Ingredients for Double Chocolate Espresso Cookies
- Unsweetened Chocolate Squares
- Semi Sweet Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- Instant Coffee Granules
- 1 cup granulated sugar
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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How to Make Double Chocolate Espresso Cookies
- In a small heavy saucepan, melt 1 ounce unsweetened chocolate, 1 cup (6 ounces) semi-sweet chocolate chips, and 1/2 cup (1 stick) unsalted butter with 1 teaspoon instant espresso granules and 2 tablespoons strong brewed coffee.
- Stir constantly until smooth and melted, ensuring the chocolate is completely incorporated.
- Remove from the heat and set aside to cool completely.
- In a large mixing bowl, beat 1 cup granulated sugar and 2 large eggs for 3 minutes, or until the mixture is thick and pale yellow.
- Gradually beat in the cooled chocolate mixture until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (6 ounces) semi-sweet chocolate chips.
- Drop rounded tablespoons of cookie dough 2 inches apart onto ungreased baking sheets.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are cracked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
547g
Fat
250g
Carbs
59g
