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Instant espresso dramatically enhances chocolate's flavor.

Source: Martha Stewart Living, December 2007



Cook's Notes

Cookies can be stored in airtight containers for up to 3 days.

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How would you rate this recipe?
  • cookiesgalore
    20 DEC, 2008
    A cheaper place online to get Medaglia D'oro Instant Espresso Coffee, is's cheaper than the website given above and javacabana has free shipping no matter how little you purchase. They have other brands of espresso instant too, but the medaglia is suppose to be better.
  • snowwhite51
    23 DEC, 2007
    I whipped up a half-batch this evening to see how it would go without melting the chocolate, using whole-wheat pastry flour and a little extra espresso. This is a delicious, unique "adult-taste" cookie, but would definitely be better if the chocolate were melted before it was "beaten" into the batter, otherwise you do have melted chunks. By the way, I could see serving these delicate -- but very rich -- cookies with a small glass of ruby red port after an elegant winter dinner!
  • valgoak
    21 DEC, 2007
    I have not made yet - if I have time this weekend I am going to do it. But it sounds like you are correct. It would be hard to 'beat in' hard chocolate. Thank you for pointing it out!
  • shelleyd
    10 NOV, 2007
    I think the choclate is suppose to be melted in this receipe, is that right? The picture shows a chocolate cookie not a chocolate chunk cookie. Has anyone made these yet?

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