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Espresso Double-Chocolate Chunk Cookies

Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.

  • 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

  1. Step 1

    Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, November 2005

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Reviews (10)

  • 29 Aug, 2013

    This is a beautiful recipe. The chocolate flavor was very deep, the espresso powder makes the difference. Maybe the next time i will use a little less sugar. I strongly recommend you to do it. If you want to get crunchy cookies, left them 25 minutes in the oven instead of 20.

  • 17 Mar, 2009

    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.

  • 28 Dec, 2008

    You use espresso instant coffee from the supermarket.

  • 19 Apr, 2008

    The great chocolate cookie That you should try

  • 18 Apr, 2008

    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.

  • 18 Apr, 2008

    I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried

  • 18 Apr, 2008

    Go to www.kingarthurflour.com and type in espresso powder

  • 14 Mar, 2008

    Very delicious! I can't ever find instant espresso powder, so I used instant coffee and used brewed coffee instead of water.

  • 13 Mar, 2008

    I would love to try them! Where do you buy your espresso powder? I haven't had any luck yet finding any.

  • 27 Nov, 2007

    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.