Espresso Double-Chocolate Chunk Cookies
Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.
- Yield: Makes eighteen 3-inch cookies
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
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.