Chocolate Espresso Chip Cookies

2 & 1/2 c unbleached flour

1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar

2 eggs
2 tsp vanilla

9 oz espresso chocolate chips

Preheat oven to 350.

In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.

In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.

With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.

By hand, stir in espresso chips.

Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.

Cliff's Zucchini Bread

3 eggs

1 3/4 c sugar

1 c oil

2 c zucchini, grated and very well drained

3 tsp vanilla

3 c flour

1/2 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 tsp cinnamon

1/4 tsp allspice

3/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp ground cloves 

1 c walnut pieces (chopped)

Preheat oven to 350; grease 2 loaf pans.

In large mixing bowl, whisk eggs until frothy. Add sugar, oil, vanilla, and zucchini; blend well. 

In separate bowl, blend all dry ingredients. Add dry ingredients to egg mixture 1/3 at a time, stirring well after each addition. 

Gently stir in nuts. 

Divide batter evenly into prepared loaf pans. 

Bake 70 minutes, or until loaves test clean. Let cool in pans for 5 minutes, then remove to wire racks.