“All you need is love. But a little chocolate now and then doesn’t hurt.”
Charles M. Schulz
Chocolate Chocolate Espresso Cookies
There is no simpler way of stating this… THESE ARE THE BEST COOKIES IN THE WHOLE WIDE WORLD. I apologize if that is not what you’re looking for in a cookie. If you’re looking for something that elicits the response, “Oh these are quite yummy.” then do NOT make these cookies! I repeat DO NOT MAKE THESE COOKIES!
If however you are hoping for something a little more like “OH MY GOD THESE ARE THE BEST DAMN COOKIES I HAVE EVER EATEN IN MY ENTIRE LIFE!” then these are the cookies you’re looking for. Promise!
I kid you not when I say that I have had reactions to these cookies that go from the polite. “WOW! These are amazing!” to “Holy F#@&! What are these made of?” to something positively unrepeatable and frankly mostly not even coherent. They are genuinely that good.
In fact they are so good I want you to stop reading this post immediately and just go make them… Seriously. Then let me know if you agree!
Enjoy & Namaste!
- 2 cups AP flour
- ½ cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 teaspoon salt
- 16 oz semi-sweet chocolate, chopped
- 4 large eggs
- 2 tsp vanilla extract
- 1 shot espresso approx ¼ cup (regular coffee works too)
- 10 TBSP unsalted butter, room temp
- 1½ cups brown sugar
- ½ cup granulated sugar
- 1 cup semi sweet chocolate chips
- Combine flour, cocoa, baking powder and salt, stir with whisk
- Melt chocolate in bowl set over simmering water (or melt in microwave if you prefer) stir until smooth
- Beat eggs, vanilla and espresso with a fork, set aside
- Beat butter until smooth and creamy, scraping sides often
- Beat in sugars until well combined
- Add chocolate scraping sides of bowl often
- Add egg mixture
- Add flour mixture blending until just combined
- Fold in chocolate chips by hand, trying to not over mix
- Cover with wrap and allow to stand at room temp for about 30 mins until it becomes fudge like
- Preheat oven to 350
- Line baking sheets with parchment or Silpat
- With about a heaping TBSP roll dough into a ball placing about an inch or so apart on the baking tray
- Bake for about 15-18 minutes. Tops will look cracked but centres with still be gooey.
- Allow to cool on tray for about 10 minutes (they are REALLY breakable at this point)
- Cool for a further 10 minutes (or more) on wire racks.
- They become fudge like on the inside with a gorgeous crispy exterior.