Espresso Double-Chocolate Chunk Cookies Recipe

Name: Espresso Double-Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup white whole wheat flour; 1/2 cup cocoa powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 2 1/2 tablespoons dark roast instant coffee granules; 1 tablespoon pure vanilla extract; 1 tablespoon water; 6 tablespoons butter, softened; 3/4 cup unsweetened applesauce, drained (you'll need about 11/4 cups to get this amount); 1/2 cup packed Splenda brown sugar blend; 1/4 cup granulated sugar; 1/2 cup egg substitute (or one large egg plus one large egg yolk); 1 cup (6 oz.) semisweet chocolate chips

Servings: persons

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 tablespoons dark roast instant coffee granules
1 tablespoon pure vanilla extract
1 tablespoon water
6 tablespoons butter, softened
3/4 cup unsweetened applesauce, drained (you'll need about 11/4 cups to get this amount)
1/2 cup packed Splenda brown sugar blend
1/4 cup granulated sugar
1/2 cup egg substitute (or one large egg plus one large egg yolk)
1 cup (6 oz.) semisweet chocolate chips

1
Put a fine sieve into a bowl large enough so the sieve doesn't touch the bottom of the bowl, then spoon the applesauce into the sieve. Let the applesauce stand for about 30 minutes, then scoop 3/4 cup of the drained applesauce from the sieve.
2
Preheat oven to 325 degrees. In a medium bowl, whisk together flours, cocoa powder, salt and baking soda. Set aside. In a small bowl stir together coffee granules, vanilla and water until coffee granules are dissolved. Set aside.
3
In the bowl of an electric mixer, cream butter, drained applesauce and sugars together on medium speed until light and fluffy. Add egg substitute and mix until incorporated. Add coffee mixture and mix well. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer and fold in chocolate chips.
4
Drop by rounded tablespoon onto ungreased nonstick baking sheets.

848

kcal

Calories

Fat

123

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 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup white whole wheat flour, 1/2 cup cocoa powder, 1/2 teaspoon salt, and more.

Yes, Espresso Double-Chocolate Chunk 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.

Espresso Double-Chocolate Chunk Cookies

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