Chewy Chocolate Espresso Cookies

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: Better The Next Day

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
7 min
Level:
Easy
Yield:
60 cookies depending on size

Times:

Prep: 45 min
Inactive Prep: --
Cook: 7 min
Total:: 52 min

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Ingredients

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

Directions

In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.

Meanwhile, in another bowl, mix together the flour, baking powder, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.

Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

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Comments & Reviews

recipe Chewy Chocolate Espresso Cookies
Erin San Francisco, CA 12-09-2008
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really great!
Rated: 5 stars out of 5

I always buy these cookies from the grocery store bakery so I was really excited to try this recipe. I made a couple of... changes - I didn't use espresso. For the 2nd round of chocolate chips, I cut it in half and added walnuts. I really wish I would have toasted the walnuts first. BUT I didn't miss the extra chocolate - these are all chocolate to begin with. I waited the full half hour after making the batter. The batter really thickened up a lot. I also froze them for the full 30 min. These cookies did take much longer to cook then 7 minutes but I think I should have kept them smaller - its the middles that needed the extra time and it was slightly tricky to get them cooked without burning the bottoms. So next time, I'll make them much smaller. The cookies are SUPER rich so I think that's better anyway. It was key to let these cool all the way before removing from the pan. I didn't wait because I was dying to taste while warm. That one cookie split up as I tried to pick it up. But 10 minutes later, these were the most amazing chewy texture. I'll try these again for sure - I am considering using white chocolate and macadamia nuts instead...does anyone know if that might work? Read more
recipe Chewy Chocolate Espresso Cookies
Anonymous 02-10-2007
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nice and easy
Rated: 4 stars out of 5

This recipe was pretty easy to make (me and my friend have a knack for ruining recipes), and the cookies turned out... delicious.Read more
recipe Chewy Chocolate Espresso Cookies
Anonymous 11-17-2006
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yummy!!
Rated: 5 stars out of 5

I thought that these were great!!
recipe Chewy Chocolate Espresso Cookies
Karen Aurora, CO 02-16-2006
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Yucky mess!
Rated: 1 stars out of 5

Terrible! These never cooked through so you couldn't even get them off the cookie sheet! The edges burnt because there is... so much chocolate in them they are very delicate, but even after 20 minutes the insides were completely raw! I let them cool on the cookie sheets and they came off but the insides tasted like a solid chocolate chip. Even for an experienced cook and chocoholic these were difficult and yucky!Read more
recipe Chewy Chocolate Espresso Cookies
Critic Santa Rosa, CA 10-16-2005
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1 word..."SUCKS"
Rated: 1 stars out of 5

I was hoping this would be the great recipe since the technique was unusual..(freezer)..etc. However, BIG DISAPPOINTMENT!... The moment it was in the oven, it was runny and once cooked, it was FLAT and HARD like a ROCK. This was a waste of my time, effort and resources....Please DO NOT post any bad recipe.Read more
recipe Chewy Chocolate Espresso Cookies
D Monroe, NC 10-13-2005
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Thin cookies
Rated: 2 stars out of 5

What's up with these cookies? They puff up beautifully in the oven, but before the required cooking time, deflate to a... cracker-like thickness. Did anyone else have the same problem? They were tasty, though.Read more