Back to Espresso Double-Chocolate Chunk Cookies
All Reviews for Espresso Double-Chocolate Chunk Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes eighteen 3-inch cookies
1044_recipe_choccookies.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus one large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes eighteen 3-inch cookies
1044_recipe_choccookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes eighteen 3-inch cookies
Recipe Summary
Yield: Makes eighteen 3-inch cookies
Yield: Makes eighteen 3-inch cookies
Makes eighteen 3-inch cookies
1044_recipe_choccookies.jpg
1044_recipe_choccookies.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus one large egg yolk
- 7 ounces bittersweet or semisweet chocolate, coarsely chopped
Directions
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.
Reviews (11)
Add Rating & Review
29 Ratings
5 star values:
8
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
0
Load More Reviews
Reviews (11)
Add Rating & Review
29 Ratings
5 star values:
8
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
0
Add Rating & Review
29 Ratings
5 star values:
8
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
0
29 Ratings
5 star values:
8
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
0
29 Ratings
5 star values:
8
4 star values:
7
3 star values:
10
2 star values:
4
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 7
- 3 star values:
- 10
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/31/2017
Fabulous cookies! I would definitely make them again. They did not spread much so if you want a flatter shape press down a bit on the balls of dough when you place them on the cookie sheet before baking. I dId not have the bar bittersweet chocolate but used about 3/4 of a bag of Ghirardelli 60% bittersweet chips and it worked fine. Thank you for this delicious recipe!
Martha Stewart Member
Rating: 5 stars
08/29/2013
This is a beautiful recipe. The chocolate flavor was very deep, the espresso powder makes the difference. Maybe the next time i will use a little less sugar. I strongly recommend you to do it. If you want to get crunchy cookies, left them 25 minutes in the oven instead of 20.
Martha Stewart Member
Rating: Unrated
03/17/2009
These are honestly one of the best double-chocolate chip cookies I've had. The espresso powder really brings out an intense flavor. This recipe is a definite keeper.
Martha Stewart Member
Rating: Unrated
12/28/2008
You use espresso instant coffee from the supermarket.
Martha Stewart Member
Rating: Unrated
04/19/2008
The great chocolate cookie That you should try
Martha Stewart Member
Rating: Unrated
04/18/2008
If you have a Central Market or Whole Foods Market - they should have it. I buy the Medaglia D'Oro brand. I would think an Italian market should also stock it.
Martha Stewart Member
Rating: Unrated
04/18/2008
I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried
Martha Stewart Member
Rating: Unrated
04/18/2008
Go to www.kingarthurflour.com and type in espresso powder
Martha Stewart Member
Rating: Unrated
03/14/2008
Very delicious! I can't ever find instant espresso powder, so I used instant coffee and used brewed coffee instead of water.
Martha Stewart Member
Rating: Unrated
03/13/2008
I would love to try them! Where do you buy your espresso powder? I haven't had any luck yet finding any.
Martha Stewart Member
Rating: Unrated
11/27/2007
These are the best chocolate cookies every!!! Eating this cookie is like a little intense piece of chocolate cake. Everytime I have made them for cookie swap, xmas presents, people have just gone ga ga over them. The first time I made them I used Scharffen Berger bittersweet chocolate and it was heaven. Then I got cheap so I used Ghiradelli's bittersweet without too much discernible difference, though maybe they turned out a little drier. Can also freeze cookie dough.
Martha Stewart Member
Rating: Unrated
03/31/2017
Fabulous cookies! I would definitely make them again. They did not spread much so if you want a flatter shape press down a bit on the balls of dough when you place them on the cookie sheet before baking. I dId not have the bar bittersweet chocolate but used about 3/4 of a bag of Ghirardelli 60% bittersweet chips and it worked fine. Thank you for this delicious recipe!
Rating: Unrated
Rating: 5 stars
08/29/2013
This is a beautiful recipe. The chocolate flavor was very deep, the espresso powder makes the difference. Maybe the next time i will use a little less sugar. I strongly recommend you to do it. If you want to get crunchy cookies, left them 25 minutes in the oven instead of 20.
Rating: 5 stars
Rating: Unrated
03/17/2009
These are honestly one of the best double-chocolate chip cookies I've had. The espresso powder really brings out an intense flavor. This recipe is a definite keeper.
Rating: Unrated
12/28/2008
You use espresso instant coffee from the supermarket.
Rating: Unrated
04/19/2008
The great chocolate cookie That you should try
Rating: Unrated
04/18/2008
If you have a Central Market or Whole Foods Market - they should have it. I buy the Medaglia D'Oro brand. I would think an Italian market should also stock it.
I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried
Go to www.kingarthurflour.com and type in espresso powder
Rating: Unrated
03/14/2008
Very delicious! I can't ever find instant espresso powder, so I used instant coffee and used brewed coffee instead of water.
Rating: Unrated
03/13/2008
I would love to try them! Where do you buy your espresso powder? I haven't had any luck yet finding any.
Rating: Unrated
11/27/2007
These are the best chocolate cookies every!!! Eating this cookie is like a little intense piece of chocolate cake. Everytime I have made them for cookie swap, xmas presents, people have just gone ga ga over them. The first time I made them I used Scharffen Berger bittersweet chocolate and it was heaven. Then I got cheap so I used Ghiradelli's bittersweet without too much discernible difference, though maybe they turned out a little drier. Can also freeze cookie dough.
All Reviews for Espresso Double-Chocolate Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Espresso Double-Chocolate Chunk Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
