Espresso Double-Chocolate Chunk Cookies
Best Baker Meritt Palminteri, makes her espresso double-chocolate chunk cookies.
Espresso Double-Chocolate Chunk Cookies
Watch the Video
Espresso Double-Chocolate Chunk Cookies
Best Baker Meritt Palminteri, makes her espresso double-chocolate chunk cookies.
Watch the Video
Espresso Double-Chocolate Chunk Cookies
Best Baker, Merritt Palminteri, makes her espresso double-chocolate chunk...
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The Martha Stewart Show, November 2005
- Yield Makes eighteen 3-inch cookies
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus one large egg yolk
- 7 ounces bittersweet or semisweet chocolate, coarsely chopped
Directions
- 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.
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These were great. Almost like a brownie, especially right out of the oven. I used egg replacer and wheat free flour with vegan chocolate and no one noticed. My variations can be found on The Mini Canteen Blog.
These are honestly one of the best double-chocolate chip cookies I've had. The espresso powder really brings out an intense flavor. This recipe is a definite keeper.
You use espresso instant coffee from the supermarket.
The great chocolate cookie That you should try
If you have a Central Market or Whole Foods Market - they should have it. I buy the Medaglia D'Oro brand. I would think an Italian market should also stock it.
I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried
Go to www.kingarthurflour.com and type in espresso powder
Very delicious! I can't ever find instant espresso powder, so I used instant coffee and used brewed coffee instead of water.
I would love to try them! Where do you buy your espresso powder? I haven't had any luck yet finding any.
These are the best chocolate cookies every!!! Eating this cookie is like a little intense piece of chocolate cake. Everytime I have made them for cookie swap, xmas presents, people have just gone ga ga over them. The first time I made them I used Scharffen Berger bittersweet chocolate and it was heaven. Then I got cheap so I used Ghiradelli's bittersweet without too much discernible difference, though maybe they turned out a little drier. Can also freeze cookie dough.