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Double Chocolate and Espresso Cookies Recipe

Double Chocolate and Espresso Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 51-60 of 73

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  • on June 02, 2011

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    The chocolate and espresso flavors are intensely delicious. You can taste both flavors, but even the people who don't like coffee loved them. Perfect for any occasion!

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  • on May 24, 2011

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    Holy Gigantica! These cookies are enormous and DELICIOUS. Super quick and easy to make. I had my butter and eggs at room temp, so my cookies came out looking like something from a food photo shoot- beautiful and round and puffy.
    I didn't want to buy chocolate covered espresso beans, so instead used 1T of espresso powder. I also followed along another reviewer's idea and used half irish cream and half water. It gave the cookies a hint of irish cream flavor without over-bearing them. However, I don't think it's necessary.
    Give these one a shot! Everyone will fall in love with you.

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  • on May 20, 2011

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    Very yummy and easy to make..

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  • on May 20, 2011

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    I thought these cookies turned out great.Really easy to make.Crisp around the edge and soft and chewy in the center.I will definitely make them again!

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  • on April 26, 2011

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    I made these with gluten free flour (we all have Celiac's disease and they came out SO SO SO good. My two favorites, coffee and chocolate! YUM! Finding chocolate covered espresso beans in my little, middle of nowhere town was nearly impossible but I was on a mission! Thank you so much!

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  • on April 14, 2011

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    I made these cookies last night and managed to get 2 dozen out of one batch, so my scoop must be a lot smaller. I followed the advice of others and creamed the butter with my sugar before adding the eggs and other wet ingredients. My cookies were beautiful little pillows of cakey goodness. Also, it is best to grind or chop the beans as finely as possible. These cookies were for treat day at work and everyone raved about them so much I had to share the recipe. This recipe is a KEEPER!

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  • on March 28, 2011

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    AWESOME!!!! These were wonderful! Thanks for the recipe!

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  • on March 28, 2011

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    CAPITAL OMG!! This is the best chocolate cookie recipe I have ever made. Totally delicious. You can even add chopped macadamia nuts to make
    them even more decadent. The eggs have to be room temp. and do not over mix or they will go flat. Simply Superb!

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  • on March 20, 2011

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    EXCELLENT YUMMY YUMMY! If you use chocolate covered espresso beans, make sure to grind them fine as Giada notes. I didn't grind mine quite enough and every so often I can feel a slight bit of rough texture in my cookies. Next time I'm going to try to grind them similar to texture of coffee grinds for coffee maker. Other than that, I followed the recipe exactly as written and mine were puffy, soft and beautiful with just a hint of cracking on the top on some of the cookies. I was sure to use room temperature eggs and butter as noted - I'm wondering of those that had trouble with flat cookies were using room temperature ingredients. I took them out of the oven at the first sight of cracking on the top -- about 21 minutes in my convection oven -- and they were baked perfectly!

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  • on March 17, 2011

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    Wow! These are fantastic. After reading some of the reviews, I was worried about flat cookies, so, after I formed the cookies, I put the cookie sheet in the refrigerator for 20 minutes, then baked them. They puffed and cracked...didn't spread at all. I baked in a convection oven at 275 for 19 minutes. They are beautiful and delish! Thank you Giada.

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