Chewy Chocolate Espresso Cookies Recipe

Name: Chewy Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli); 3 ounces unsweetened chocolate, chopped; 4 ounces unsalted butter; 4 large eggs, at room temperature; 1 cup sugar; 1 tablespoon finely ground dark-roast coffee beans; 2 teaspoons vanilla extract; 1 cup walnuts, toasted, then coarsely chopped

Servings: persons

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans
2 teaspoons vanilla extract
1 cup walnuts, toasted, then coarsely chopped

1
Combine the flour, baking soda and salt in a small bowl and set aside.
2
Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
3
In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
4
Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
5
Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

1692

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups flour, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli), and more.

Yes, Chewy Chocolate Espresso Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chewy Chocolate Espresso Cookies

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