Chocolate Espresso Cookies

Deep, dark, intense…delicious with a cup of coffee. Who wouldn’t love a gift tin of these cookies along with a bag of their favorite coffee? 

Chocolate Espresso Cookies
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Ingredients
  1. ¾ cup (115 grams) all-purpose flour
  2. 1½ teaspoons (6 grams) baking powder
  3. 1½ teaspoons (4.5 grams) salt
  4. 2¼ cups (360 grams) 60% chocolate morsels
  5. ¾ cup (120 grams) 70% chocolate morsels
  6. ½ cup (115 grams) unsalted butter, softened
  7. 6 large eggs, room temperature
  8. 2 cups (370 grams) granulated sugar
  9. ¼ cup brewed espresso
  10. 1½ teaspoons vanilla extract
  11. 2½ cups (400 grams) semisweet morsels, frozen
  12. 4 cups (540 grams) confectioners’ sugar
Instructions
  1. Line an 18x13-inch rimmed baking sheet with parchment or wax paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large bowl set over a double boiler, melt 60% and 70% chocolate morsels. (Water should not be touching bottom of bowl.) Whisk in butter; remove bowl from heat, and let mixture cool to room temperature.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar at high speed until very thick and pale in color, 6 to 8 minutes. Slowly pour in cooled chocolate mixture, scraping down sides of bowl to ensure even mixing. Reduce mixer speed to low, and beat in dry ingredients until combined, stopping occasionally to scrape down sides of bowl. Beat in espresso and vanilla. Change from whisk to paddle attachment, and beat in frozen chocolate morsels until incorporated.
  5. Pour mixture into prepared pan. Place a sheet of parchment or wax paper over surface of dough, covering completely. Refrigerate overnight.
  6. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  7. In a large bowl, place confectioners’ sugar. Using a 1-tablespoon levered scoop, scoop dough and drop into confectioners’ sugar, several at a time, tossing to coat. Place 2 inches apart on prepared pans. Bake until puffy and cracked, 13 to 15 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature with layers separated by wax or parchment paper.
Notes
  1. This recipe yields a large amount of cookies that can be stored in the freezer for up to a month. Store in an airtight container with layers separated by wax or parchment paper.
Adapted from Lisa White from Willa Jean
Adapted from Lisa White from Willa Jean
Bake from Scratch https://www.bakefromscratch.com/

3 COMMENTS

  1. My husband and I had these when we visited New Orleans at Willa Jeans and OMG they are the bomb…my husband is a chocaholic and as we are leaving the city my husband says we have to go get more of those cookies so I have been on a mission to find the recipe…this is it! I made them and they are wonderful…the recipe is very easy to follow and absolutely wonderful…best cookies ever!!!

    • Hi Gwen,

      Thanks for reaching out! This recipe yields a large amount of cookies that can be stored in the freezer for up to a month. Store in an airtight container with layers separated by wax or parchment paper. Happy Baking!

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