Espresso double chunk chocolate cookies are a delectable treat that combines the rich, bold flavor of espresso with the classic indulgence of chocolate chip cookies. These cookies offer a perfect balance of sweet and slightly bitter notes, making them a unique and satisfying dessert. Whether you're a coffee lover seeking a sweet fix or a chocolate enthusiast looking for a new twist on a classic, these espresso double chocolate chunk cookies are sure to tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 31m
Yield 10 to 12 cookies
Number Of Ingredients 12
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.
DOUBLE-CHOCOLATE ESPRESSO COOKIES
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
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 AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 10 to 12 cookies
Number Of Ingredients 11
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
Chewy, gooey, oozing with chocolate, and caffeinated to boot.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
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
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
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
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
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
ESPRESSO CHOCOLATE CHUNK COOKIES
These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
Provided by Lauren Magenta
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and kosher salt together in a medium bowl.
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
- Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
- Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g
ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES
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
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
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
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 ESPRESSO TOFFEE COOKIES
The name says it all. I use a scoop to make these large cookies. The recipe is from the food blog culinaryconcoctionsbypeabody.com. She credits the recipe as a being an adaption from The Great Book of Chocolate, by David Lebovitz.
Provided by Marie Nixon
Categories Dessert
Time 33m
Yield 3 cookies, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees farenheit.
- Line 3 baking sheets with parchment paper or spray with baking spray.
- In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
- Add the eggs, vanilla, and espresso powder.
- Mix well, stopping once to scrape the sides and bottom of the bowl.
- Sift together the flour, cocoa powder, baking soda, and salt.
- Mix into the creamed butter mixture, scraping again. Stir in the toffee pieces and chocolate chips.
- Scoop the cookie dough using a cookie scoop, so that they are about the size of a golf ball, arranging them at least 2 inches apart.
- Bake until the cookies are just flat, 16 to 18 minutes, turning and rotating the baking sheets as necessary for even baking.
- Let cool about 10 minutes before transferring from the baking sheet to the cooling rack. Once cool, store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 262.2, Fat 12.7, SaturatedFat 7.7, Cholesterol 45.5, Sodium 193.6, Carbohydrate 37.2, Fiber 1.8, Sugar 25.3, Protein 3
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cookies will be. Look for chocolate with a cocoa content of at least 60%.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help the cookies develop a crispy exterior and a chewy interior.
- Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
Espresso double chocolate chunk cookies are the perfect treat for any chocolate lover. They're rich, decadent, and have the perfect amount of espresso flavor. Follow these tips to make the best espresso double chocolate chunk cookies you've ever had!
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