

Ingredients

  • 1 head green cabbage, shredded
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, sliced 
  • 1 clove of garlic, minced 
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcester sauce 
  • ¼ cup Guinness 
  • Salt & pepper to taste 

Instructions 

Heat a large 12-inch skillet or dutch oven over medium heat. Add the olive oil and butter- about 7 minutes.

Add the garlic and saute until fragrant, 30 seconds.

Add half of the cabbage, stir and cook until it begins to wilt and reduce in volume, about 2 minutes. 

Add the remaining cabbage and stir until wilted, 2 minutes. Continue to cook for 8 minutes, stirring every minute to allow lightly even browning.

Add the Guiness, Worcester sauce and vinegar, stir and cook for 1 minute.

Add the salt and pepper, stir and cook for 1 minute. Season to taste. 

On the Side, Recipes

Irish Cheddar & Garlic Soda Bread

Irish soda bread flavored with cheese, garlic, and herbs is the perfect, easy bread to serve as the ultimate side dish for St. Patrick’s day!

There’s no yeast & no rising! And you still get a fluffy, flavorful loaf of bread. Just mix wet ingredients into dry ingredients and bake!

It’s also very versatile and you can add pretty much anything. Different kinds of cheese, herbs, onions, garlic and even sun-dried tomatoes. The rest of the ingredients are all pantry/fridge staples.

Serve with my Slow Cooked Guinness Corned beef and Sautéed Cabbage.

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon granulated sugar
  • 2 ounces sharp cheddar, cut into ¼-inch cubes
  • ⅓ cup Parmesan cheese, grated 
  • 1 ½ teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped 
  • 2 cloves of garlic, minced
  •  2 tablespoons green onions, sliced
  • 1 cup buttermilk
  • 4 tablespoons butter

Instructions 

Preheat the oven to 400°F.

Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread.

In a large bowl, sift together the flour, baking soda, salt, black pepper, parmesan cheese and sugar, whisk together until combined.

Add to the dry mixture the cheddar, herbs, garlic and green onions, mix.

Add the buttermilk to the flour mixture, mixing until combined.

Knead for 1-2 minutes, until the dough holds together. Add more liquid if dough is not forming.

Form dough into a round loaf and transfer to the floured parchment paper-lined baking sheet.

Cut a cross into the top of the dough, about ½ inch deep and 2-inches long. Cover and bake for 15 minutes. After 15 minutes, remove the cover, pour 2 tablespoons of melted butter over the top and continue baking for an additional 10 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. 

Remove from the oven and place two tablespoons of butter on the top and allow it to melt. 

Serve.

Recipes

Instant Pot Beef Bourguignon

Julia Child is one of our biggest cooking icons of all time- the Queen of French Cuisine. Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.

Still to this day, I love watching her cooking shows and reading her cookbooks. She helped me realize it is okay to make mistakes in the kitchen, that is what makes cooking fun! She lived fearlessly and fully until she passed at 91 years old. 

Here are a few of my favorite Julia quotes

“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”

“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“People who love to eat are always the best people.”

“The more you know, the more you can create. There’s no end to imagination in the kitchen.”

Julia Child’s Beef Bourguignon is a world wide loved classic for a reason. Tender fall apart chunks of beef simmered in a rich red wine gravy 

This InstantPot recipe is inspired by her famous Beef Bourguignon recipe. 

Ingredients

  • 2 pounds beef – beef chuck, round eye or ribeye
  • 8 ounces Baby Bella mushrooms – 1 package
  • 1 large carrot – chopped thick
  • 4 large garlic cloves – minced
  • 1 medium red onion – diced
  • 1 medium yellow onion – diced
  • 1 tbsp. fresh thyme
  • 2 tbsp. tomato paste
  • 1 cup beef broth
  • 1 cup red wine – Cabernet Sauvignon
  • ¼ cup cognac
  • 5 tbsp. butter
  • 5 tbsp. flour
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • ⅛ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ⅛ tsp. cayenne pepper

Instructions

Prep work:

Chop baby Bella mushrooms in half and set aside. Chop carrot into pieces that are 1 – 2 inches thick, then slice each piece in half and set aside. 

Mince 4 garlic cloves and chop a tbsp. of thyme, and set aside. 

Chop onions into chunky pieces and set aside.

Cube the beef into large, 2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.

Cooking 

Set the Instant Pot to “Sauté” on “High.” 

Add 2 tbsp. of butter to the pot and coat the bottom. Place the mushrooms cut-face down. Allow them to brown for 6-8 minutes. Once done, carefully remove them from the pot, and set aside.

Add 1 tbsp. of butter to the pot and add the carrots. Place them flat-side down so they can brown. Just like the mushrooms, allow them to brown on 1 side then remove them from the pot.

Add the onions cut-side down, and allow them to brown for only 5 minutes. 

Add the garlic and thyme to the pot. Stir gently so you don’t break the onions apart too much, and allow to sauté until thoroughly cooked. Remove from the pot and set aside. 

In a mixing bowl, toss meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.

