Quick and Easy
Double Chocolate Espresso Cookies
Popular on Food52
154 Reviews
tekkie22
December 14, 2023
Made the recipe using espresso shots instead of powder. Used 1/4 cup less white sugar. Increased flour and baking soda slightly to compensate for liquid from espresso. Cookies came out really good. Will be making these again for sure.
rivnam
March 7, 2023
Hello! I made these recently and they're 10/10! I used instant coffee in place of espresso powder. My husband, however, isn't.a fan of the coffee flavour in cookies. If i leave out the espresso powder, will it change the texture of the cookies?
golden M.
October 30, 2022
Delicious chocolate cookie! I used regular unsweetened cocoa and special dark. When they came out of the oven I added two candy eyes as tomorrow is Halloween. Great recipe.
Susan L.
July 12, 2022
This is, hands down, the best cookie I have ever baked...and I'm 58...I'm known for my chocolate desserts...I teach "Home Ec" now called Family and Consumer Science. My husband asked for this cookie for his birthday instead of cake. They are THAT good! Measure carefully and don't overcook.
Bebe
December 28, 2021
My daughter and I baked up some post-Christmas Day cookies and this was the winner, hands down…delicious!
[email protected]
October 11, 2021
I was disappointed with this recipe... the batter was very gritty and hard to work with, and the baked cookie itself had a bit of a sandy texture.
AdventureGirl
October 19, 2021
The first time I made them, it was really gritty with a sandy texture. I remade them with super fine sugar and I beat the butter for 3 minutes and then added the sugar and beat an extra 3 minutes. The texture was not gritty the second time around.
Sharon
May 16, 2021
I have made this recipe several times and it is so good. I don't bake but this looked easy and I love the coffee/chocolate combo. I usually make the recipe, bake about 1/4 of it and package the rest for the freezer. Delicious and I always have them on hand.
Janet X.
December 23, 2020
I make a set list of cookies for Christmas each year, including springerle, pizzelles, and six or seven others. A few days ago, my Christmas baking complete (or so I thought!), I was served some store-bought cookies that involved chocolate and coffee that were so good that I went looking for a recipe and headed back to the kitchen. These are SO good. Yes, I changed them, but only a little. I reduced both the sugar and brown sugar to 3/4 cup of each, added a teaspoon of vanilla, and added a tablespoon of instant decaffeinated coffee to the two tablespoons of instant espresso. My husband said, "You should add these to the regular Christmas cookies." I shall.
Sequeiraca
December 14, 2020
I don't have a mixer. If I hand mix, how long should I hand mix?
Cgraeff
December 14, 2020
No worries. These cookies are very forgiving. I would just hand mix until everything seems to be incorporated. They do get a little firm and it will take some muscle. I’ve made them many times and they always try out great.
candieadams
July 19, 2020
I fell in love with Deseo cookies with cocoa and dark chocolate chips during a visit to Eataly in NYC a few years ago...from then on, whenever I visited the city, I'd stock up...not much hope of doing that any time soon so I tried this recipe to make my own...just finished baking them and they turned out wonderfully...
Lindsey
June 26, 2020
Great cookies. Made as directed except I subbed espresso chips for half the chocolate chips. I also refrigerated the dough overnight which really helped with the shape. Some people mentioned their cookies spread too much (due to all the butter) so chilling the dough will definitely help.
Dockjekyll
April 13, 2020
Amazing cookies! Exactly as described with wonderful soft centers and slightly crispy exterior. I halved the recipe but kept the espresso the same (2 tbs for half the other ingredients). I used freshly ground espresso beans that I use in my espresso machine. I also made larger cookies using a golf ball sized ball of dough. Half the recipe made 15 amazing cookies.
Thanks for sharing! Huge hit!
Thanks for sharing! Huge hit!
Ken D.
November 24, 2019
Made these today. Turned out great. Used dark chocolate chips and they were fabulous.
Michelle M.
November 8, 2019
What can I make using espresso baking chips? I have that and not the espresso powder. We don't use instant coffee either. I'm stuck! Lol.
AdventureGirl
November 8, 2019
omit the powder and use 6 ounces of semi sweet chocolate chips and 6 ounces of your espresso baking chips.
Katrina B.
