I saw a photo of these Double-Chocolate Espresso Cookies on the Just a Taste blog and thought they looked really yummy, with their crackly tops, and loved the fact that they had a bit of coffee in them. Coffee + Chocolate is one of the all-time greatest combo’s on the planet. (I learned this at a summer job when I was in high school and not even a coffee-drinker yet. I had a boss who obsessed over his 3 o’clock cup of coffee and three Hershey Kisses, every day, without fail.)
Anyway, I made a batch of these Double-Chocolate Espresso Cookies, and an hour after they came out of the oven, they were gone. And that’s pretty much been the story every time I make them. So consider yourself warned — these cookies don’t hang around, but they sure are fun while they last.
The cookies are pretty easy to make, and if you are extra-lazy like I often am, you can even skip the double-boiler step (see my note below) and be done that much quicker.
INGREDIENTS
3 ounces unsweetened chocolate, chopped (None in the house? 3 tablespoons unsweetened cocoa + 1 tablespoon butter = a good substitute for one ounce of unsweetened chocolate)
2 cups semisweet chocolate chips, divided
8 tablespoons unsalted butter, diced
3 large eggs
1-1/8 cupsugar
2 teaspoons instant coffee granules
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
STEPS
1, Preheat the oven to 350ºF.
2. In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside. (I sometimes just put these ingredients in a microwave-safe bowl and zap in 20-second installments, stirring until smooth)
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
4. Slowly add the chocolate mixture to the bowl, whisking just until combined.
5. Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
6. Scoop heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet.
7. Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
