Double-Chocolate Espresso Cookies Recipe
- 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
- 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.
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
"I made these cookies for the teachers at school and they were a hit. The instant coffee granules definitely ramp up the chocolate flavor. I did add finely chopped pecans. Don't skimp on the mixing of the eggs and sugar. Beating until thick adds to the richness of this delicious cookie. I think it helps to thicken the batter. Other reviews said the batter was thin. Mine was not so I think beating the eggs longer is key."
"Love this recipe! Sometimes I omit the coffee and they still aim to please! They are chewy and really hit the spot when you are craving a chocolate treat!"
"made these today....oh my are they good....."
"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!!"
"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!""
"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!"
"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."
"Is something missing from this recipe? More like cake batter than cookie dough. 3 eggs to only 3/4 flour? That just doesn't seem right but they are in the oven so we'll see what happens. Other two reviews said they were good."
"I absolutely love chocolate AND coffee! When I first made these, I entered them into a contest at a Christmas party. They won 1st place! I am in love with these cookies!"
"This cookie recipe instantly became a favorite for our family. Thanks so much for sharing the recipe :). Ruby, Sarasota, Fl"