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