Double chocolate espresso cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 164) by Sarah Kieffer

  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • egg yolks
  • Dutch-process cocoa powder
  • ground espresso coffee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on September 14, 2020

    These were great. The brown butter and espresso give them a wonderful depth of flavor. The little bit of extra crunch (and flavor) from the cocoa nibs made them even that much better. Baking them for about 9.5 minutes made them perfectly soft in the middle with a crispy edge for us. We'll make these again.

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