Chocolate Espresso Cookies

4.4
(41)

Coffee flavored chocolate cookies that have a brownie feel.

6
6
6
6
Servings:
18
Yield:
3 dozen

Ingredients

  • 3 (1 ounce) squares unsweetened chocolate

  • 2 cups semisweet chocolate chips

  • ½ cup butter

  • 3 eggs

  • 1 cup white sugar

  • 2 ¼ teaspoons finely ground espresso beans

  • ¾ cup all-purpose flour

  • teaspoon baking powder

  • 1 cup chopped walnuts

Directions

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

  2. 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.

  3. 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 (per serving)

275 Calories
18g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 275
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 44%
Cholesterol 45mg 15%
Sodium 61mg 3%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 9%
Total Sugars 22g
Protein 4g
Vitamin C 0mg 1%
Calcium 29mg 2%
Iron 2mg 11%
Potassium 157mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.