by KelseyTheNaptimeChef
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by Sarah Shatz
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by KelseyTheNaptimeChef
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by Kabocha
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by borntobeworn
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2 1/4
sticks unsalted butter, room temperature
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1 cup
sugar
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1 cup
light brown sugar
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2
eggs, room temperature
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2 1/2 cups
flour
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3/4 cups
unsweetened cocoa powder
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1 teaspoon
baking soda
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1 teaspoon
Kosher salt
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2 tablespoons
instant espresso powder (like Medaglia D'Oro, or similar)
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12 ounces
semisweet chocolate chips
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Preheat oven to 350
Ask the hotline about this step!Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
Ask the hotline about this step!In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
Ask the hotline about this step!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 chocolate chips.
Ask the hotline about this step!Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
Ask the hotline about this step!These are excellent! I think next time I may increase the amount of espresso to get a little more of that delightful coffee kick.
These cookies are completely delicious and will be entering the regular rotation. Thanks for a great recipe, Kelsey!
These sound like the perfect accompinamentt to my Chocolate Espresso Pots de Creme!
I made these today. They are easy to make and just delicious. Only changes I made were use of organic sugar and I used some chocolate chunks and some mini chips, because that is what I had.
Not that you didn't get that these were good given the bajillion positive comments, but I wanted to let you know that I liked them an awful lot as well! Made them to take in for some night work and all my colleagues loved them. Thanks for a great recipe!
Thanks so much!!
Oh my god. OH MY GOD. I just took the first tray out of the oven and holy bejeebuz they are DELICIOUS. I ate a few bits of the dough (y'know, to make sure I didn't poison it by mistake) and normally I like the dough more than the cookie... and don't get me wrong, the dough was absurdly good. But the finished cookies? Quite possibly the best thing I ever put in my mouth. I told that to my boyfriend, who got a really sad and offended look on his face... and then he tried one and agreed, best thing in mouth ever.
I eat the dough, too!
We just made these for a fund raiser and they smell delicious! I uploaded a picture (the one with multiples on a rack). I can't eat anything with chocolate after breakfast so I'm looking forward to tasting these in the morning :)
These cookies are rich and full of flavor but pretty easy to make. I am a 62 year old guy who has just started baking. My friends loved these cookies and have the misconception that I know what I'm doing. I simply followed the directions. The result was wonderful. I found that refrigerating the dough made it easier to form the cookies for baking. I can't wait to try more food52 recipes.
Mine turned out like the photo. They're not domed cake-like cookies, but they're not flat either. Their texture & height is similar to a chewy chocolate chip cookie. If yours didn't turn out like that, you may have mismeasured your ingredients. You can also refrigerate the dough before baking to give them a little bit more loft. If you're looking for cake-like cookies specifically, choose recipes with sour cream in the ingredient list. Here are 2 possibilities:
http://www.tasteofhome.com/Recipes/Sour-Cream-Chocolate-Cookies
http://www.food52.com/recipes/9538_mother_daughter_lemon_drops
Happy Baking!
I've just started to bake and wanted to try these cookies due to the amount of comments. The cookies taste amazing but they turned out to be completely flat. Is that how theyare supposed to be or I've made mistake somewhere? I'd prefer if they could be a bit cakey. Yumm with the same taste!
Hmm, they shouldn't be flat. Maybe the butter you used had too much water? They should look as pictured above!
Another winning recipe from Kelsey! What I love about this (and all her recipes) is that they're easy as well as delicious. So many chocolate intensity cookies have you gather unusual ingredients or melt a bunch of different kinds of chocolate. Kelsey's cookies are made from ingredients I always have in my cabinets (no melting required), and the chocolate taste is fabulous!
Wow, just made these!! Being a mad chocolate freak, I assure you that they will transport you to the inner sanctum of chocolate nirvana. I found out after starting that I was out of espresso powder, so I too used Starbucks VIA, extra bold, four packets. Divine!
making these for third time in a month....just saying...they are excellent.
I made these without the espresso and used HALF the sugar. They were perfect! I can't imagine wanting them any sweeter. I usually reduce sugar in baked goods, so those with a real sweet tooth might disagree, but if you find most cookies cloying you might want to try them this way. Also, I didn't miss the coffee at all. Delicious!
Thanks for the helpful comment. I think I will try them with reduced sugar, as you say. Made with the full amount of sugar, they are really too sweet for my taste.
I had a sudden and intense craving for chocolate, and I remembered looking at this recipe a while back, so I whipped a batch up yesterday. I didn't have espresso powder, so I used five packets of Starbucks VIA, which equates to five cups of coffee or about two and a half tablespoons. Worked out beautifully. The coffee flavor is rich but not overpowering, and provides a perfect counter note to the wonderful chocolate.
I didn't have the instant espresso, so I made them without it. I also added walnuts in place of some of the chocolate chips. Super yum. I'm sure the original recipe is that much better. Thanks for sharing!
very, very good. I made with decaf coffee - ground very fine ... and it worked (I think!). A bit cakey, which I love. Used Giradelli 60% chips.
These truly are AMAZING. I made these because all of the reviews said AMAZING, INSANELY GOOD, AWESOME ... and all these statements are totally true. These are some of the best cookies I have ever made! I made a half batch, added a little extra chocolate chips and baked a few minutes longer (due to crummy oven) and these were simply awesome. I also let batter chill in fridge for a few hours, maybe this is why they needed a bit longer cooking time. Anyway, regardless, I did not change anything in the way of flavor .... the cookies are just totally totally awesome. This recipe is going in my stash of family traditions. THANK YOU!
Good Lord these are the most amazing cookies. I just burned myself as I could not wait for them to cool before devouring. Perfect with a cold cup of milk.
