“Sometimes me think, what is friend? Then me say, friend is someone who shares last cookie.”~ Cookie Monster
Dense, chocolatey and not too sweet. With a hit of espresso. These deep, dark cookies pack a big chocolate punch. Sometimes it’s hard, but I have been known to share my last cookie.
Double Chocolate Espresso Cookies
Serves: Approx. 24 cookies
Ingredients
- 6 oz unsweetened chocolate, chopped
- 8 oz bittersweet chocolate, chopped
- 1 stick (1/2 cup) butter, chopped
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs
- 1¼ cup sugar
- 1 teaspoon vanilla
- 3 teaspoons finely ground espresso (or dark roast coffee)
Instructions
- Preheat oven to 350.
- Line 2 large baking sheets with parchment.
- Reserve about ½ cup of the chopped bittersweet chocolate. In a double boiler, melt the unsweetened chocolate and the remaining bittersweet chocolate along with the butter. Stir until smooth, remove from heat and set aside.
- Sift flour, baking powder and salt into a bowl and set aside.
- In the bowl of an electric mixer, beat the eggs and sugar and vanilla until thick and pale, about 2 minutes. Beat in the coffee. Mix in the melted chocolate until incorporated. Carefully add the flour mixture and mix until just combined. Stir in the remaining chopped chocolate.
- Place heaping tablespoons of the batter on the baking sheets, about 2 inches apart. Bake about 8-10 minutes.
- Cool cookies for a couple of minutes before transferring to a rack to cool.
- Makes about 24 cookies
