Double-Chocolate Espresso Cookies

Total Time
40mins
Prep 30 mins
Cook 10 mins

From TOH, these sound FABULOUS!!I mean come on--2 of my favorite things--espresso AND chocolate!! So I am going to put them here until I can bake them.

Ingredients Nutrition

Directions

  1. 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.
  2. In a small mixing 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.
  3. Drop by rounded teaspoonfuls 2 inches 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.

Reviews

(3)
Most Helpful

These are HEAVENLY! They are easy to prepare and taste great. I have made them twice already! Next time I make them, I will use half semisweet chocolate chips, and then 1 c dark chocolate chips for the stirred-in portion, just for extra richness! ;-)

Rachie P March 27, 2008

My coworkers loved these cookies - I used instant espresso granules instead of regular coffee granules and bittersweet chocolate chips (1 cup) in the batter - I used the semisweet to melt, though. The batter is indeed like pudding, but bakes up beautifully and when they came out of the oven at exactly 12 minutes, I sprinkled granulated sugar on them - they were awesome! Thanks for a great cookie recipe - very brownie like!!!

BakerNurse September 28, 2007

These cookies are really quick to throw together and taste fabulous! The instant coffee really helps to bring out the chocolate flavor.

SLColman September 13, 2007

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