Double Chocolate Espresso Cookies
Now, blame it on the fact that we made these bright and early on Tuesday morning, but this ingredient shot has a few errors: the recipe calls for baking soda, not baking powder, and there...
Does anyone know a brilliant trick for softening brown sugar?
Because cocoa powder has a tendency to clump, it helps to sort of cut it across the top, rather than just sweep, otherwise you may lose some of your carefully measured cocoa.
The key ingredient in this recipe: espresso powder.
Teamwork.
This dough has an incredible texture.
Folding the chips in by hand helps guard against over-mixing.
Author Notes: I love the way coffee enhances the flavor of chocolate, which is why I started doctoring up my favorite chocolate cookies with espresso powder. These cookies are not for the faint of heart, they are decadent and rich, and best accompanied with a glass of milk. - KelseyTheNaptimeChef —Kelsey Banfield
Food52 Review: Two warnings about these cookies: don't give them to young children before bedtime and don't leave them lying around (if you want any left for yourself). These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. The espresso powder, as KelseyTheNaptimeChef notes, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well -- this aerates the cookies and integrates the sugar -- but be conservative with your mixing once the dry ingredients are added. - A&M —The Editors
Serves 50-55 cookies
- 2 1/4 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
- 12 ounces semisweet chocolate chips
- Preheat oven to 350
- Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
- Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
- Your Best Chocolate Cookie Contest Finalist!
Showing out of comments
18 days ago Idalu
Those lovely cookies are way way too sweet. I made them a second time and halved the sugar and upped the coffee a bit. Delicious.
Yes it is up to each and everyone how sweet they want their cookies to be but I also think that the ones proposing recipes have the power to influence the rest of us so I will say that 2 cups of sugar is a recipe for all sorts of diseases. I don't mean to offend anyone.
3 months ago macfadden
These are delicious. Once completely cool, they had excellent texture: very chewy, interrupted with pleasing chocolate chunks. I give all cookie dough an overnight rest in the fridge, and only used 1 teaspoon of espresso powder because I don't care for the flavor of coffee, but recognize that a bit enhances chocolate baked goods. For anyone who is concerned about them tasting like coffee, I found that with 1 teaspoon the dough had a faint hint of coffee aroma when raw, but once baked were not coffee-ish at all. The flavor really blends in.
11 months ago Adventure Girl
These cookies are scrumptious! Split the 3/4 cup of unsweetened cocoa with black cocoa and triple cocoa (King Arthur); and added 1 tsp of vanilla extract. Also finished with Maldon salt. Yummy!
about 2 years ago kumalavula
yum, yum, yum!!!!
i didn't have enough chocolate chips but i threw in what i had and they turned out fine. (actually, more than fine!) i have taken to baking with vanilla salt which added another dimension. i'll be making these again but tomorrow i have a feeling i'll be watching my coworkers enjoy our after school meeting just a little bit more.
over 2 years ago Emma Casanova
I live in Europe. What is a "stick" of butter? I am used to cooking using either in grams or ounces. Can anyone help please. Thank you :-)
over 2 years ago Texas chicki
I can understand your confusion. A stick of butter = 8 ounces
over 2 years ago Emma Casanova
Thank you Texas Chick :-)
almost 2 years ago amysarah
amysarah is a trusted home cook.
Just stumbled on this - maybe too late, but a standard American stick of butter is 4 oz, or 1/4 lb (a typical 1 lb butter package contains 4 sticks.)
over 2 years ago Kylie
These are so amazing
over 2 years ago Jacqueline Lee
these are so very good. Thank you !
about 3 years ago Sarah Gabriel
I have made these cookies some many times that I can't count. They have been a hit every time!!!
about 3 years ago Jenny Ly
topped them with some course sea salt fresh out of the oven...AMAZING.
over 3 years ago Joanna
These look amazing!!! Hella good!
over 3 years ago MexicoKaren
I always use actual coffee, ground very very fine, i.e., an espresso grind. It works very well.
over 3 years ago pica-ae
Would it be possible to use actual Espresso and add it to the butter, sugar, egg mixture instead of powder?
over 3 years ago Señora Hughes
Just made these, but replaced the espresso with cayenne pepper- They were awesome ;)
almost 4 years ago Chocolate Be
I always have these on hand via the freezer. I divide the dough into four pieces, roll the dough into logs, then just snatch a log out of the freezer. I let the logs thaw in the fridge for a couple of hours, then slice and bake. So easy, so lusciously chocolate-y. In addition to chocolate chunks, I always add lots of lightly salted peanuts and if I have them on hand, some white chocolate chunks as well. If a cookie is worth doing, it is worth overdoing....
almost 4 years ago Trena Heinrich
Trena is a trusted source on general cooking.
I just made these and they are delicious! I just crumbled a couple, still warm from the oven, over homemade vanilla ice cream. I am a happy person right now.
almost 4 years ago batbean
My sub for the instant espresso: instant coffee crystals! I would NOT want grounds in this... the crystals (either coffee or espresso) will dissolve in your batter and deepen the flavor. Yum! I took the time to find Medaglia D'Oro at our Whole Food for $5-6 for my second attempt (first was generic instant coffee) and it was definitely worth the difference. No more tinny or bitter aftertaste.
I adore this recipe--the first that I made from this site, and in a meager college rental house kitchen, at that! Dough freezes really well also.
over 4 years ago KarenSue
I would use instant coffee if you don't have espresso. Not ground.
over 4 years ago Noneof Yourbusiness
Can I just use regular ground espresso instead of instant?
over 4 years ago Diana Oliva
This recipe was absolutely amazing!!! I made these last night and they were divine. I used half a bag of chocolate chips and melted the other half of choc chips and mixed them in the batter. These cookies practically melt in your mouth!
over 4 years ago Alicia Alvarez
you can keep your brown sugar with a piece of bread. the bread will get hard but your sugar wont! :)
over 4 years ago Alicia Alvarez
keep your brown sugar soft* haha
Showing 24 out of 105 comments