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

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The recipe was originally published as Chocolate Espresso Cookies on

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