Decadent Chocolate-Espresso Cookies


Decadent Chocolate-Espresso Cookies

Primary Media

User Rating

3.91 out of 5 stars
Rate it:
32 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Give the gift of chocolate ... and espresso ... and cookies, all in one holiday cookie box.

    Recipe Tags

    Servings and Ingredients

    Serves 42
    4 oz. bittersweet chocolate, chopped
    2 oz. unsweetened chocolate chopped
    ⅓ c. Hy-Vee butter
    1 c. Hy-Vee granulated sugar
    1 tbsp. freshly ground espresso beans
    2 Hy-Vee large eggs
    ½ tsp. Hy-Vee vanilla extract
    ⅓ c. Hy-Vee all-purpose flour
    ¼ tsp. Hy-Vee baking powder
    1 c. Hy-Vee semisweet chocolate pieces


    1. Line cookie sheets with parchment paper; set aside. Combine bittersweet chocolate, unsweetened chocolate and butter in a medium saucepan. Heat and stir over low heat until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.
    2. Combine sugar, espresso, eggs and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes, mixing well. Beat in cooled chocolate mixture, mixing well. Combine flour and baking powder; add to beaten mixture and combine well. Stir in chocolate pieces. Dough will appear soft like brownie dough. Cover and let stand for 20 minutes or until slightly thickened.
    3. Preheat oven to 350 degrees. Using a 1-tablespoon measure ice cream scoop, scoop dough in mounds 2 inches apart on prepared cookie sheets. Bake for about 8 minutes or just until set. Let stand on wire rack for 1 minute. Transfer cookies to a wire rack; cool. Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

    Nutrition facts


    80 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 15mg
    • Sodium: 10mg
    • Total Carbohydrates: 10g
    • Protein: 1g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 2%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2010.