Espresso Chocolate Cookies

    (36)
    26 min

    A must try cookie for all those who love coffee. These chocolate cookies are very decadent, and get real coffee flavour from ground espresso beans. Can be made with or without the nuts.


    31 people made this

    Ingredients
    Serves: 18 

    • 85g cooking chocolate
    • 340g plain chocolate, chopped
    • 110g butter
    • 3 eggs
    • 200g caster sugar
    • 2 1/4 teaspoons finely ground espresso coffee beans
    • 100g plain flour
    • 1/3 teaspoon baking powder
    • 120g chopped walnuts

    Method
    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays or line them with parchment.
    2. In the top of a double boiler, melt together the cooking chocolate, 1/2 of the chopped plain chocolate and the butter. This can also be done in a microwave on low. Stir occasionally until melted.
    3. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the ground espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chopped chocolate.
    4. Drop by spoonfuls 5cm apart onto the prepared baking trays. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on trays.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (36)

    Reviews in English (29)

    by
    14

    If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites!  -  10 Sep 2010  (Review from Allrecipes US | Canada)

    by
    12

    when i first finished mixing the batch, i placed the cookies on the sheet and they just melted right on there, so i thought it was a disaster. if you leave the batch around exposed for a while, it hardens, and the melting won't happen. i wouldn't make these cookies for guests to eat right out of the oven, but the day after, they're just absolutely to die for! love this recipe!! but not to be made the day-of for dinner guests, for instance  -  07 Feb 2009  (Review from Allrecipes US | Canada)

    by
    10

    Chocolate Espresso Cookies are awesome! I made a big batch to share with my coworkers, and everyone _loved_ them! They are perfect, and the espresso flavor is not at all overpowering. Some folks who tried them suggested putting in whole espresso beans -- only for true caffeine nuts!  -  05 Jun 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 4 collections