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 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.
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
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 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.
CHEWY CHOCOLATE ESPRESSO COOKIES
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
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
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