Espresso Double-Chocolate Chunk Cookies

(29)
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

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

  2. 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.

  3. 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.

  4. 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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