Double-Chocolate Espresso Cookies

Submitted by FloridaGrl

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 3 dozen
• Serves: 3

ingredients

• 3 (85.04 g) unsweetened chocolate squares
• 473.18 ml semi-sweet chocolate chips, divided (semisweet)
• 118.29 ml butter, cubed
• 14.79 ml instant coffee granules
• 236.59 ml sugar
• 29.58 ml sugar
• 3 eggs
• 177.44 ml all-purpose flour
• 2.46 ml baking powder
• 1.23 ml 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 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

[Rachie P]

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! ;-)

 

[BakerNurse]

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!!!

 

[SLColman]

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