Best 5 Double Chocolate And Espresso Cookies Recipes

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Indulge in a symphony of chocolate and coffee with our delectable Double Chocolate and Espresso Cookies. These cookies are a match made in dessert heaven, featuring a rich and fudgy chocolate cookie base infused with the robust aroma of espresso. Each bite is an explosion of intense chocolate flavor, perfectly complemented by the subtle bitterness of coffee. These cookies are not just a treat; they're an experience that will leave you craving more.

Our collection of Double Chocolate and Espresso Cookie recipes offers a variety of options to suit your preferences. From classic drop cookies to chewy chocolate espresso cookies, and even a gluten-free version, there's a recipe here for every chocolate and coffee lover. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure baking success.

Our classic Double Chocolate and Espresso Cookies are the epitome of indulgence. With a combination of cocoa powder and melted chocolate, these cookies deliver a deep and насыщенный chocolate flavor. The addition of espresso powder enhances the chocolate's richness, creating a harmonious balance of flavors.

For those who prefer a chewier texture, our Chewy Chocolate Espresso Cookies are a must-try. Made with a combination of butter and cream cheese, these cookies have a soft and chewy center that melts in your mouth. The espresso powder adds a hint of sophistication, making these cookies perfect for any occasion.

If you're looking for a gluten-free option, our Gluten-Free Double Chocolate and Espresso Cookies have got you covered. Using a blend of gluten-free flours, these cookies are just as delicious and satisfying as their traditional counterparts. The espresso powder adds a welcome depth of flavor, making these cookies a delightful treat for those with gluten sensitivities.

No matter which recipe you choose, our Double Chocolate and Espresso Cookies are sure to become a favorite. With their irresistible combination of chocolate and coffee, these cookies are perfect for satisfying your sweet cravings. So, preheat your oven and get ready to embark on a baking adventure that will tantalize your taste buds!

Let's cook with our recipes!

DOUBLE-CHOCOLATE ESPRESSO COOKIES



Double-Chocolate Espresso Cookies image

Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE AND ESPRESSO COOKIES



Double Chocolate and Espresso Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 10 to 12 cookies

Number Of Ingredients 11

6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, such as Nestle Toll House

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  • In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt.
  • In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

DOUBLE CHOCOLATE ESPRESSO COOKIES



Double Chocolate Espresso Cookies image

Two warnings about these cookies: Don't give them to young children before bedtime and don't leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well-this aerates the cookies and integrates the sugar-but be conservative with your mixing once the dry ingredients are added.

Provided by Kelsey Banfield

Categories     HarperCollins     Cookies     Chocolate     Coffee     Bake     Dessert

Yield Makes 50-55 cookies

Number Of Ingredients 10

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder, like Medaglia D'Oro, or similar
12 ounces semisweet chocolate chips

Steps:

  • Heat the oven to 350°F.
  • In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
  • In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
  • Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

DOUBLE CHOCOLATE ESPRESSO COOKIES



Double Chocolate Espresso Cookies image

Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 36

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter, softened
1 tablespoon brewed espresso coffee or very strong coffee, cooled
1 egg
1/4 cup butter, softened
1 cup powdered sugar
2 tablespoons unsweetened baking cocoa
4 teaspoons brewed espresso coffee or very strong coffee, cooled
1 teaspoon vanilla
3 tablespoons shaved semisweet chocolate baking bar

Steps:

  • Heat oven to 375°F.
  • In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g

ESPRESSO DOUBLE-CHOCOLATE CHUNK COOKIES



Espresso Double-Chocolate Chunk Cookies image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes eighteen 3-inch cookies

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg, plus one large egg yolk
7 ounces bittersweet or semisweet chocolate, coarsely chopped

Steps:

  • 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.

Tips:

  • Use high-quality chocolate: The chocolate is the star of this recipe, so it's important to use the best chocolate you can find. Look for a chocolate with a cocoa content of at least 70%.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough: Chilling the dough will help the cookies to hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature: This will help the cookies to develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely: The cookies will continue to firm up as they cool. Let them cool completely before enjoying them.

Conclusion:

These double chocolate and espresso cookies are the perfect treat for any chocolate lover. They're rich, decadent, and have a hint of coffee flavor. They're also easy to make and can be enjoyed by people of all ages. So next time you're in the mood for a sweet treat, give these cookies a try. You won't be disappointed.

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