Ingredients for Rich Chocolate Espresso Cookies
- 4 ounces unsweetened chocolate, chopped
- 4 ounces semi-sweet chocolate chips, divided
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon espresso powder or instant coffee granules
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
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How to Make Rich Chocolate Espresso Cookies
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt the unsweetened chocolate, butter, and semi-sweet chocolate chips together. Stir until smooth and completely melted.
- Remove from heat and set aside to cool slightly.
- In a large bowl, beat together the eggs and sugar with an electric mixer on high speed until the mixture is light, fluffy, and pale yellow (about 3-5 minutes).
- Beat in the cooled chocolate mixture until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the remaining chocolate chips and walnuts (if using).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The cookies will continue to bake slightly as they cool.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
55g
Fat
26g
Carbs
6g