Deep, dark, intense…delicious with a cup of coffee. Who wouldn’t love a gift tin of these Chocolate Espresso Cookies along with a bag of their favorite coffee?
Chocolate Espresso Cookies
Ingredients
- ¾ cup (115 grams) all-purpose flour
- 1½ teaspoons (6 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- 2¼ cups (360 grams) 60% chocolate morsels
- ¾ cup (120 grams) 70% chocolate morsels
- ½ cup (115 grams) unsalted butter, softened
- 6 large eggs, room temperature
- 2 cups (400 grams) granulated sugar
- ¼ cup brewed espresso
- 1½ teaspoons vanilla extract
- 2½ cups (400 grams) semisweet morsels, frozen
- 4 cups (540 grams) confectioners’ sugar
Instructions
- Line an 18x13-inch rimmed baking sheet with parchment or wax paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- 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.
- 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.
- Pour mixture into prepared pan. Place a sheet of parchment or wax paper over surface of dough, covering completely. Refrigerate overnight.
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- 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
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.
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!!!
How many cookies does this make?
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!
In the magazine (Winter 2016) this recipe says it makes 90 cookies!
The gram weight of the granulated sugar in this recipe seems off. Typically 1 cup of sugar is 198 grams, so 2 cups should be 396 grams, not 370. Is the cup measurement or the gram weight correct?
Thank you.
And the gram weight of the salt also looks incorrect, unless it’s supposed to be Diamond Kosher, not regular salt. Again, which one is correct?
Thanks.
Hi Lori,
Thank you for your questions!
The volume measurement for the sugar is correct, and I’ve just updated the weight measurement. For the salt, both measurements are correct; we use Diamond Crystal Kosher.
Hope this helps, and happy baking!
Thank you for the information and corrections. It would probably be a good idea to also clarify ‘kosher salt’ in the ingredients.
Beautiful, unique, and tasty cookies. I substituted about half espresso chips with the frozen semi-sweet chips in step #4. Using a medium cookie scoop, it made 4-5 dozen 3″ cookies. A hit with everyone!