Chewy Chocolate Cookies with Espresso

I can’t believe this Chewy Chocolate Cookies recipe with espresso has been in my stack of cookie recipes to try since October, when it appeared in Everyday Food!

Where does the time go?

How did it get to be June already?

The recipe popped back into consciousness and onto the top of my cookie recipe stack after reading Joe’s recent post at Culinary in the Country.

If you like rich and Chewy Chocolate Cookies you’re going to want to put this chewy chocolate cookie recipe on your “to do” list. It’s full of rich dark chocolate goodness from melted bittersweet chocolate, unsweetened Dutch-processed cocoa powder and chunks of bittersweet chocolate.

Coffee has a natural affinity for chocolate, making it deeper. Richer. And this chewy chocolate cookie recipe calls for adding a full tablespoon of espresso powder so you really taste it, but if you prefer, you can always decrease it or leave it out altogether. If you don’t have espresso powder, instant coffee will work too.

You’ll need 4 ounces of chopped bittersweet chocolate divided in half. You melt 2 ounces of it to mix into the dough.

The other 2 ounces of chopped chocolate gets stirred in at the end right before baking.

Since I do quite a lot of baking and have little self control when it comes to cookies, I cut the recipe in half and made just one dozen of these dark chocolate espresso cookies. These beauties are definitely going into my “best recipes” file.

Chewy Chocolate Cookies with Espresso Recipe (Half Batch)

2 ounces chopped bittersweet chocolate, melted
1 1/2  teaspoons instant espresso powder or instant coffee granules
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
2 ounces coarsely chopped bittersweet chocolate

Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.

Melt 2 ounces of the chopped chocolate in the microwave or on the stove top (whichever you prefer). When the chocolate is smooth, stir in espresso powder or instant coffee. Set aside to rest while you prepare the remaining ingredients.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt and set it aside while you mix the wet ingredients.

In a large mixing bowl, beat together the butter and sugar until creamy. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Beat in the melted chocolate and espresso mixture. Stop and scrape down the sides of the bowl with a rubber spatula if necessary to make sure all your ingredients are well blended. Add the flour mixture just until combined. Gently stir in the coarsely chopped chocolate, being careful not to over mix.

Scoop dough by two-tablespoon amounts onto lined baking sheets, spacing the scoops of dough at least 2 inches apart. (I like to do this with a small ice cream scoop.)  Bake until the edges of the cookies are just dry, about 13 to 15 minutes. Remove from the oven and carefully transfer cookies to a wire rack to cool completely.

Makes about about 1 dozen chewy chocolate cookies

Source: Everyday Food

For a full batch of Chewy Chocolate Cookies

You might also like…

• Chewy Chocolate Chip Cookies
• Outrageous Oreo Brownies
• Easy Cream Cheese Swirl Brownies

 

Tagged as: Chocolate