Double Chocolate Espresso Cookies…Mmmmmm!


Ok…so today Mac left for another week away (such is life on an IndyCar team)…and that left me here…by myself…again.

I guess I need to get used to his travelling…because it will happen every week from February through August. I know there are things that I needed to be doing, but I found myself sucked into the Food Network.  This channel is ADDICTING. I can’t help it. There are so many delicious things that are created on each show that I feel like I just NEED to try…


While watching Giada at Home, Giada was showcasing comfort food recipes with her sweet little girl, Jade.  The first recipe she shared was a recipe for Double Chocolate Espresso Cookies.

Um. Yeah.

As I was watching her mix together eggs, sugar, vanilla, butter, chocolate, flour, baking powder, cocoa powder, salt, and chocolate chips, I thought, “Hey! I have all of those things! I’m going to make those!

Well, I didn’t have all of the EXACT ingredients, but I had a couple of pinch hitters that would work.

You can find her original recipe here.

AND here is what I used:


  • 6 ounces bittersweet chocolate, finely chopped (Pinch-Hitter #1: subbed for semi-sweet chocolate)
  • 2 tablespoons butter, at room temp
  • 1 instant coffee packet (Pinch-Hitter #2: subbed for the 1/3 cup choc. covered espresso beans)
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs, at room temp
  • 2 tablespoons water, at room temp
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips

NOW here is what you do:

  1. Place your oven rack in the center and preheat the oven to 300 degrees. Line your baking sheets with parchment paper or silicone mats.
  2. In a small bowl (set up like a double boiler), combine the 6 ounces of chopped chocolate with the butter.  Bring water in pot to a light simmer and stir the chocolate occasionally until the chocolate has melted completely and the mixture is smooth. (You can also microwave in 30 second increments stirring after every 30 seconds, until smooth.)
  3. In a medium bowl whisk together the coffee packet, flour, cocoa powder, baking powder, and salt.
  4. In another medium bowl, whisk together egg, sugar, water, and vanilla.  Gradually add the dry ingredients and stir until thick and smooth.
  5. Fold in the melted chocolate/butter mixture. Stir in the chocolate chips.
  6. Using an ice cream or cookie scoop, scoop level 1/4 cup (2 ounce) dollops of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, about 18-20 minutes.  Allow to cool completely on the baking sheets before serving.

These cookies are DEEEELICIOUS. They are cakey, fudgy, and super chocolatey with a hint of coffee yumminess…

They are particularly good with an ice cold glass of milk…..MMMmmmMMMmmm! 🙂


You have to try these. At least once. SO. GOOD.

Enjoy! 🙂