Double Chocolate Espresso Cookies


Makes 15-18 cookies

  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons espresso powder (finely ground espresso bean – not instant)
  • 1/2 cup good unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  • 1 cup light or dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1 1/2 cups chocolate chips (semi-sweet and / or white chocolate)


  1. Adjust oven racks to upper and lower-middle positions and heat oven to 175 ºC. Line two large cookie sheets with parchment paper or a silpat liner
  2. Whisk flour, cocoa, baking soda, espresso powder and salt together in medium bowl; set aside
  3. Mix butter and sugars together until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed until just combined. Stir in chips to taste.
  4. Roll 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough’s uneven surface.
  5. Place formed dough balls onto cookie sheet, leaving 2 1/2 inches between each ball.
  6. Bake, reversing positions of sheet halfway through (from top to bottom and front to back) until cookies start to harden at edges yet centers are still soft and puffy, 15 to 18 minutes.
  7. Cool cookies on sheets. When cooled, peel cookies from parchment.

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