You know something’s a success when people ask for the recipe after eating it.
I was a little doubtful while scooping these cookies out onto the baking sheet. The batter didn’t look like any cookie dough I had ever seen because it was pretty loose and some even lost their shape when they hit the pan.
I was still worried after they were done baking and I chomped on one while still warm from the oven. It just tasted o~kay.
But, I let them sit overnight and by the next day they had somehow changed. The flavors had mingled together and become stronger. The texture on the outside had become crunchier and the inside more fudgy, like a brownie. In fact, these taste like a delicious brownie-cookie hybrid, and they even double as a caffeine pick-me-up because of the chocolate covered espresso beans.
Everyone that tried these cookies became an immediate convert, even those that don’t like coffee (read: my mom).
Even though a little more work goes into these to melt the chocolate, there are only 2 tablespoons of butter in the entire recipe. Can you believe it? I think I’m going to try coating these with sugar next and see if they can replace my traditional Milk Chocolate Espresso Cookies at Christmas time. If you’re one of those that doesn’t like crunchy things like nuts or candy in your cookies (like my fiance), then you can replace the chocolate covered espresso beans with a strong espresso powder.
Double Chocolate and Espresso Cookies Recipe
- Yield: 20 cookies
- Ready In:
These cookies from Giada de Laurentiis are a perfect compromise when you can't decide between brownies or cookies. I've adapted the recipe here to create a smaller cookie size.
- 6 ounces dark chocolate chopped into ½-inch pieces
- 2 tablespoons unsalted butter room temperature
- ⅓ cup chocolate-covered espresso beans heaping
- 1 cup all purpose flour
- 2 tablespoons Unsweetened Natural Cocoa Powder
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¾ cup sugar
- 2 large eggs room temperature
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Place an oven rack in the center of the oven. Preheat the oven to 300 ℉. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips.
- Using a small cookie or ice cream scoop, scoop batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes.
- Allow the cookies to cool completely on the baking sheets and serve. (They taste much better when cooled!)
- Cuisine: Cookies