Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Espresso Double-Chocolate Chunk Cookies 3.7 (29) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 18 3-inch cookies Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe. Ingredients 2 cups all-purpose flour ½ cup cocoa powder ½ teaspoon salt ½ teaspoon baking soda 2 tablespoons instant espresso powder 1 teaspoon pure vanilla extract ¾ cup (1 ½ sticks) unsalted butter, softened 1 cup packed light-brown sugar ½ cup granulated sugar 1 large egg, plus one large egg yolk 7 ounces bittersweet or semisweet chocolate, coarsely chopped Directions 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. not applicable Rate it Print