July 12, 2019
Whaaaaay too much salt. Maybe try 1/2 tsp. This was honestly okay but the salt destroyed it.
thirschfeld
July 13, 2019
Made them dozens of times. Recipe is spot on. Maybe you added double by accident.
russeaime
October 15, 2019
Same here as thirschfeld. Made this a million times exactly as written and never had a problem with the salt.
Sheri L.
November 10, 2019
If you used regular table salt instead of kosher as called for it would be too salty.
Erika C.
December 17, 2018
I made these cookies over the weekend. Followed the recipe to the T and they came out dry, good flavor but dry. I have no clue what I did wrong. Will try making them again. Any ideas of what could've gone wrong?
heathjeffrey
February 24, 2021
I found if I bake them at 375 for 8-9 minutes they come out better for me.
Susan L.
July 12, 2022
I teach cooking and it would be my guess that you had too much flour. If you scoop the flour with your measuring cup you will compact it and get too much. Stir the flour and lightly spoon it into your measuring cup until it is way over the top. Get a metal spatula or the flat side of a butter knife and gently slide it across the top of the measuring cup. Trust me...it makes a difference if you are not weighing your flour.
DarrahP
November 29, 2018
This is the 3rd time I'm making these cookies. They make so many which I love because I can share them with friends, family, and coworkers. They have a great cakey texture, are extremely rich, and REQUIRE a glass of milk. If you really enjoy that coffee flavor I would add 3-4 tablespoons of espresso powder. They have a good chocolate - espresso balance but I enjoy a more coffee flavored cookie.
Cgraeff
September 8, 2018
I used instant expresso as called for and the coffie flavor was still suttle but if you thought “coffee” you could taste it. Delicious cookie! True comment to stay away from these cookies too close to bedtime. 😝
Cgraeff
October 16, 2019
Oh I recently found decaf instant espresso powder on Amazon and will be substituting that next time
Jo
August 6, 2018
Wow, wow, wow. This is the best chocolate thing I have ever made.
You don't really taste the coffee, just a very intense chocolate flavour. I suppose you could up the amount of coffee to make mocha cookies.
Didn't have instant espresso powder so I ground up some locally roasted plunger in my spice grinder to get it really fine. Also used crumbled flaky sea salt in place of kosher. I used a cookie scoop and got about 90. Baked 30, froze the rest as scoops. It was so difficult stopping at 3 biscuits, washed down with a glass of milk. Thank you very much for the recipe.
You don't really taste the coffee, just a very intense chocolate flavour. I suppose you could up the amount of coffee to make mocha cookies.
Didn't have instant espresso powder so I ground up some locally roasted plunger in my spice grinder to get it really fine. Also used crumbled flaky sea salt in place of kosher. I used a cookie scoop and got about 90. Baked 30, froze the rest as scoops. It was so difficult stopping at 3 biscuits, washed down with a glass of milk. Thank you very much for the recipe.
Jen O.
July 14, 2018
Late to the party here, but I’m wondering if you think these will travel well. I’d love to send them to a friend!
AdventureGirl
July 14, 2018
shipped them from the east coast to midwest and they held up just fine (it was in March, so a bit colder than now).
eva H.
June 12, 2017
I love this recipe so much. It still worked when I put the sugar in with the dry ingredients instead of creaming it with the butter, and my old mixmaster blew up (smoke and all) mid receipe so I had to knead all the ingredients together. And it was still delicious! I hate baking so much but this receipe I can do. It's also really nice raw, hur hur.
Idalu
May 7, 2017
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.
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.
Susan L.
July 12, 2022
Sugar does not cause diseases. If you are implying the sugar causes diabetes, like so many people do, you are also misinformed.
macfadden
March 10, 2017
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.
AdventureGirl
July 9, 2016
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!
kumalavula
April 20, 2015
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.
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.
Emma C.
November 6, 2014
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 :-)
amysarah
July 12, 2015
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.)
Laila
February 14, 2019
A stick of butter is 113 grams 4 ounces not 8. A pound is 2 sticks 454 grams.
Louise F.
April 6, 2020
Correct me if I’m wrong but I think it’s only the US that uses imperial measurements. We use metric in Australia and New Zealand and our tablespoons are 20g not 15g as they are in the US. I have to convert everything whenever I use an American recipe which I find a pain, because a lot of great recipes come from there. It’s a lot easier and less messy to weigh butter by the grams than measure it out in tablespoons for example! Luckily we have the internet to convert or explain all these measurements although I haven’t been able to clearly establish what a quart of cherry tomatoes is in grams if anyone knows? I find conflicting information
Laila
April 7, 2020
A stick of butter is 113 grams, 8 ounces. 1 pound is 4 sticks is 454 grams, 16 ounces.
