Chocolate Espresso cookies

These are extremely light chocolate cookies with a delightful satiny top. 

The cookie “dough”  will be more like a batter.  Set in the refrigerator to chill while you pre-heat the oven to 350 and prepare 2 baking sheets with parchment paper. While one batch bakes, set the batter back in the refrigerator


  1. ¾ cups all-purpose flour
  2. ½  teaspoon. baking powder
  3. ¼ teaspoon salt
  4. 3 ounces unsweetened chocolate, chopped
  5. 2 cups semisweet chocolate chips
  6. ½ cup unsalted butter, cut into pieces
  7. 3 large eggs
  8. 1 cup plus 2 tablespoons sugar
  9. 2 ¼ teaspoons finely ground dark-roast coffee beans
  10. 1 cup chopped walnuts


  1. Assemble all your ingredients, mixing the flour, baking powder, and salt and setting them aside.
  2. Put a small, heavy boiler in a small skillet filled with water.  This will act as a ‘double boiler’ and in it place the 3 ounces unsweetened chocolate and 1 cup of the semisweet chocolate chips, and the butter.
  3. Simmer the water over medium heat until the chocolate and butter has melted and formed a smooth mixture, stirring constantly with a wooden spoon – about 6 minutes. Set aside.
  4. In a medium size bowl, beat the eggs, sugar, and ground coffee until very thick and pale – about 3 minutes.
  5. Beat in the chocolate mixture.
  6. Stir in the dry ingredients and the remaining chocolate chips and walnuts.
  7. Pre-heat the oven to 350 degrees and while it is preheating, set the cookie dough in the refrigerator.
  8. Drop the batter by teaspoons* about 2” apart onto the baking sheets.  They will start spreading right away.  Bake in the middle of the oven for about 8-10 minutes.  They should be puffed and cracked on top.
  9. Cool cookies on the baking sheets for about 2 minutes before transferring them to cooling racks.

* If a larger cookie is desired, drop by tablespoons but place 3” apart as the cookies spread to an unusual degree.

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