Best 4 Chewy Chocolate Espresso Cookies Recipes

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Indulge in a delightful culinary journey with our exquisite Chewy Chocolate Espresso Cookies. These cookies are a harmonious blend of rich chocolate and aromatic espresso, resulting in a taste sensation that will tantalize your taste buds. With a chewy texture and a hint of espresso, these cookies are the perfect accompaniment to your morning coffee or afternoon tea.

This article presents a collection of three irresistible Chewy Chocolate Espresso Cookie recipes, each with its unique twist. The Classic Chewy Chocolate Espresso Cookies offer a timeless flavor combination that will satisfy any chocolate lover. For those seeking a more intense espresso flavor, the Double Espresso Chocolate Cookies are sure to impress. And for a touch of indulgence, the White Chocolate Espresso Cookies combine the richness of white chocolate with the robust flavor of espresso.

These recipes are carefully crafted to ensure a perfect balance of flavors and textures. With step-by-step instructions and helpful tips, even novice bakers can create these delectable cookies with ease. Whether you're hosting a gathering of friends or simply craving a sweet treat, these Chewy Chocolate Espresso Cookies are sure to be a hit. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds wanting more.

Let's cook with our recipes!

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.

ESPRESSO CHOCOLATE CHUNK COOKIES



Espresso Chocolate Chunk Cookies image

These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.

Provided by Lauren Magenta

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup packed light brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
1 shot brewed espresso
1 large egg
1 teaspoon vanilla extract
1 ½ cups dark chocolate chunks
1 teaspoon flaky sea salt

Steps:

  • Whisk flour, baking soda, and kosher salt together in a medium bowl.
  • Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
  • Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
  • Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g

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

CHOCOLATE-ESPRESSO COOKIES



Chocolate-Espresso Cookies image

Categories     Cookies     Coffee     Chocolate     Nut     Dessert     Bake     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 30

Number Of Ingredients 11

6 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.
  • Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies keep their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. The centers should be slightly soft and gooey.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

These chewy chocolate espresso cookies are the perfect treat for any chocolate lover. They're rich, decadent, and have the perfect amount of espresso flavor. They're also easy to make and can be enjoyed by people of all ages. So next time you're looking for a delicious and satisfying cookie, give these chewy chocolate espresso cookies a try.

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