Prep 30 mins
Cook 1 hr
Adopted in the Great RecipeZaar Adoption of 2005. Hope to make and update soon. Original poster's comments: Double the size and killer chocolate taste, these rich twice-baked cocoa cookies are just as yummy with a glass of cold milk as with a cup of joe.
- 2 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa
- 2 teaspoons instant espresso powder
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 1⁄2 cups sugar
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄4 cup vegetable oil
- 1 unsweetened chocolate square, melted
- 2 teaspoons vanilla extract
- 3⁄4 cup toasted and skimmed hazelnuts, chopped
- Heat oven to 325 degrees.
- Position rack in center of oven.
- Grease large cookie sheet.
- Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl and set aside.
- Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl.
- Stir in flour mixture until smooth then stir in nuts.
- From dough into 15x4 ½-inch log on prepared sheet.
- Bake for 50 minutes until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Keep oven on.
- With serrated knife, cut log on angle into 18 ½” thick slices.
- Lay slices flat on cookie sheet and bake 15 minutes until cookies feel firm in center, turn over and bake for 12 to 15 minutes more.
- Cook cookies on wire racks.
Terrific recipe! Made these for Thanksgiving with the ILs and they were a big hit. I packed them up and sent them home as gifts with them too. The espresso is a very important ingredient, as it really points up the chocolate flavor--so don't leave it out! Loved these!