Double chocolate espresso cookies from The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser and Merrill Stubbs

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

  • hillsboroks on September 24, 2018

    Yum! Yum! Yum! These cookies are definitely going to go on my repeat list. You can't go wrong with cocoa and espresso powder plus dark chocolate chips. I only had a half package of Ghiradelli 60% cacao bittersweet chocolate chips on hand so I added a cup of toasted, chopped hazelnuts. This combination worked really well and I think I liked it better than all the extra chocolate chips. I baked them on parchment paper on light-colored aluminum baking sheets for a total of 10 minutes. I was baking two sheets at a time so I rotated them and switched between upper and lower racks at 5 minutes. They turned out perfectly and I got 63 cookies using my smallest ice cream scoop. There would have been a few more if we had been able to stop ourselves from eating the dough which is delicious.

  • Jviney on April 17, 2018

    Huge hit with the hubby; I did not let the three-year-old sample!!! I tried refrigerating them on the second batch and it didn’t work out as well but that may have been user error. An excellent cookie.

  • Melanie on May 06, 2012

    These cookies are very impressive, definitely one for adults though due to the complex dark chocolate / coffee notes. I made a half batch (about 25 cookies) as I only had one egg at home but will definitely make the full recipe next time as they are a huge hit. I substituted roughly chopped chocolate for the chocolate chips which worked really well. I was interrupted halfway through so I formed the cookie balls and threw in the fridge for about 5 hours, baking them for about 15 minutes later that night. This worked really well as they are great straight out of the oven - nice and soft with pockets of melted chocolate.

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