Love the gooey chocolate. Next time I might halve the chips and replace with toasted walnuts.
I took advice from @maryvelasquez and made four cookie logs for the freezer. I'll have these for months to come.
Like @Oui,Chef (who I also follow) my favorite cake recipe calls coffee. That would be Kelsey's chocolate bundt cake (another amazing treat).
Thanks again!
Jill
(6 months pregnant and baking up a storm)
These are just amazing!!! I made these for a lunch I'm doing Thursday for 20 people, and they just came out of the oven. A few got lost along the way to the tupperware container when my husband walked through the kitchen. And I, of course, needed to do some quality control testing. They are absolutely wonderful!!! Thanks for such a great recipe, kelsey!
These are INSANE.
I'm going to throw in some chopped, toasted walnuts the next time. I love walnuts in just about every baked good, and I suspect they'll make these cookies even more exception, which is hard to fathom, but I look forward to trying!
Many thanks!
And that'd be "exceptional." I was too delirious with chocolate to type!
I'm with Tom...these are amazing! Made a triple batch (no easy feat, mind you) of these lovelies to add to our holiday goodie bags this year. Keeping a nice little tin for myself, thank you very much. - S
That is so great to hear Steve, I am so grateful for your compliments. A triple batch! That's a lot of caffeine! :)
I made these for an open house party and they ROCK. From top to bottom they are so gooo-ooood. Thanks for posting this Kelsey
That means a lot coming from you Tom, thanks, so glad you enjoyed!!
These are insane! Just baked some up to give away for holiday treats. So chocolatey and blissful. A tad bit salty, though. Next time I might add a bit less...
That is SO incredibly cool? Which state is the fair in? I'll be rooting for you!
Yum! These are like Dorie Greenspan's world peace cookies with espresso added - always a friend to chocolate.
These cookies were Divine! I used coarse kosher salt in mine, it was a nice contrast to the chocolate and espresso.
Wow, Kelsey! These were GREAT! I just made them and so wonderful still a little warm from the oven. With a big glass of milk,YUM!
Wow! These look great -- I'm looking forward to trying them =)
These cookies were superb! The perfect nosh while watching our New Orleans Saints!
Who Dat?
Def a grown-up cookie! And perfect for chocolate lovers!!! Yum!
When I made these and the other finalist chocolate cookies, I was up to my eyeballs in cookies, so I froze the remaining double chocolate espresso cookie dough--I formed it into a log shape, wrapped it in freezer paper, and then put the whole this in a zip-loc freezer bag. I hack off a chunk of the log every now and then and bake a small batch. The cookies come out beautifully. They are so good just out of the oven.
Thanks for the recipe. I made them yesterday, and they taste great!
I am so glad you liked them. Enjoy!
Actually, you can use very finely ground espresso coffee IF you add the coffee to the wet ingredients (butter, eggs and sugars) instead of the dry ingredients. Cream the espresso along with the butter and sugar and it will be fine.
I can't wait to try them!! may slip a few tbs of cocoa nips in though..since I am obsessed with them at the moment.
Congratulations, Kelsey! I'll be trying these!
Thanks Susan! I loved your recipe too - PB and chocolate is a favorite combination of mine!!
I really like the cookie; I would put nuts in rather than chocolate chips. Just my peculiarities.
I just made these and they're really THAT good. I did not have choc chips, but used peanuts instead. I think they'd be great with white choc chips too. SOOO good!
I am so glad you like them as much as I do! Substituting the chips for peanuts or white chocolate chips is a great idea. I think that's one of the best things about baking cookies, it's ok to tweak what you'd like to add to suit your own tastes.
Quick question, Does it have to be Instant Espresso? I have Bustello supremo grinds will they work?
are you asking if you can put regular ground coffee into the cookies? no. but if all you have is regular instant coffee, that will be OK. you might want to add an extra tablespoon of regular, since it's not as strongly flavored.
Hi Mayoliv - WTloof is correct. It is best to use instant espresso or coffee because it will dissolve in the batter, the grinds would remind crunchy and not taste good at all. If you don't have instant espresso you can use instant coffee. I have never done it, but agree with wtloof, add a little more coffee than the 2 T of espresso powder in the recipe since it is not as strongly flavored. let me know how it turns out or if you have any questions!
mmm these look so so good. they remind me of these cookies my aunt used to make growing up! so decadent and delish!
You had me at "double chocolate espresso".
Adding this to my recipe file.
These cookies are simply heavenly.
A true adult treat, so refined, but so good you'll swear you were a kid again.
These are perfect! So good right out of the oven with a big glass of milk or a cup of hot tea.
Just made these cookies on this cold snow filled afternoon--perfect!
Just made these cookies on this cold snow filled afternoon--perfect!
Just made these cookies on this cold snow filled afternoon--perfect!
Great recipe, will definately try it when grandchildren aren't around. Well done.
My favorite chocolate cake recipe also calls for a dose of black coffee and it is addictive. This sounds like my kind of cookie!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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Now, blame it on the fact that we made these bright and early on Tuesday morning, but this ingredient shot has a few errors: the recipe calls for baking soda, not baking powder, and there isn't any vanilla in these cookies. Luckily, we realized our mistakes before we actually made them!
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Does anyone know a brilliant trick for softening brown sugar?
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Because cocoa powder has a tendency to clump, it helps to sort of cut it across the top, rather than just sweep, otherwise you may lose some of your carefully measured cocoa.
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The key ingredient in this recipe: espresso powder.
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Teamwork.
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This dough has an incredible texture.
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Folding the chips in by hand helps guard against over-mixing.
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This is a wonderful recipe with lots of chocolate flavor. I prefer to use chooclate chunks rather than choc chips.