Laila
April 7, 2020
It is confusing but here in US cherry tomatoes we measure in volume. A pint of cherry tomatoes is 2 cups and almost 500 grams and a quart around a kilo.
Louise F.
April 7, 2020
It’s very confusing because I just filled a cup with cherry tomatoes and they weigh 161g. Of course you can’t squash them in so they have gaps between them. I’m none the wiser
Laila
April 8, 2020
Ok, I finally found packages at market that are actually labeled both in volume and weight. Cherry tomatoes 1 pint (2 cups) container had 9 ounces which equals 255 grams. Grape tomatoes, (the longer ones) 1 pint package had 10 ounces which is 283 grams.
For cooking it's easier to assume around 500 g for a pint, a kilo for a quart. Metric life is so much easier 😏
For cooking it's easier to assume around 500 g for a pint, a kilo for a quart. Metric life is so much easier 😏
Louise F.
April 9, 2020
Thanks Laila, you’ve gone above and beyond! I’m going to save this information for future reference
Laila
April 9, 2020
No problem. I love to bake and weigh everything and I am metric all the way. So much easier and I already keep notes for so many ingredients. Enjoy your baking.
Sarah G.
April 4, 2014
I have made these cookies some many times that I can't count. They have been a hit every time!!!
MexicoKaren
November 15, 2013
I always use actual coffee, ground very very fine, i.e., an espresso grind. It works very well.
Señora H.
September 12, 2013
Just made these, but replaced the espresso with cayenne pepper- They were awesome ;)
Chocolate B.
July 6, 2013
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....
Kayla
May 30, 2013
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.
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.
Diana O.
February 5, 2013
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!
Adelucchi
January 5, 2013
Hi, made these tonight for weekend guest to enjoy. Did the sprinkling of sea salt too. Nothing could alter the super chocolate taste of these cookies. Thanks for the recipe!
They should go over big for Valentine's Day too.
They should go over big for Valentine's Day too.
BloodyRare
December 24, 2012
I just made these and they were fantastic. Incredibly easy. Especially for a non-baker. I measured pretty scrupulously with my teaspoon and came up with like 96 cookies! They were around 2". My nieces and nephews (older) will love these. I can see these becoming a Christmas standard. Great recipe, thanks for posting it.
qtprof
December 2, 2012
Spectacular cookie! I just made a batch and I'm in chocolate heaven! Followed the recipe but replaced some of the regular flour with coconut and barley flours for fiber. All I had was white organic sugar, so I cut the amount down to 1 1/3 c and added a 1/4 c. of molasses. Added some unsweetened coconut chips to the batter-and now are a chocolatey, coconut-ty delight. Next time I'll add some kind of nut, but I do like how the coconut chip adds a chewiness and body to these.
BocaCindi
October 7, 2012
Well, I forgot to put in the chocolate chips. I was so busy evidentally adding dry ingredients to wet that I forgot to fold in the chocolate chips. Wondered why they didn't make 50 cookies. BUT the cookies were delicious. I'm going to make them very soon again with the chocolate chips. Did the cookies in convection oven at 325 degrees for 10 minutes on Silpats. Perfect. Can't wait to try the real recipe. :)
KarenSue
September 27, 2012
Absolutely amazing - and I am not even a huge chocolate fan! I made these cookies smaller, and used mini chocolate chips - it made over 100 cookies.
darksideofthespoon
August 29, 2012
Made these without the coffee, since I had none and half the amount of white sugar since I ran out. These are delish! I pre-scooped mine, froze them so I can bake them when I feel like cookies! YUM.
BavarianCook
August 26, 2012
These cookies were EXCELLENT. I made them for my chocolate loving friend who inhaled several and then packed up the rest of the batch (supposedly) for his staff at work but I know he will eat most of these himself. This recipe is a keeper and I, too, will add more espresso powder next time cause it gives them that perfect "kick"!!! The dough tastes great as well :) Thanks so much, Kelseythenaptimechef!!!
Kayla
July 22, 2012
Just made a batch and froze half for later in the week. I shouldn't have sampled so much dough this late at night...! I used five packets (~2 1/2 tbsp) of Folgers' instant coffe packets which worked well. I think I'll invest in the espresso powder, however.
