Double Chocolate Espresso Cookies


  • 10 ounces semisweet or dark chocolate (chips or roughly chopped)
  • 12 oz of semi sweet or dark chocolate chunks
  • 2 tablespoons freshly ground espresso or dark roasted coffee
  • 4 tablespoons unsalted butter
  • 2/3 cup unbleached flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons pure vanilla extract


  • Preheat oven to 350 degrees.
  • Melt chocolate chips or chopped chocolate and butter over low flame on the stove until almost completely melted.  Stir constantly so not to burn.
  • In a mixing bowl, beat eggs, brown sugar, vanilla, and espresso on high speed until fluffy.  Reduce speed and blend in melted chocolate mixture.
  • Mix in dry ingredients until blended.  Stir in chocolate chunks.
  • Drop generous spoonfuls of the dough (like thick brownie batter) 2 inches apart onto baking sheets.  Bake for 12-15 minutes, until cookies are shiny and crackly and the centers are still soft.  Cool for a least 10 minutes on the cookie sheet before transferring to a cooling rack.  Enjoy!
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