Double Chocolate Espresso Cookies Recipes

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DOUBLE CHOCOLATE AND ESPRESSO COOKIES



Double Chocolate and Espresso Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 10 to 12 cookies

Number Of Ingredients 11

6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, such as Nestle Toll House

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a small bowl, combine the bittersweet 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, 2 tablespoons 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 cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

ESPRESSO DOUBLE CHOCOLATE CHIP COOKIES



Espresso Double Chocolate Chip Cookies image

Chewy, gooey, oozing with chocolate, and caffeinated to boot.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

2 sticks (1 cup unsalted butter, room temperature)
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla extract
1 1/2 tablespoons instant espresso powder
2 eggs (preferably room temperature)
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1 teaspoon salt
2 cups one 16 oz. bag semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
  • Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
  • Add the vanilla extract and espresso powder and mix until well incorporated.
  • Beat in the eggs.
  • Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated.
  • Mix in the chocolate chips, just until incorporated.
  • Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
  • Bake for about 10 minutes, until they're set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
  • Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE ESPRESSO COOKIES



Double Chocolate Espresso Cookies image

Two warnings about these cookies: Don't give them to young children before bedtime and don't leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well-this aerates the cookies and integrates the sugar-but be conservative with your mixing once the dry ingredients are added.

Provided by Kelsey Banfield

Categories     HarperCollins     Cookies     Chocolate     Coffee     Bake     Dessert

Yield Makes 50-55 cookies

Number Of Ingredients 10

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder, like Medaglia D'Oro, or similar
12 ounces semisweet chocolate chips

Steps:

  • Heat the oven to 350°F.
  • In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
  • In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
  • Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

DOUBLE-CHOCOLATE ESPRESSO COOKIES



Double-Chocolate Espresso Cookies image

Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE ESPRESSO COOKIES



Double Chocolate Espresso Cookies image

Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 36

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter, softened
1 tablespoon brewed espresso coffee or very strong coffee, cooled
1 egg
1/4 cup butter, softened
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
4 teaspoons brewed espresso coffee or very strong coffee, cooled
1 teaspoon vanilla
3 tablespoons shaved semisweet chocolate baking bar

Steps:

  • Heat oven to 375°F.
  • In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

DARK-CHOCOLATE COOKIES WITH ESPRESSO



Dark-Chocolate Cookies with Espresso image

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 22

Number Of Ingredients 10

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
  • Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 173 g, Fat 9 g, Fiber 1 g, Protein 2 g

ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES



Espresso Double-Chocolate Chunk Cookies image

Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes eighteen 3-inch cookies

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus one large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.
  • Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.

DOUBLE-CHOCOLATE ESPRESSO COOKIES



Double-Chocolate Espresso Cookies image

From TOH, these sound FABULOUS!!I mean come on--2 of my favorite things--espresso AND chocolate!! So I am going to put them here until I can bake them.

Provided by FloridaGrl

Categories     Drop Cookies

Time 40m

Yield 3 dozen, 3 serving(s)

Number Of Ingredients 10

3 (1 ounce) unsweetened chocolate squares
2 cups semi-sweet chocolate chips, divided (semisweet)
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup sugar
2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
  • In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
  • Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 1432.3, Fat 84.4, SaturatedFat 50.1, Cholesterol 292.8, Sodium 562.6, Carbohydrate 179.4, Fiber 12.2, Sugar 136.8, Protein 18.4

DOUBLE CHOCOLATE AND ESPRESSO COOKIES



Double Chocolate and Espresso Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 31m

Yield 10 to 12 cookies

Number Of Ingredients 12

6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. 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 cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

CHOCOLATE ESPRESSO COOKIES



Chocolate Espresso Cookies image

Categories     Cookies     Coffee     Mixer     Chocolate     Dessert     Bake     Kid-Friendly     Walnut     Spring     Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 10

3 ounces unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips
8 tablespoons unsalted butter, cut into pieces
3 large eggs
1 cup plus 2 tablespoons sugar
2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts

Steps:

  • Preheat oven to 350°F and grease 2 large heavy baking sheets.
  • In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
  • Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #drop-cookies     #desserts     #american     #easy     #holiday-event     #cookies-and-brownies     #chocolate     #dietary     #gifts     #number-of-servings     #3-steps-or-less

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