SayAnythingKim
June 6, 2012
I made a batch of these cookies to bring for a work gathering. They were super easy to make, made exactly 56- the perfect amount to share, and came out crispy on the outside and moist and chewy on the inside. I added a little coarse sea salt on top before baking and sandwiched them with good vanilla ice cream to serve. These cookies are unbelievable. Everyone at work went crazy for them, they are our new favorites. Definitely try this recipe.
kbd
May 28, 2012
Made these for a party this weekend - they were a HUGE hit. I added a sprinkling of Sea Salt. LOVED them.
Soph
May 5, 2012
Made these today at the youth hostel I live at and they were gone in a split second! AMAZING recipe, will most certainly be making these again!
Gisela W.
December 20, 2011
This is a wonderful recipe with lots of chocolate flavor. I prefer to use chooclate chunks rather than choc chips.
seeifyouswim
November 26, 2011
These are excellent! I think next time I may increase the amount of espresso to get a little more of that delightful coffee kick.
cfelten
October 4, 2011
These cookies are completely delicious and will be entering the regular rotation. Thanks for a great recipe, Kelsey!
tisdeh
October 2, 2011
These sound like the perfect accompinamentt to my Chocolate Espresso Pots de Creme!
RisaCooks
September 21, 2011
I made these today. They are easy to make and just delicious. Only changes I made were use of organic sugar and I used some chocolate chunks and some mini chips, because that is what I had.
Niknud
August 30, 2011
Not that you didn't get that these were good given the bajillion positive comments, but I wanted to let you know that I liked them an awful lot as well! Made them to take in for some night work and all my colleagues loved them. Thanks for a great recipe!
ejchristian86
August 13, 2011
Oh my god. OH MY GOD. I just took the first tray out of the oven and holy bejeebuz they are DELICIOUS. I ate a few bits of the dough (y'know, to make sure I didn't poison it by mistake) and normally I like the dough more than the cookie... and don't get me wrong, the dough was absurdly good. But the finished cookies? Quite possibly the best thing I ever put in my mouth. I told that to my boyfriend, who got a really sad and offended look on his face... and then he tried one and agreed, best thing in mouth ever.
foodiebiztraveler
February 20, 2012
No kidding EJChristian86! I made these this weekend and my husband said these were the best cookies he has ever had! (And he has eaten a LOT of cookies.) I must admit I was a little worried about him having a good night's sleep after he ate about 8 of them watching Downtown Abbey! love what the touch of kosher salt adds to the flavor. I think the Food 52 cookbook is helping my already great marriage because everything I cook from it gets reactions from him along these lines. "Oh it this something you cooked from that new cookbook? Because everything you make from there is great."
borntobeworn
August 4, 2011
We just made these for a fund raiser and they smell delicious! I uploaded a picture (the one with multiples on a rack). I can't eat anything with chocolate after breakfast so I'm looking forward to tasting these in the morning :)
quadbob
July 13, 2011
These cookies are rich and full of flavor but pretty easy to make. I am a 62 year old guy who has just started baking. My friends loved these cookies and have the misconception that I know what I'm doing. I simply followed the directions. The result was wonderful. I found that refrigerating the dough made it easier to form the cookies for baking. I can't wait to try more food52 recipes.
Blissful B.
June 9, 2011
Mine turned out like the photo. They're not domed cake-like cookies, but they're not flat either. Their texture & height is similar to a chewy chocolate chip cookie. If yours didn't turn out like that, you may have mismeasured your ingredients. You can also refrigerate the dough before baking to give them a little bit more loft. If you're looking for cake-like cookies specifically, choose recipes with sour cream in the ingredient list. Here are 2 possibilities:
http://www.tasteofhome.com/Recipes/Sour-Cream-Chocolate-Cookies
http://www.food52.com/recipes/9538_mother_daughter_lemon_drops
Happy Baking!
http://www.tasteofhome.com/Recipes/Sour-Cream-Chocolate-Cookies
http://www.food52.com/recipes/9538_mother_daughter_lemon_drops
Happy Baking!
Ccchocolate
June 8, 2011
I've just started to bake and wanted to try these cookies due to the amount of comments. The cookies taste amazing but they turned out to be completely flat. Is that how theyare supposed to be or I've made mistake somewhere? I'd prefer if they could be a bit cakey. Yumm with the same taste!
