Double Chocolate and Espresso Cookies

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These cookies have a delicious brownie texture and flavor. I make these with 1 cup of Gluten Free all purpose flour and 1/4 tsp of xanthan gum. I use lightly salted chocolate covered almonds in this recipe instead of the espresso beans. I also use brewed coffee instead of the water. After they are done baking, I wrap these individually and put them in the freezer to have whenever I'm craving a brownie! These are truly wonderful. Thanks again Giada for blessing us with the BEST recipes!

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My cookies came out wonderful. I used 1 1/2 teaspoons of espresso powder because that's what I had..Otherwise I followed the recipe exactly. My family loved them...

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While these cookies are very good there are 2 points I can't believe no other reviewer has pointed out. 1- chocolate covered espresso beans are very costly. I paid almost $7 for the amount needed for this recipe. That is a lot to spend on one ingredient. 2- I finely chopped the beans in a food processor just as noted on the recipe but the tiny pieces are hard even after you bake the cookies and get stuck in your teeth the way that popcorn does which is not appealing when you are trying to enjoy a soft cookie. The espresso also leaves a bitter after taste. I will try instant espresso instead of the espresso beans next time which I think will still give the espresso flavor at a fraction of the cost and without the hard bits.

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These are SO good! My husband and I just made them yesterday and they are so moist and delicious! I would put the batter in the fridge for a few minutes before forming the cookies to make the cookies easier. Also, they were so big! Next time we'll make them a little smaller for more cookies

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Simple to understand directions and easily executed for beginners. These cookies are delicious and have a depth of flavor that will make them fit in at any occasion. You'll be the star of the meal with these.

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These cookies are fantastic. A delicious fudgy decadent treat. I added sweet cherries ( squeezed out excess juice and cracked pepper for a little kick at the end. I also used espresso powder because the cherries and cracked pepper gave enough texture. Used a cookie dough scooper for a smaller cookie so the recipe yielded 25 cookies. Everyone loved them, they were gone in a flash so i made another batch the next day.

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Let me start by saying this recipe has replaced my chocolate cookie recipe that I have been using for a couple of years now. This cookie has the intense chocolate flavor and the chewy texture I was hoping for. In all my baking I never use the required amount of sugar so I cut this from 3/4 to 1/2 cup of sugar and they were sweet enough. I also used a little less than 1/3 cup of espresso powder because I did not have the chocolate covered espresso beans on hand. It did not matter because they came out perfectly. I can't understand how some reviewers stated they were very thin. Mine looked just like the picture. Slightly puffed. I notice that Giada adds the melted chocolate mixture to the wet ingredients before she adds the dry in the video but the written recipe adds the mixture after the dry. I followed the written recipe and I am sure it doesn't matter either way. They are delicious and a cinch to make! Thanks Giada!!

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These are just as good as the other reviews promised. Chewy, but with a crisp shell. They're not very sweet, which I appreciate. I didn't have chocolate covered espresso beans handy, so I just threw about 1/4 of espresso beans in a coffee grinder and they had fantastic coffee flavor. I like the texture of the slightly course beans. But I highly recommend even smaller dough balls than the recipe calls for because they cookies puff up more when they're smaller.

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Soooo good!!!! Chewy and moist.

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Absolutely divine!!!