i’m not playin’ around y’all. these are serious cookies.
are extremely strange and don’t like chocolate in the least, you should stay away from this recipe.
they are basically the perfect chocolate chip cookie but with chocolate in the batter too.
plus they have this surprise of espresso in them which is lovely and warm and exciting.
(this recipe is from the lovely giada de laurentiis, and as usual, i have adapted it just a bit.)
double chocolate & espresso cookies
(makes about 26 cookies)
6 oz semi-sweet chocolate, chopped into 1/2″ pieces
2 tbsp butter, unsalted
1/3 cup dark chocolate-covered espresso beans (*see note below*)
1 cup flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp fine sea salt
3/4 cup sugar
2 tbsp water
1 tsp vanilla extract
1 bag semi-sweet chocolate chips
1. preheat the oven to 300.
2. in the top of a double boiler, combine the chocolate and the butter. fill lower pan with about an inch of water and bring to simmering. (if you don’t have a double boiler, you can use a small bowl and place it over a regular saucepan of simmering water.) stir occasionally until the chocolate has melted and the mixture is smooth.
3. in a blender or food processor, finely chop the the chocolate-covered espresso beans. in a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
4. in a large bowl, whisk together the sugar, eggs, water, and vanilla. gradually add the dry ingredients and stir until thick & smooth. fold in the melted chocolate. stir in the chocolate chips. using a cookie or small ice cream scoop, place 1/4 cup-sized scoops onto baking sheets.
5. bake until slightly puffed and the tops begin to crack, about 18-20 minutes. allow the cookies to cool completely on the baking sheets before serving.
**ingredient note: on one day i was dying to make these, i was unable to find chocolate-covered espresso beans. instead, i used 1/4 cup regular espresso beans and the cookies came out just as well.