Name: Sara's Chocolate Espresso Cookies

Ingredients:

• 3/4 cup all purpose flour
• 1/3 teaspoon baking powder
• 1/4 teaspoon salt
• 3 oz unsweet chocolate, chopped
• 2 cups (12 oz or one bag) semi-sweet chocolate chips (I actually used Ghirardelli double chocolate chips)
• 1 stick unsalted butter, cut up or at room temp
• 3 large eggs at room temp
• 1 cup plus 2 tablespoons sugar
• 2 1/2 teaspoons finely ground dark roast coffee, espresso or french roast

Instructions:

• Combine flour, baking powder, and salt in a small to medium bowl.
• In a double boiler, melt unsweet chocolate, chips and butter.
• Stir till smooth (~14 minutes), set aside.
• While chocolate is melting, beat eggs, sugar and coffee in a large bowl with a mixer on high until thick and pale. Mixture should ribbon(?) when beaters are lifted out. (Roughly 3 minutes)
• Beat melted chocolate into eggs/sugar/coffee mixture.
• Sift flour mix into chocolate/eggs/sugar mixture and stir/mix until blended.
• Drop by teaspoonful onto greased cookie sheet.
• Bake 8-10 minutes at 350F or until puffed and cracked on top.
• Cool on sheets for several minutes, then transfer to cooling racks. being careful not to let the cookies fall apart.
• It helps to stir up the dough before doing another sheet of cookies else it gets gritty in appearance (not taste.)
• Delicious warm and melty, but store best in the freezer.

Comments: 12/09/2009 - I used cooking spray on the cookie sheet. I got about 30 cookies. With clean-up, the whole took me an hour to an hour and a half.
10/25/2010 - This time I got 26 large cookies. I added a couple minutes to the baking time.
4/11/2018 - I used 10 oz of Ghirardelli semi-sweet chips, and I used Canola Cooking Spray on the sheets. After baking for 10 minutes, the cookies were done, but they were very soft and gooey when they first came out of the oven. I let the first batch cool for 1 minute, but some crumbled and disintegrated when being transfered to the racks. The second batch cooled a little longer and all survived the transfer. With heaping teaspoons, I got 27 cookies. From starting to putting the first batch in the oven was 46 minutes. The second batch was done in an hour and 15 minutes.
10/24/2018 - Melting the chocolate only took about 11 minutes. I added 1/2 cup of shredded coconut after stirring the floor in. I got 28 cookies. From the time I started until the cookies were in the oven was about 50 minutes.
6/27/2021 - I put parchment paper on the cookie sheets and baked the cookies for 9 minutes. I got 37 cookies.
3/22/2022 - I only had 1 3/4 cups of chocolate chips so I added 1/34 cup of unsweetened cocoa powder. I used the 2 quart measuring cup for mixing and parchment paper on the cookie sheets again. I got 36 cookies. I took about 1 1/2 hour and then another 1/2 hour to clean up.

Source: Sara Anderson, December 6, 2004, e-mail

Return to the main page