Kelsey B.
September 1, 2011
Hmm, they shouldn't be flat. Maybe the butter you used had too much water? They should look as pictured above!
robynzkent
July 20, 2012
check your baking soda - if it's too old, it may not give the rise it's supposed to.
Blissful B.
May 28, 2011
Another winning recipe from Kelsey! What I love about this (and all her recipes) is that they're easy as well as delicious. So many chocolate intensity cookies have you gather unusual ingredients or melt a bunch of different kinds of chocolate. Kelsey's cookies are made from ingredients I always have in my cabinets (no melting required), and the chocolate taste is fabulous!
accidentalcook
April 3, 2011
Wow, just made these!! Being a mad chocolate freak, I assure you that they will transport you to the inner sanctum of chocolate nirvana. I found out after starting that I was out of espresso powder, so I too used Starbucks VIA, extra bold, four packets. Divine!
Jessie G.
March 30, 2011
making these for third time in a month....just saying...they are excellent.
TyDog
March 27, 2011
I made these without the espresso and used HALF the sugar. They were perfect! I can't imagine wanting them any sweeter. I usually reduce sugar in baked goods, so those with a real sweet tooth might disagree, but if you find most cookies cloying you might want to try them this way. Also, I didn't miss the coffee at all. Delicious!
mainecook61
May 16, 2011
Thanks for the helpful comment. I think I will try them with reduced sugar, as you say. Made with the full amount of sugar, they are really too sweet for my taste.
artsycella
March 25, 2011
I had a sudden and intense craving for chocolate, and I remembered looking at this recipe a while back, so I whipped a batch up yesterday. I didn't have espresso powder, so I used five packets of Starbucks VIA, which equates to five cups of coffee or about two and a half tablespoons. Worked out beautifully. The coffee flavor is rich but not overpowering, and provides a perfect counter note to the wonderful chocolate.
JFrancisco
March 3, 2011
I didn't have the instant espresso, so I made them without it. I also added walnuts in place of some of the chocolate chips. Super yum. I'm sure the original recipe is that much better. Thanks for sharing!
Jessie G.
February 13, 2011
very, very good. I made with decaf coffee - ground very fine ... and it worked (I think!). A bit cakey, which I love. Used Giradelli 60% chips.
steinanwine
February 6, 2011
These truly are AMAZING. I made these because all of the reviews said AMAZING, INSANELY GOOD, AWESOME ... and all these statements are totally true. These are some of the best cookies I have ever made! I made a half batch, added a little extra chocolate chips and baked a few minutes longer (due to crummy oven) and these were simply awesome. I also let batter chill in fridge for a few hours, maybe this is why they needed a bit longer cooking time. Anyway, regardless, I did not change anything in the way of flavor .... the cookies are just totally totally awesome. This recipe is going in my stash of family traditions. THANK YOU!
jilladavis
January 17, 2011
Good Lord these are the most amazing cookies. I just burned myself as I could not wait for them to cool before devouring. Perfect with a cold cup of milk.
Love the gooey chocolate. Next time I might halve the chips and replace with toasted walnuts.
I took advice from @maryvelasquez and made four cookie logs for the freezer. I'll have these for months to come.
Like @Oui,Chef (who I also follow) my favorite cake recipe calls coffee. That would be Kelsey's chocolate bundt cake (another amazing treat).
Thanks again!
Jill
(6 months pregnant and baking up a storm)
Love the gooey chocolate. Next time I might halve the chips and replace with toasted walnuts.
I took advice from @maryvelasquez and made four cookie logs for the freezer. I'll have these for months to come.
Like @Oui,Chef (who I also follow) my favorite cake recipe calls coffee. That would be Kelsey's chocolate bundt cake (another amazing treat).
Thanks again!
Jill
(6 months pregnant and baking up a storm)
TheWimpyVegetarian
January 5, 2011
These are just amazing!!! I made these for a lunch I'm doing Thursday for 20 people, and they just came out of the oven. A few got lost along the way to the tupperware container when my husband walked through the kitchen. And I, of course, needed to do some quality control testing. They are absolutely wonderful!!! Thanks for such a great recipe, kelsey!
Beth4158
December 31, 2010
These are INSANE.
