Best 8 Crisp Chocolate Espresso Ribbon Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a delectable treat that combines the richness of chocolate with the invigorating flavor of espresso? Look no further than our curated collection of recipes for the irresistible "Crisp Chocolate Espresso Ribbon Cookies." Embark on a culinary journey as we guide you through the art of creating these delectable cookies, with layers of indulgent chocolate and hints of aromatic espresso woven together in perfect harmony. Whether you're a seasoned baker or just starting your culinary adventures, our comprehensive guide will provide you with all the essential information and tips to achieve that perfect crisp texture and irresistible flavor combination that makes these cookies truly exceptional.

Check out the recipes below so you can choose the best recipe for yourself!

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES



Crisp Chocolate-Espresso Ribbon Cookies image

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

Provided by Food Network

Categories     dessert

Time 52m

Yield 60 cookies depending on size

Number Of Ingredients 10

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

Steps:

  • In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
  • Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
  • Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

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.

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES



Cardamom and Espresso Chocolate Chip Cookies image

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.

Provided by Kim

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 13

3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
  • Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
  • Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
  • Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g

CRISPY CHOCOLATE COOKIES



Crispy Chocolate Cookies image

I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.

Provided by ChefLilli118

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 ½ cups white sugar
1 egg
2 cups all-purpose flour
1 cup cocoa powder (such as Hershey's®)
1 teaspoon baking soda
1 pinch salt
¾ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
  • Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
  • Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g

CHOCOLATE RIBBON BARS



Chocolate Ribbon Bars image

No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

1 package (10 to 11 ounces) butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
2 cups semisweet chocolate chips
1/4 cup butter, cubed
2 tablespoons water
3/4 cup confectioners' sugar

Steps:

  • In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

This intense chocolate cookie has a crackly exterior with a deeply fudgey and chewy interior.. Recipe is from pastry chef Kate Jansen, who serves them at her restaurant, Willow, in Arlington, VA and was printed in the Washington Post. Dough needs 1 hour refrigeration. To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Provided by blucoat

Categories     Drop Cookies

Time 30m

Yield 40 cookies

Number Of Ingredients 11

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans
2 teaspoons vanilla extract
1 cup walnuts, toasted, then coarsely chopped

Steps:

  • Combine the flour, baking soda and salt in a small bowl and set aside.
  • Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
  • In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
  • Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
  • Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 152, Fat 9.6, SaturatedFat 4.7, Cholesterol 27.2, Sodium 46.3, Carbohydrate 17, Fiber 1.4, Sugar 12, Protein 2.3

CRISP CHOCOLATE ESPRESSO RIBBON COOKIES (COOKIE MIX)



Crisp Chocolate Espresso Ribbon Cookies (Cookie Mix) image

Source: Betty Crocker. "Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want." There is 2 hour refrigeration time with this recipe.

Provided by Mom2Rose

Categories     Dessert

Time 50m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 8

1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup chocolate-covered coffee beans, coarsely to finely crushed
1/3 coarsely toasted almond, chopped

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap.
  • In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms.
  • Divide dough in half; place half of dough in another bowl.
  • Stir melted chocolate into half of dough.
  • To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan.
  • Evenly press half of espresso dough over chocolate dough in pan.
  • Repeat with remaining chocolate dough and espresso dough.
  • Fold plastic wrap over dough to cover.
  • Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F.
  • Remove dough from pan; unwrap.
  • Place dough on cutting board.
  • Cut dough crosswise into 4 equal pieces.
  • Cut each piece crosswise into 1/4-inch slices.
  • On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown.
  • Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 23.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 18.6, Carbohydrate 0.4, Fiber 0.2, Protein 0.3

Tips:

  • Use high-quality chocolate for the best flavor. You can use dark, milk, or semisweet chocolate, depending on your preference.
  • Make sure the espresso powder is dissolved in the hot water before adding it to the dough. This will help to prevent the espresso powder from clumping.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. The cookies should be slightly soft in the center but not gooey.
  • Let the cookies cool completely before serving. This will help them to firm up and develop their full flavor.

Conclusion:

Chocolate espresso ribbon cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a combination of chocolate and espresso flavors, and they have a crisp texture and a chewy center. These cookies are sure to be a hit with everyone who tries them.

Related Topics