ANY cookie recipe that starts with melting chocolate & butter together is going to be FUDGYyyyyy … oh and so gooey & rich.   July’s Cookie Carnival recipe comes from the Taste of Home website ~ Double Chocolate Espresso cookies ~ and they are double chocolate all right.



  • 3 ounces unsweetened chocolate, chopped
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
  • In a small bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 112 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 54 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Double-Chocolate Espresso Cookies published in Taste of Home August/September 2007, p22

31 Jul | 1 Reply

One Response to “Double Chocolate Espresso Cookies”

  1. Tessa
    4:42 am on August 5th, 2011

    Stopping by from the Cookie Carnival round-up. Your cookies definitely do look fudgy. Glad you enjoyed them!

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