Recipe by Suzanne
"Coffee flavored chocolate cookies that have a brownie feel."
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3 (1 ounce) squares
semisweet chocolate chips
2 1/4 teaspoons
finely ground espresso beans
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
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.
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!
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!
OH yeah! I love coffee,so I'm going to rate this one high. I made this recepie into brownies. WOW! There awesome.
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. :)
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Espresso Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 164
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