Espresso Choco-Chunk Cookies

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a piece of heaven. Got it from one of Martha Stewart's episode that showcased the 10 BEST COOKIES. I think if I'm not mistaken, this recipe was on top of the list. Well at least it's on top of mine as my husband would only eat this cookie. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk flour, cocoa, salt and baking soda.
  3. In a small bowl, stir espresso, vanilla and 1 tablespoon hot water. Set aside.
  4. Cream butter and sugars together until light and fluffy (5 minutes).
  5. Add egg and egg yolk until bended.
  6. Pour in the espresso mixture and mix well on low speed.
  7. Add flour in small batches just until combined. Stir in chocolate chips.
  8. Use 2 oz. ice cream scooper, space them 3 inches apart on baking sheet.
  9. Bake for 20 minutes until set.
  10. Let cool completely.
  11. Serve with a glass of milk.
  12. To die for!
Most Helpful

5 5

Excellent cookie. When reading the instructions and it said to mix sugars and only one sugar was listed, I googled the recipe. There should be 1/2 cup white sugar listed in addition to the brown sugar. The recipe also stated to line cookie sheets with parchment paper. Mine baked in 18 minutes and I used regular instant coffee and put equal amounts of semi-sweet chocolate chips and white vanilla chips. Very good cookie. Made for Fall PAC 08. Thanks Shygirl.

oh my Goooooodness! these cookies are so comforting. =D

5 5

Yummy! I "intensified" the chocolate by using 1/2 KA Black Cocoa and 1/2 Hershey's dark. Also used KA Bittersweet chips. Baked for 19 min., but 17-18 may have been enough. They are "reeeely" good ! Thanks for posting. shygirl.