Italian Double Chocolate and Espresso Cookies

Ingredients:Italian Double Chocolate and Espresso Cookies
• 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate chips
• 1 cup flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

• Place an oven rack in the center of the oven.
• Preheat the oven to 300 degrees F.
• Line 2 baking sheets with parchment paper.
• Set aside.
• In a small bowl, combine the chocolate and butter.
• Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
•In a medium bowl, whisk together the instant espresso powder, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.
• Gradually add the dry ingredients and stir until thick and smooth.
• Fold in the melted chocolate. Stir in the chocolate chips.
• Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets.
• Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.
• Allow the cookies to cool completely on the baking sheets and serve.

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