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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

Photography: not applicable

Source: The Martha Stewart Show, November 2005


  • 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


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

  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. 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. 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.

Reviews Add a comment

  • MS12489722
    31 MAR, 2017
    Fabulous cookies! I would definitely make them again. They did not spread much so if you want a flatter shape press down a bit on the balls of dough when you place them on the cookie sheet before baking. I dId not have the bar bittersweet chocolate but used about 3/4 of a bag of Ghirardelli 60% bittersweet chips and it worked fine. Thank you for this delicious recipe!
  • Lady Maria
    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.
  • slk1027
    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.
  • kitkath
    28 DEC, 2008
    You use espresso instant coffee from the supermarket.
  • nattypkt
    19 APR, 2008
    The great chocolate cookie That you should try
  • MS10648303
    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.
  • MS12186121
    18 APR, 2008
    I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried
  • MS10237140
    18 APR, 2008
    Go to and type in espresso powder
  • JLKLadybug
    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.
  • tamiam
    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.