Coffee flavored chocolate cookies that have a brownie feel.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.

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  • In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.

  • Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

Nutrition Facts

275 calories; protein 4g; carbohydrates 29.3g; fat 18.3g; cholesterol 44.6mg; sodium 60.5mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2010
If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites! Read More
(16)

Most helpful critical review

Rating: 3 stars
07/15/2003
VERY deep and dark on the chocolate if you like that sorta thing and the coffee taste is a mild one. It was basically a thinned out brownie and although they are ultra-rich we still enjoyed them. Read More
(5)
42 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/10/2010
If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites! Read More
(16)
Rating: 4 stars
02/09/2009
when i first finished mixing the batch, i placed the cookies on the sheet and they just melted right on there, so i thought it was a disaster. if you leave the batch around exposed for a while, it hardens, and the melting won't happen. i wouldn't make these cookies for guests to eat right out of the oven, but the day after, they're just absolutely to die for! love this recipe!! but not to be made the day-of for dinner guests, for instance Read More
(13)
Rating: 5 stars
07/13/2003
Chocolate Espresso Cookies are awesome! I made a big batch to share with my coworkers, and everyone _loved_ them! They are perfect, and the espresso flavor is not at all overpowering. Some folks who tried them suggested putting in whole espresso beans -- only for true caffeine nuts! Read More
(11)
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Rating: 5 stars
09/11/2003
OH yeah! I love coffee so I'm going to rate this one high. I made this recepie into brownies. WOW! There awesome. Read More
(7)
Rating: 5 stars
06/17/2011
I actually found this on anther site a few years ago and this is one of my all time faves. Yes it has a brownie like consistency so it was a surprise the 1st time I made it but a GOOD surprise. Every time I make this I am showered with a mix of compliments (Oh my gawd these are amazing) and complaints (I hate you a cannot stop eating these!) so I am always happy to make and share! Read More
(6)
Rating: 5 stars
02/17/2010
These really hit the spot! I used instant espresso powder instead of espresso grounds and upped the amount to a heaping tablespoon which turned out great! I also upped the flour to a cup because of everyone saying how flat the cookies were coming out and it did work but I probably would have liked them the way they were since I like flat cookies. But if you like your cookies a little cakier try that.:) Read More
(6)
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Rating: 5 stars
12/20/2010
Absolutely delicious. I ended up discarding the nuts and mixing all of the chocolate chips into the initial chocolate mixture. This changed the cookie time a bit (if I did it for 11 minutes they turned out really mushy) so I just ended up taking them out when they looked "done". A huge hit with friends and family. Another fun thing to try is using peppermint coffee which gave the cookies more of a christmas-y feel. Read More
(5)
Rating: 3 stars
07/15/2003
VERY deep and dark on the chocolate if you like that sorta thing and the coffee taste is a mild one. It was basically a thinned out brownie and although they are ultra-rich we still enjoyed them. Read More
(5)
Rating: 5 stars
05/01/2007
This was the first time I've tried making a chocolate-based cookie but gosh it tasted great! I like the recipe primarily because the cookies taste sufficiently chocolatey without being too sweet. I added an extra teaspoonful of espresso just for the extra punch! Read More
(5)