Double Chocolate and Espresso Cookies

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these cookies were delicios i keep on eating them there so gooey giada is a great chef

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I made these cookies the other day and they turned out EXACTLY like Giada's! (Don't you love it when that happens? I used chocolate-covered coffee beans instead of espresso beans but otherwise followed her instructions exactly. I spaced them pretty far apart and they baked beautifully. They are rather large...that's the only thing I might change next time. But I love the crunchy outside with the chewy inside. I will definitely be making these again!

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I followed the recipe to a T - ended up with one giant cookie (even though I spaced the cookies 3 inches apart that stuck to the parchment paper I had sprayed with pan spray. I was really looking forward to enjoying these, but I can't get them off the pan.

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Very good! I also made them with a smaller scoop. Rich! Also try to get them onto pans quickly as they lose a little gloss as the batter sits. I topped some cookies with the chocolate expresso beans and they held up nicely in he oven and added extra crunch. I left the expresso beans a little chunky forntexture. Easy and caterer quality.

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Great tasting cookies. I used ground Chocolate Mac Nut Kuhuna Coffee instead of the Expresso beans, and I added 1/4 tsp. almond extract. I also added a small amount of ground pecans and a tiny bit of coconut. Yummy! I made smaller and got 2 1/2 dozen cookies. Thank you Giada - your recipes are the best!

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way to large..add walnuts & make them smaller reducing the cooking time ...If you LOVE LOVE chocolate, you can get a fix with these!! they are brownie like..they are suitable for really hard core choco- holics!!

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I followed this delicious recipe to the letter, other than using a 1 1/2oz.cookie scoop to portion out the dough and cooking them only about 12 minutes, using the convection on my Wolf oven. These pack a rich chocolatey punch and the smaller size was perfect with my homemade vanilla bean ice cream. I loved the added depth of flavor that came with the addition of the chocolate espresso beans. It was quick & easy for me, as I had everything in my pantry. It yielded 32 smaller cookies, mounded & soft on the inside, with a slight crisp on the edges. I love Giada.....she's my go to gal when I'm feeling the need for variety.

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These turned out so good and delicious.

I didn't have the chocolate covered espresso beans so I used 1 tsp of espresso powder - you can certainly add more or less to your personal tastes.

I also just melted the chocolate and butter in the microwave because doing it over a pain is a pain and just makes more dishes - in my opinion at least.

I did size them at the 1/4 c. suggested but you can certainly make them smaller and just cook for less. The size they turn out is huge! So if you were selling them, to raise money or such, the big size would be good to sell individually.

The batter is very thick so don't worry if it seems tight - they don't spread a lot so they only need to be about 1-2 inches apart.

If you love anything chocolate, this is a great cookie for you!

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Very chocolatey cookie. Moist inside with sort of a brownie texture. Shiny and crackled on top. Rich chocolate flavor; not overly sweet. Husband says it's a cookie for the gals..too chocolatey for him (light weight. I used all semi-sweet chocolate pieces for the chocolate and used instant coffee in place of the espresso beans. Smelled wonderful while baking..coffee/chocolate..umm..didn't have the coffee flavor after baked because I didn't use coffee beans, but still very good. Recipe says makes 10-12. I used a smaller cookie scoop and made 19.

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Made these about two weeks ago and they're awesome! Much like a brownie, moist and flavorful. Next time I make these I plan to add some type of nuts for an extra bit of crunch...