Photo: Chewy Chocolate Espresso Cookies Recipe
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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By MelissaDC
on February 20, 2012
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I feel like there is something missing from this recipe, maybe the type of flour to use. I didn't get cookies I got hard bricks the first time because I had to bake them for 30 minutes to get a cookie texture and then the second time i baked them for 7 minutes and had a gloopy mess.
By edo funk
Florida
on July 13, 2011
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I absolutley LOVED these cookies!!!!! They are chewy, chocolatly and sooo rich. I did add an extra ingredient: 4 drops of mocha/hazelnut extract.
By erinkoro_6018103
San Francisco, CA
on December 09, 2008
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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?
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