Double Chocolate and Espresso Cookies

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Very good, but a little too much like a brownie. After reading other reviews, I added an extra teaspoon of baking powder and 1/2 teaspoon of baking soda to avoid "flat" cookies. Instead of the espresso beans, I used about 2 tablespoons of instant coffee.

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I tried this recipe after watching the show because it looked so delicious. Let me just say it is the best chocolate cookie I have ever had!!! It is a wise idea to use a measured scoop. Some of my scoops were a little too big. The cookies that were bigger were more of a brownie consistency because I didn't want to leave the cookies in too long...they were still absolutely delicious. The espresso beans created a nice crunch in the cookie, Giada is a chocolate genius!

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also turned out flat and not crackled. i wanted them to be puffy like her's. what to do?

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Easy to make and very tasty!! And I don't like coffee.

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Awesome!

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Thank you for this tasty recipe! I also modified the ingredients to be gluten-free by using an all purpose gluten-free flour. I didn't have the chocolate covered espresso beans so I substituted instant ground coffee (a little less that the recipe called for and used milk chocolate chips instead of semi-sweet. These cookies were amazing, brownie-like but in a sweet little cookie package with a beautiful crackle top. Nothing short of delicious!

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I made these the day the show aired and they tasted amazing. However, they didn't rise or crack, resulting in a pretty flat cookie. Has anyone else experienced this? Should they be baked at 350 instead of 300? Or perhaps there isn't enough baking powder?

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This is an amazing cookie. My only big objection is feeding a small child chocolate-covered espresso beans, even though they were ground up in the recipe. There is enough chocolate in this cookie for any chocolate junkie and more than enough for a small child, so I left the espresso beans out my recipe and did not miss it.

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Thank you Giada for an amazing cookie recipe that I could modify so easily to be gluten free! I just used 1/2 cup oat flour and 1/2 cup white rice flour -instead of the real thing. My cookies were a little flat so next time I think I will add some baking soda as well, but over all- OMG!!!!

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Instead of using the chocolate-covered espresso beans could you put instant espresso powder or other ground coffee? If so, how much coffee powder? I ask because I don't like chocolate-covered espresso beans like my mom. The only place I find them is Gertrude Hawk, I love that place!