DOUBLE CHOCOLATE AND ESPRESSO COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 31m
Yield 10 to 12 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
- In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
- In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
ESPRESSO CHOCOLATE CHIP COOKIE
Steps:
- Preheat oven to 300 degrees F.
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
ESPRESSO CHOCOLATE CHUNK COOKIES
These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
Provided by Lauren Magenta
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and kosher salt together in a medium bowl.
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
- Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
- Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g
CHOCOLATE ESPRESSO COOKIES
Mmmmmm - chocolate & coffee, two of my favorite things! Just add milk for a very grown up afternoon treat! Wonderful on Christmas cookie trays! From Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu.
Provided by Busters friend
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
- Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
- In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- Pour in melted chocolate and beat until combined.
- Add flour mixture and chocolate chips and mix on low just until incorporated.
- Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
- Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
- Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
- Bake for 8 to 10 minutes-cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
Nutrition Facts : Calories 93.6, Fat 5.7, SaturatedFat 3.4, Cholesterol 13.4, Sodium 26.9, Carbohydrate 11.8, Fiber 1.3, Sugar 6.8, Protein 1.6
CHEWY CHOCOLATE ESPRESSO COOKIES
This intense chocolate cookie has a crackly exterior with a deeply fudgey and chewy interior.. Recipe is from pastry chef Kate Jansen, who serves them at her restaurant, Willow, in Arlington, VA and was printed in the Washington Post. Dough needs 1 hour refrigeration. To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Provided by blucoat
Categories Drop Cookies
Time 30m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
- Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 152, Fat 9.6, SaturatedFat 4.7, Cholesterol 27.2, Sodium 46.3, Carbohydrate 17, Fiber 1.4, Sugar 12, Protein 2.3
CHOCOLATE-ESPRESSO COOKIES
Categories Cookies Coffee Chocolate Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.
- Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
CHOCOLATE ESPRESSO DOUGH
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 19 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
DARK-CHOCOLATE COOKIES WITH ESPRESSO
Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 22
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 173 g, Fat 9 g, Fiber 1 g, Protein 2 g
CHOCOLATE ESPRESSO COOKIES
Categories Cookies Coffee Mixer Chocolate Dessert Bake Kid-Friendly Walnut Spring Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 10
Steps:
- 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 chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. 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 mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts.
- Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. Cool cookies in baking sheets 1 minute and transfer to racks to cool completely.
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