Double Chocolate and Espresso Cookies

Name: Double Chocolate and Espresso Cookies
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 57 milliliters dark chocolate-covered espresso beans; 57 milliliters dark chocolate-covered espresso beans; 2 eggs, at room temperature; 125 grams flour; 0 teaspoons fine sea salt; 175 milliliters semi-sweet chocolate chips (recommended: Nestle Toll House); 170 grams semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli); 150 grams sugar; 2 Tbsps unsalted butter, at room temperature; 2 Tbsps unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 2 Tbsps water

You can never have too many dessert recipes, so give Double Chocolate and Espresso Cookies a try. This recipe serves 10. One serving contains 370 calories, 5g of protein, and 18g of fat. This recipe from Foodnetwork requires sugar, chocolate-covered espresso beans, semi-sweet chocolate chips, and semi-sweet chocolate. From preparation to the plate, this recipe takes approximately 31 minutes.

Instructions

Watch how to make this recipe.

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a small bowl, combine the chocolate and butter.

Ingredients you will need

Chocolate

Butter

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Bowl

Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

Ingredients you will need

Chocolate

Water

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Bowl

Frying Pan

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.

Ingredients you will need

Chocolate Covered Espresso Beans

Espresso Beans

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

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Food Processor

Whisk

Bowl

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.

Ingredients you will need

Chocolate Chips

Vanilla Extract

Chocolate

Ice Cream

Sugar

Water

Egg

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Ice Cream Scoop

Baking Sheet

Whisk

Bowl

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.

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Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 57milliliters

dark chocolate-covered espresso beans 57milliliters

dark chocolate-covered espresso beans 2

eggs, at room temperature 125grams

flour 0teaspoons

fine sea salt 175milliliters

semi-sweet chocolate chips (recommended: Nestle Toll House)170grams

semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)150grams

sugar 2Tbsps

unsalted butter, at room temperature 2Tbsps

unsweetened cocoa powder 1teaspoon

pure vanilla extract 2Tbsps

water

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.