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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Double Chocolate Espresso Cookies Recipe

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This recipe for Double Chocolate Espresso Cookies is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz. unsweetened chocolate, chopped
2 c. (12 oz.) semisweet chocolate chips, divided
1/2 c. butter, cubed
1 T. instant coffee granules
1 c. + 2 T. sugar
3 eggs
3/4 c. flour
1/2 t. baking powder
1/4 t. salt
Directions:
Directions:
In a small heavy saucepan, melt unsweetened chocolate, 1 cup of chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

In a small bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Slowly incorporate small portions of the chocolate mixture into the eggs & sugar; beat in the rest of the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls at least 2 inches apart onto greased baking sheets. *Note: cookies seem to stick to parchment paper if used.* Bake at 350º for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

These are very chewy cookies, not crisp.
Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Awesomely rich cookies for the chocolate and coffee lover.

 

 

 

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