Add 1 tbsp. of butter to the pot, allow it to coat the bottom, then add the beef. Brown for 5 minutes, then flip and brown on the other side for 5 more minutes. You may want to do this process in 2 batches if each piece doesn’t sit nicely without overlapping others in the pot. 

Once done, press “Cancel” to stop the Sauté and pour in ¼ cup cognac to deglaze the pan, scraping up all the yumminess on the pot under the meat.

In a bowl mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.

Add beef broth mixture with 1 cup of wine to the Instant Pot. Add veggies to the pot and give them a gentle stir. Place the lid of the pot on and lock it in place. Set the Instant pot to “Pressure Cook” for 20 minutes on “High.” 

Carefully release the pressure by engaging the pressure valve. While it depressurizes, mix 3 tbsp. flour in ¼ cup of water. When the pot is finished depressurizing, you’ll add this to thicken your stew.

Lift the lid and mix in the flour liquid and give it all a good stir. Give it a taste and see if it could use more salt or pepper. 

Serve with baked mashed potatoes. 

On the Side, Recipes

The Best 3 Barbeque Sauces

In honor of Black History month, I’d like to introduce you to Jereline and Larry Bethune. 

Jereline and Larry Bethune first opened their restaurant in 1942. Back then it was a nightclub, the Siesta Club, that also sold food. It later became Brenda’s, named after one of their daughters. A pivotal location in black history, the restaurant became an unofficial center for the local civil rights movement, holding N.A.A.C.P. meetings, printing fliers and planning protests. In 1955, Rosa Parks refused to give up her seat on a bus in Montgomery. Shortly after, bus boycotts began around the city. The Brenda’s Bar-B-Que Pit staff helped organize some of the boycott, which soon propelled the civil rights movement into the national conversation.

Even after the bus boycotts, Ms. Bethune quietly held lessons to teach other African-Americans to read so they could pass the literacy test.  At the time, this functioned as a way to suppress the black vote during the height of the Jim Crow era. Donetta Bethune, the Bethune’s granddaughter, described it as: “Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal again.”  (College Chefs, 2019).

Brenda’s is the oldest barbecue restaurant in Montgomery and family-run to this day.

Below are three of my favorite homemade barbeque sauces inspired by the story of Jereline and Larry Bethune. 

Spicy Barbecue Sauce

This Spicy BBQ Sauce will be your new favorite condiment! It’s easy to make and pairs perfectly with pizza, sandwiches, or burgers.

  • 2 tablespoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¾ cup brown sugar
  • 1 tablespoon honey
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • ½ tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes

White Barbeque

This BBQ sauce is a tangy, creamy twist on a traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and lots more!

  •  1 cup mayo
  •  1/4 cup white vinegar
  •  1 tablespoon spicy brown mustard
  •  2 teaspoons cream style horseradish
  • 2 cloves garlic, chopped
  •  1/2 teaspoon salt
  •  1/2 teaspoon freshly ground black pepper
  •  1/4 teaspoon garlic powder
  •  1/4 teaspoon paprika

Honey Barbeque Sauce

This Honey BBQ Sauce Recipe is the perfect sweet and sticky sauce for burgers, wings, chicken, and more.

  • 1 cup ketchup
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 3 tablespoon honey
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon smoked Paprika 
  • 1 teaspoon onion Powder
  • ½ teaspoon black Pepper

Instructions

Combine all ingredients in a medium saucepan.

Bring to a boil, reduce heat to low and simmer for 15 minutes.

Let sauce cool and store in an airtight container for up to two weeks.  

Early Riser, Healthy, Recipes

Keto Friendly Breakfast Casserole

Keto Friendly Bacon, Egg, and Spinach Breakfast Frittata Casserole is the perfect quick and easy make-ahead, meal-prep breakfast that is sure to please any crowd!

I love making frittatas; combining a bunch of ingredients that pair well together, whisking in eggs and then throwing in the oven to bake. This recipe is basically a LARGE frittata that is perfect to serve at any family gathering or brunch! It is also great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!

This recipe is highly customizable, so you can change out the type of cheese, peppers and even the bacon.  You can make whatever combination you like, maybe sausage or ham instead of bacon. Simply use what you have on hand to make it easy!

Just follow these easy steps!

  1. Sauté the veggies and spinach.
  2. Preheat the oven to 350 degrees. 
  3. Create the first layer by adding the sautéed spinach and veggies to the bottom of a baking dish.
  4. Whisk the eggs and egg whites in a small bowl
  5. Pour over the veggies. 
  6. Sprinkle cooked, crumbled bacon and shredded cheese over the top. 
  7. Bake for 25 minutes.

Ingredients

  • 2 eggs
  • 1 1/2 cups egg whites – You can use 8-10 eggs if you don’t want to use egg whites.
  • 2-3 cups fresh spinach, roughly chopped
  • 6 slices bacon cooked and crumbled
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1/2 chopped green pepper
  • 1/2 chopped red pepper
  • 1 1/4 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

Preheat the oven to 350 degrees. 

Spray a 9×13 baking dish with cooking spray.

Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.

