Chocoholics Beware! I like to call these Chocolate Espresso cookies Chocolate Bombs, as the chocolate, espresso, and cayenne powder seem to explode in your mouth with flavor. These Chocolate Espresso cookies are sure to be a hit at any event.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 3 ounces unsweetened dark chocolate (top grade), chopped
- 1 (12-ounce) package semisweet chocolate chips, divided*
- 1/2 cup unsalted butter, cut into pieces
- 3 large eggs
- 1/2 teaspoon cayenne pepper (optional)**
- 1 cup plus 2 tablespoons granulated sugar
- 2 1/4 teaspoons Instant Espresso Powder or finely-ground dark-roast coffee beans
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnuts, coarsely chopped
Preheat oven to 350 F. and grease 2 large heavy baking sheets.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup semi-sweet chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. Learn different techniques for How To Melt Chocolate.
In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture.
Into egg mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts. Let the batter rest for about 10 to 15 minutes (it will thicken slightly during this time).
NOTE: This cookie dough do not do well if you freeze the dough.
Drop batter by heaping tablespoons about 2-inches apart onto baking sheets and bake in batched on the middle rack of oven for 8 to 10 minutes, or until puffed and cracked on top.
Remove from oven and cool cookies on baking sheets 1 minute and then transfer to racks to cool completely. NOTE: DO NOT OVER BAKE - these cookies should be slightly soft in the centers.
* Buy good-quality chocolate. Remember, your cookies will only be as good as the chocolate you buy! like to use Ghirardelli Premium semi-sweet baking chips
** I substituted Ground Red Chipotle that I purchased from Penzeys Spices.
Source: I adapted this recipe from Gourmet Magazine, March 1997.
More Delicious Chocolate Cookies:
Chocolate Crinkles (Kringles)
These are wonderful cookie – a chocolate lover’s delight! I definitely love chocolate! This delicious and popular cookies are know by several names, such as Aggie Cookies, and Crinkle or Kringle Cookies.
Chocolate Sundae Cookies
These cookies remind me of the chocolate pinwheel cookies. I believe this cookie recipe is an older Pillsbury Cook-Off recipe winner.
Chocolate Truffle Bars
As you peruse this recipe, this thought may occur: “Oh my! This must be terribly rich and full of calories.” Well, you’re exactly right – but indulge yourself anyway with one of these divine barsl
Korova Cookies (Sables Korova)
This is a simple butter cookie turned into something magical. It’s that unexpected hint of salt and how it combines with the chocolate that makes for an explosive burst of flavor.
Categories:Baking Chocolate Recipes Dessert Recipes Drop Cookies