Espresso Double-Chocolate Chunk Cookies

Rating: 3.66 stars
29 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0

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

The Martha Stewart Show, November 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes eighteen 3-inch cookies
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Ingredients

Directions

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

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  • 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.

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Reviews (11)

29 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Anonymous
Rating: Unrated
03/31/2017
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!
Anonymous
Rating: 5 stars
08/29/2013
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.
Anonymous
Rating: Unrated
03/17/2009
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.
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Anonymous
Rating: Unrated
12/28/2008
You use espresso instant coffee from the supermarket.
Anonymous
Rating: Unrated
04/19/2008
The great chocolate cookie That you should try
Anonymous
Rating: Unrated
04/18/2008
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.
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Anonymous
Rating: Unrated
04/18/2008
I made this cookies so many times and they are always a hit. The best chocolate cookie recipe I ever tried
Anonymous
Rating: Unrated
04/18/2008
Go to www.kingarthurflour.com and type in espresso powder
Anonymous
Rating: Unrated
03/14/2008
Very delicious! I can't ever find instant espresso powder, so I used instant coffee and used brewed coffee instead of water.
Anonymous
Rating: Unrated
03/13/2008
I would love to try them! Where do you buy your espresso powder? I haven't had any luck yet finding any.
Anonymous
Rating: Unrated
11/27/2007
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.
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