Double Chocolate Espresso Cookies Recipe

Name: Double Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces; 2 Tablespoons Unsalted Butter, Room Temperature; 1/3 cups Dark Chocolate-covered Espresso Beans; 1 cup All-purpose Flour; 2 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Fine Sea Salt; 3/4 cups Granulated Sugar; 2 whole Eggs; 2 Tablespoons Water; 1 teaspoon Pure Vanilla Extract; 1 cup Semi-Sweet Chocolate Chips

Servings: persons

6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces
2 Tablespoons Unsalted Butter, Room Temperature
1/3 cups Dark Chocolate-covered Espresso Beans
1 cup All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoons Fine Sea Salt
3/4 cups Granulated Sugar
2 whole Eggs
2 Tablespoons Water
1 teaspoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips

1
Place an oven rack in the center of the oven. Preheat the oven to 300u00b0F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
2
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
3
In the bowl of a food processor, finely chop the chocolate-covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
4
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
5
Using a cookie or ice cream scoop, scoop a 1/4 cup of batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

971

kcal

Calories

Fat

129

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 12 ingredients. The key ingredients include: 6 ounces, weight Semi-sweet Chocolate, Chopped Into 1/2 Inch Pieces, 2 Tablespoons Unsalted Butter, Room Temperature, 1/3 cups Dark Chocolate-covered Espresso Beans, 1 cup All-purpose Flour, and more.

Yes, Double 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.

Double Chocolate Espresso Cookies

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