Chocolate Espresso Cookies

Chocolate Espresso Cookies

23 Reviews 2 Pics
Suzanne
Recipe by  Suzanne

“Coffee flavored chocolate cookies that have a brownie feel.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
  2. In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
  3. Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

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Reviews (23)

Rate This Recipe
bananatanya
12

bananatanya

when i first finished mixing the batch, i placed the cookies on the sheet and they just melted right on there, so i thought it was a disaster. if you leave the batch around exposed for a while, it hardens, and the melting won't happen. i wouldn't make these cookies for guests to eat right out of the oven, but the day after, they're just absolutely to die for! love this recipe!! but not to be made the day-of for dinner guests, for instance

Shmoo
11

Shmoo

If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites!

NICHOLEHARDY
10

NICHOLEHARDY

Chocolate Espresso Cookies are awesome! I made a big batch to share with my coworkers, and everyone _loved_ them! They are perfect, and the espresso flavor is not at all overpowering. Some folks who tried them suggested putting in whole espresso beans -- only for true caffeine nuts!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Chocolate Chocolate Chip Cake Cookies

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