Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Dark-Chocolate Cookies with Espresso 3.9 (115) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Yield: 22 Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like. Ingredients 1 cup all-purpose flour (spooned and leveled) ½ cup unsweetened Dutch-process cocoa (spooned and leveled) ½ teaspoon baking powder ½ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature 1 ½ cups sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. Cook's Notes The gentle heat of a double boiler melts chocolate without scorching it. Place chopped chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, and heat, stirring occasionally, until melted. Alternatively, microwave the chocolate, stirring every 30 seconds, until melted. Print