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Double-Chocolate Espresso Cookies Recipe
Double-Chocolate Espresso Cookies Recipe photo by Taste of Home

Double-Chocolate Espresso Cookies Recipe

Read Reviews (8)
4.55 8
Publisher Photo
Field editor Cindi Paulson of Anchorage, Alaska promises, "Anyone who is a chocolate and espresso fan is sure to love these!"
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 cookie equals 112 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 54 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool.
  2. Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.
  3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks. Yield: 3 dozen.
Originally published as Double-Chocolate Espresso Cookies in Taste of Home August/September 2007, p22

Nutritional Facts

1 cookie equals 112 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 54 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Double-Chocolate Espresso Cookies(8)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 4, 2013

made these today....oh my are they good.....

MY REVIEW
Reviewed Apr. 5, 2013

Like others said the batter is thin and makes you think you did something wrong. However, they turn out fine and are delicious!! I love them!!

MY REVIEW
Reviewed Aug. 30, 2012

Our batter also came out super thin, so to save time, I baked them in a jelly roll pan for about 20-25 minutes at 350 degrees. They're super duper rich. My sons all said, "Please make these again!"

MY REVIEW
Reviewed Sep. 12, 2011

Even though I let the batter sit for a while so that it could set up, my first batch out of the oven came out very flat and large. The second batch looked like normal cookies. However, they tasted super good - like a very rich chocolate brownie!

MY REVIEW
Reviewed Jun. 18, 2011

Dang! These babies are GOOD! I gave it four stars for two reasons: (1) it seemed as though the dough took a bit of time to set up. At first I thought I'd have to make a cake out of the batter; it seemed that runny. I put one sheet in as a "test" and they turned out fine, plus the dough did get stiffer as I prepared the rest of the sheets and (2) these cookies are more "adult" cookies, that is, very intensely chocolate and not terribly sweet. Which I loved! But I wouldn't necessarily bake them for the kiddies.

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