I'm going to throw in some chopped, toasted walnuts the next time. I love walnuts in just about every baked good, and I suspect they'll make these cookies even more exception, which is hard to fathom, but I look forward to trying!
Many thanks!
I'm going to throw in some chopped, toasted walnuts the next time. I love walnuts in just about every baked good, and I suspect they'll make these cookies even more exception, which is hard to fathom, but I look forward to trying!
Many thanks!
Oui, C.
December 15, 2010
I'm with Tom...these are amazing! Made a triple batch (no easy feat, mind you) of these lovelies to add to our holiday goodie bags this year. Keeping a nice little tin for myself, thank you very much. - S
Kelsey B.
December 19, 2010
That is so great to hear Steve, I am so grateful for your compliments. A triple batch! That's a lot of caffeine! :)
thirschfeld
December 13, 2010
I made these for an open house party and they ROCK. From top to bottom they are so gooo-ooood. Thanks for posting this Kelsey
JosieD
December 10, 2010
These are insane! Just baked some up to give away for holiday treats. So chocolatey and blissful. A tad bit salty, though. Next time I might add a bit less...
Heena
June 23, 2010
Yum! These are like Dorie Greenspan's world peace cookies with espresso added - always a friend to chocolate.
Texas C.
May 2, 2010
These cookies were Divine! I used coarse kosher salt in mine, it was a nice contrast to the chocolate and espresso.
TheWimpyVegetarian
March 30, 2010
Wow, Kelsey! These were GREAT! I just made them and so wonderful still a little warm from the oven. With a big glass of milk,YUM!
kcg
February 7, 2010
These cookies were superb! The perfect nosh while watching our New Orleans Saints!
Who Dat?
Who Dat?
maryvelasquez
December 5, 2009
When I made these and the other finalist chocolate cookies, I was up to my eyeballs in cookies, so I froze the remaining double chocolate espresso cookie dough--I formed it into a log shape, wrapped it in freezer paper, and then put the whole this in a zip-loc freezer bag. I hack off a chunk of the log every now and then and bake a small batch. The cookies come out beautifully. They are so good just out of the oven.
MexicoKaren
November 8, 2009
Actually, you can use very finely ground espresso coffee IF you add the coffee to the wet ingredients (butter, eggs and sugars) instead of the dry ingredients. Cream the espresso along with the butter and sugar and it will be fine.
Aliwaks
November 7, 2009
I can't wait to try them!! may slip a few tbs of cocoa nips in though..since I am obsessed with them at the moment.
lzebre
November 3, 2009
I really like the cookie; I would put nuts in rather than chocolate chips. Just my peculiarities.
VTCook
November 3, 2009
I just made these and they're really THAT good. I did not have choc chips, but used peanuts instead. I think they'd be great with white choc chips too. SOOO good!
Kelsey B.
November 3, 2009
I am so glad you like them as much as I do! Substituting the chips for peanuts or white chocolate chips is a great idea. I think that's one of the best things about baking cookies, it's ok to tweak what you'd like to add to suit your own tastes.
mayoliv
November 2, 2009
Quick question, Does it have to be Instant Espresso? I have Bustello supremo grinds will they work?
witloof
November 2, 2009
are you asking if you can put regular ground coffee into the cookies? no. but if all you have is regular instant coffee, that will be OK. you might want to add an extra tablespoon of regular, since it's not as strongly flavored.
Kelsey B.
November 3, 2009
Hi Mayoliv - WTloof is correct. It is best to use instant espresso or coffee because it will dissolve in the batter, the grinds would remind crunchy and not taste good at all. If you don't have instant espresso you can use instant coffee. I have never done it, but agree with wtloof, add a little more coffee than the 2 T of espresso powder in the recipe since it is not as strongly flavored. let me know how it turns out or if you have any questions!
PhoebeLapine
November 1, 2009
mmm these look so so good. they remind me of these cookies my aunt used to make growing up! so decadent and delish!
THEToughCookie
November 1, 2009
You had me at "double chocolate espresso".
Adding this to my recipe file.
Adding this to my recipe file.
Angela
October 31, 2009
These are perfect! So good right out of the oven with a big glass of milk or a cup of hot tea.
Maria T.
October 29, 2009
Great recipe, will definately try it when grandchildren aren't around. Well done.
Oui, C.
October 21, 2009
My favorite chocolate cake recipe also calls for a dose of black coffee and it is addictive. This sounds like my kind of cookie!
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