Best 6 Triple Chocolate Espresso Bean Cookie Recipes

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

DOUBLE CHOCOLATE AND ESPRESSO COOKIES

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.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

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.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES

Steps:

• Preheat oven 375°F.
• In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
• In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
• Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
• Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
• Drop the dough by heaping tablespoons onto a cookie sheet.
• Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
• Allow to cool.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE

Steps:

• Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

CHOCOLATE ESPRESSO COOKIES

Steps:

• Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
• Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
• In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
• Pour in melted chocolate and beat until combined.
• Add flour mixture and chocolate chips and mix on low just until incorporated.
• Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
• Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
• Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
• Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.