Chocolate Espresso Cookies

chocolate espresso
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2
  • Prep: 10 mins
  • Cook: 10 mins


3ounces unsweetened chocolate
2cups semisweet chocolate chips, divided
1/2cup butter
3large eggs
1cup plus 2 tablespoons, sugar
3teaspoons finely ground dark roast coffee
3/4cup flour
1/2teaspoon baking powder
1/2teaspoon salt


  1.  Preheat oven to 350F.
  2.  Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
  3.  Whisk eggs, ground coffee and sugar together until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
  4.  Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely.

Recipe courtesy of Tamworth Inn, Tamworth, N.H.

Nutritional Info *per serving

  • Glycemic Load 6.42
  • Calories 180
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 105mg
  • Potassium 110mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 17g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 8%
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