Soft Double Chocolate Espresso Cookies

From Relish magazine’s recipe


  • 3 oz unsweetened chocolate, chopped into meltable pieces
  • 2 cups semisweet chocolate chips, divided into two portions, a cup each
  • 1 stick (½ cup) butter
  • 3 large eggs
  • 1 cup, plus 2 Tbsp, sugar
  • 3 tsp finely ground dark roast coffee
  • ¾ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


  1. Preheat oven to 350F.
  2. Melt unsweetened chocolate, 1 cup chocolate chips and butter in microwave on low power. Stir after every minute until smooth, about 4 minutes.
  3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk.
  4. Beat in chocolate mixture.
  5. In a separate bowl, sift flour, baking powder and salt and whisk to mix well.
  6. Mix in the dry ingredients into the bowl of liquid ingredients. Stir until just combined.
  7. Add remaining chocolate chips. Stir until just mixed.
  8. It is supposed to look very liquidy.You can leave it in the fridge for 15 if you want a thicker cookie.
  9. Using an ice cream scoop, drop batter 2 inches apart on greased or parchment lined cookie sheet.
  10. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely.

Yields 2 dozen


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