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Double-Chocolate Espresso Cookies Recipe

Double-Chocolate Espresso Cookies Recipe

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 YIELD: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

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.

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.