Whether you’re craving something sweet or just looking for a new recipe to shake up your holiday cookie exchange, add these sweet treats to your baking to-do list.
They have a rich dark chocolate flavor without being overly sweet and just a hint of espresso. Mmm. Coffee & chocolate packaged neatly in a cookie. Does it get any better than that? The recipe only calls for 1/2 cup of flour which is quite a bit less than your average cookie. The result is similar to a thin, chewy mocha brownie, perfect for dunking in a cold glass of milk or a hot cup of coffee.
Like most baked goods, these are best warm from the oven, but will last for a week in a resealable container. Oh, who am I kidding? Cookies never last a week in our house. Yours?
Recipe from The Gourmet Cookie Book, as featured in
4 oz. unsweetened chocolate, chopped
3 c. semisweet chocolate chips
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 1/2 T. instant espresso powder
2 t. vanilla extract
1. Preheat oven to 350°F. In a metal bowl set over a saucepan of simmering water or in a microwave-safe bowl in the microwave, melt the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, then remove the bowl from the heat.
2. In a small bowl, stir together the flour, baking powder, and salt. In an electric mixer, beat the eggs with the sugar until the mixture is thick and pale, then beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture; fold in the flour mixture, then stir in the remaining chocolate chips. Let the batter chill for several hours.
3. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper or coated with cooking spray and bake for about 10 minutes, or until puffed, shiny, and cracked on top. Let the cookies cool on the baking sheets, transfer to racks, and let cool completely.
Looking for instant espresso powder? Pick up (Amazon). It’s one of the best Italian coffees.
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