Add spinach to the pan, and saute until slightly wilted. 

Add the veggies and spinach to the bottom of the baking dish. Spread the veggies throughout the dish.

Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. 

Pour the egg mixture over the veggies.

Create an additional layer by adding the crumbled bacon and shredded cheese.

Bake for 20-30 minutes.

Remove from the oven. Allow to cool before serving

Recipes, Soups

Keto Friendly Stuffed Pepper Soup

This Keto Friendly soup is made with basic ingredients like ground sausage, peppers, tomatoes and cauliflower rice. It’s a delicious soup everyone will love!

Keto stuffed pepper soup is packed with veggies and flavor plus it’s ready in 30 minutes! 

When you’re craving stuffed peppers but don’t want all the work of making them, this easy stuffed pepper soup recipe is your answer! It’s hearty, full of vegetables, and a cozy meal for cool nights.

Ingredients

  • 1 tbsp Olive oil
  • 1 medium yellow onion, diced
  • 2 cloves Garlic (minced)
  • 1 lb Ground Italian sausage 
  • 3 medium Bell peppers (diced)
  • 1 14.5-oz cans Diced tomatoes with green chiles (with liquid, do not drain)
  • 1 14.5-oz cans Diced tomatoes with basil, oregano & garlic (with liquid, do not drain)
  • 1 29-oz can Tomato sauce
  • 4 cups Beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • ¼ cup red wine such as Scout and Cellar Bookbinder Apprentice Red Wine
  • 1 tbsp sugar
  • Salt & Pepper to taste
  • 12 oz Cauliflower rice (fresh or frozen) or white rice

Instructions

Heat olive oil in a dutch oven over medium-high heat, until shimmering. 

Add the ground beef. Cook, breaking up with a spatula, for 8-10 minutes, until browned. Remove meat from the pot, adn set aside. 

Wipe the pot with a paper towel and add olive oil. 

Add the onion and minced garlic and saute for about a minute, until fragrant. Then add the paprika and red pepper flakes, stir and saute for another minute. 

Add the bell peppers and saute for about a minute, until fragrant.

Add sausage, diced tomatoes, tomato sauce, broth and Italian seasoning. Bring to a boil.

Add the red wine and sugar, stirt. 

Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.

Add the cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is tender.

Add salt and pepper to taste.

Cookies, Recipes

Chocolate Espresso Biscotti

My Meme and Papa loved Biscotti!

Do not get scared away from making these classic, twice-baked Italian cookies at home! Biscotti cookies are incredibly easy to make and can be customized with your favorite add-ins. Biscotti remind me of my grandparents, Meme and Papa. They would always dip a biscotti in their coffee. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy. Perfect for dipping into your morning coffee or a glass of milk.  See I just gave you an excuse to eat cookies for breakfast!

Tonight, I wanted to make a cookie that I could drizzle my leftover orange chai cream cheese from my Orange Chocolate Chai Roll so I created this Chocolate Espresso Biscotti recipe.  Let me tell you, the batter was to die for! I seriously could have eaten the entire bowl! Rich in chocolate and espresso… the perfect combination! You can either drizzle the tops of these with the orange chia cream cheese, melted chocolate or just eat them as are. Honestly they are that versatile. 

INGREDIENTS

  • 1 ¾  cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
  • ¼  cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s
  • 1 teaspoon baking soda
  • ¾  teaspoon salt
  • 2 tablespoons Espresso instant coffee, such as Café Bustelo
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • ¾  cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

INSTRUCTIONS

Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. 

Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. 

Beat in the vanilla. 

Add the dry ingredients And stir on low speed until just combined.

Dust a work surface with cocoa powder. 

Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with cocoa powder. 

Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more cocoa powder) and cut into quarters. 

Form the dough pieces into four short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. 

Allow enough space for the logs to spread a few inches while they bake. 

Bake for about 30 minutes, until firm to the touch. 

Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it. 

Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. 

Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. 

Once cool, drizzle with your choice or leave as is. 

Cookies, Recipes

Espresso Chocolate Cookies

I love the way coffee enhances the flavor of chocolate, which is why I decided to add some espresso powder to my chocolate cookie recipe. These cookies are a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a Café Bustelo® espresso coffee.  But you could use any coffee or espresso powder.

You definitely want to leave a few of these for Santa. They will give him the pep he needs to continue delivering presents!

Ingredients 

  • 1 cup semi-sweet chocolate baking chips
  • 2 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 2 eggs room temperature
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 ½ teaspoon espresso powder
  • 1/2 cup semi-sweet chocolate chips, for topping the cookies

Instructions 

Preheat the oven to 325°F.

Line a cookie sheet with parchment paper.

In a medium microwave-safe bowl, add the semi-sweet baking chips and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.

Add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.

Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.

Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix.

Set in the freezer for 15 minutes or refrigerated for at least 2 hours. 

Using a 2 tablespoon, scoop out balls and place on the prepared baking sheet. .

Press 5-9 chocolate chips on top of each cookie and press down slightly. 

Bake for 11-14 minutes. 

Allow cookies to cool on the pan for at least 3 minutes before moving.