Chocolate Chocolate Chip Espresso Cookie Recipe

The chocolate chocolate chip espresso cookie recipe is obviously rich with chocolate flavor, but might be considered an adult recipe because the added hint of coffee!


2 ounces unsweetened baking chocolate
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/4 stick salted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder
12 ounces ( 2 cups) of semisweet chocolate chips, divided
6 ounces ( 1 cup) white chocolate chips
1 1/2 cups finely chopped toasted pecans or hazelnuts

Large bowl
Medium bowl
Small microwave safe bowl
Cookie sheets

Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a small microwave safe bowl, combine 2 ounces baking chocolate and 1 cup of semisweet chocolate chips. Microwave on medium-high setting until smooth; set aside.
Step 4: In a medium bowl, whisk together the flour and baking powder; set aside.
Step 5: In a large bowl, with an electric mixer set on medium-high beat butter for 30 seconds.
Step 6: Beat in sugar.
Step 7: Beat in eggs, vanilla extract, and espresso for 2 minutes.
Step 8: On low speed beat in melted chocolate mixture.
Step 9: Stir in flour mixture until just combined.
Step 10: Stir in white chocolate, remaining semisweet chips ( 1 cup), and chopped nuts.
Step 11: Drop by tablespoons 2 inches apart on prepared cookie sheets.
Step 12: Bake for 10-11 minutes, do not overbake. Let cookies set for 1 minute before transferring to cooling surface.

Makes about 20 cookies.