Food

Chocolate Espresso Cookies

It was one of those days where I woke up thinking of chocolate… yes this happens often.  A little morning and a little chocolate so why not a coffee and chocolate combination.  I found this recipe on PetiteKitchenesse a few months ago and marked it because these cookies looked magnificent and the ingredients were simple.  And WOW were these gooey chocolate espresso cookies good especially if you undercook them a touch and add a little vanilla ice cream.

Chocolate Espresso Cookies | www.vanillaandvelvet.com

 Chocolate Espresso Cookies

From PetiteKitchenesse

  • 2â…” cups (around 16 oz.) bittersweet chocolate, chopped
  • 4 tablespoons of butter, softened
  • 4 eggs
  • 1â…“ cups of granulated sugar
  •  1 teaspoon vanilla extract
  • ½ cup of all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon espresso
  • 1 cup semisweet or bittersweet chocolate chips

Directions

Preheat oven to 350° and line two baking sheets with parchment paper.

Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms.  While chocolate and butter are melting, combine eggs, vanilla, and sugar in a large bowl and set aside.  Sift together flour, baking powder, and espresso.  Beat chocolate and butter into the egg mixture until well combined.  Gradually stir in flour mixture until a smooth batter forms. Gently stir in chocolate chips.  Your batter should be rather runny, like brownie batter.  Drop tablespoons of batter on to your parchment paper–lined cookie sheet. Give them a little space, because they will spread out.

Bake for 8–10 minutes, or until they are firm on the outside.

Chocolate Espresso Cookies | www.vanillaandvelvet.com

Here is my home made double boiler – just a glass bowl over a pot of water.  Melt chocolate and butter in double boiler, stirring occasionally until smooth.

Chocolate Espresso Cookies | www.vanillaandvelvet.com

Combine eggs, vanilla, and sugar in a large bowl and set aside.

Chocolate Espresso Cookies | www.vanillaandvelvet.com

Sift together flour, baking powder, and espresso.

Chocolate Espresso Cookies | www.vanillaandvelvet.com
Beat chocolate and butter into the egg mixture until well combined.  Gradually beat in flour mixture and stir in chocolate chips.

Drop tablespoons of batter on to your parchment paper–lined cookie sheet.

Chocolate Espresso Cookies | www.vanillaandvelvet.com

I rolled the extra dough into balls to freeze.   To do this I let the dough firm up in the freezer for and hour and then rolled them out.  This way I get a fresh gooey cookie every time I have a craving!

Check out the new Vanilla & Velvet Recipe Index for more of Gina’s favorite recipes.

This article has 4 comments

  1. Maggie

    Mmmhh these cookies look delic! Can’t wait to try them myself :)

  2. Robert

    Your recipe is very interesting and likely tasty! I would suggest more espresso (1/3 cup) along with dark chocolate.

  3. Abigail espresso maker

    Hi, Gina, good article. I’d read things on different blogs with completely different opinion from yours. However I think you are more talented for this subject and I must say I entirely agreed with you.

  4. John Machine

    I learned a lot from this post, great help for me, thank you!

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