Chocolate Espresso Cookies From Martha Stewart
Chocolate Espresso Cookies are large, double chocolate cookies with a fairly strong coffee flavor. If you don't have espresso powder, you can use instant coffee crystals instead.
Servings 18
Ingredients
- 2 cups all-purpose flour 260 grams
- ½ cup unsweetened cocoa powder 40 grams
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons instant espresso powder or 2 packets instant coffee 1 T. total
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
- ¾ cup 1 ½ sticks unsalted butter, softened
- 1 cup packed light brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 1 large egg
- 1 egg yolk
- 7 ounces bittersweet or semisweet chocolate coarsely chopped
Instructions
- Whisk together flour, cocoa powder, salt, and baking soda; set aside.
- In a small bowl or custard cup, stir together espresso powder, vanilla, and a tablespoon of water; set aside.
- In a large mixing bowl, using an electric mixer, cream butter and sugars together on medium speed until light and fluffy. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula.
- Stirring with a large spoon, add the flour mixture gradually stirring until fully blended. If you are using a stand mixer or a hand held mixer with a very low speed setting, you can use that.
- Stir in chocolate chunks.
- Line a couple of dinner plates with plastic wrap. Using a ¼ cup measure or a large cookie scoop, scoop heaping balls of dough onto plastic. Cover and chill for 2 hours or until ready to bake.
- When ready to bake, preheat oven to 325 and line 2 baking sheets with parchment paper.
- Place scoops of dough about 3 inches apart on prepared baking sheets and bake until cookies are set, about 18-20 minutes. Remove from oven; let cool completely before removing cookies.
Notes
Espresso powder is great, but I often have packets of instant coffee around and use that instead. 2 packets (or about 1 tablespoon total) gives enough coffee flavor for us. Using 2 tablespoons of espresso will give you a stronger coffee flavor. I also chill the dough before baking.