Chewy Chocolate Espresso Cookies Recipes

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CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

Provided by Food Network

Categories     dessert

Time 52m

Yield 60 cookies depending on size

Number Of Ingredients 10

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

Steps:

  • In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
  • Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
  • Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

This intense chocolate cookie has a crackly exterior with a deeply fudgey and chewy interior.. Recipe is from pastry chef Kate Jansen, who serves them at her restaurant, Willow, in Arlington, VA and was printed in the Washington Post. Dough needs 1 hour refrigeration. To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Provided by blucoat

Categories     Drop Cookies

Time 30m

Yield 40 cookies

Number Of Ingredients 11

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans
2 teaspoons vanilla extract
1 cup walnuts, toasted, then coarsely chopped

Steps:

  • Combine the flour, baking soda and salt in a small bowl and set aside.
  • Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
  • In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
  • Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
  • Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 152, Fat 9.6, SaturatedFat 4.7, Cholesterol 27.2, Sodium 46.3, Carbohydrate 17, Fiber 1.4, Sugar 12, Protein 2.3

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