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Double-Chocolate Espresso Cookies

 Double-Chocolate Espresso Cookies
Field editor Cindi Paulson of Anchorage, Alaska promises, "Anyone who is a chocolate and espresso fan is sure to love these!"
36 ServingsPrep: 30 min. Bake: 10 min./batch

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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup
  • chocolate chips and butter with coffee granules; stir until smooth.
  • Remove from the heat; set aside to cool.
  • In a small bowl, beat sugar and eggs for 3 minutes or until thick and
  • lemon-colored. Beat in the chocolate mixture. Combine the flour,
  • baking powder and salt; add to chocolate mixture. Stir in remaining
  • chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  • Bake at 350° for 10-12 minutes or until puffed and tops are
  • cracked. Cool for 5 minutes before removing to wire racks. Yield: 3

2 of 2

Double-Chocolate Espresso Cookies (continued)

Directions (continued)

  • 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.