Double Chocolate Espresso Cookies

I think they are my favorite cookies that I make. They are to die for! Don’t eat them too late, the espresso will keep you up. This cookie dough is like brownie batter. Drop heaping mounds. The parchment paper is a must or these will stick.

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Double Chocolate Espresso Cookies
I think they are my favorite cookies that I make. They are to die for! Don’t eat them too late, the espresso will keep you up. This cookie dough is like brownie batter. Drop heaping mounds. The parchment paper is a must or these will stick.
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5766 calories
726 g
1006 g
332 g
70 g
197 g
1358 g
717 g
597 g
4 g
116 g
Nutrition Facts
Serving Size
1358g
Yields
54
Amount Per Serving
Calories 5766
Calories from Fat 2886
% Daily Value *
Total Fat 332g
511%
Saturated Fat 197g
986%
Trans Fat 4g
Polyunsaturated Fat 15g
Monounsaturated Fat 101g
Cholesterol 1006mg
335%
Sodium 717mg
30%
Total Carbohydrates 726g
242%
Dietary Fiber 55g
222%
Sugars 597g
Protein 70g
Vitamin A
81%
Vitamin C
0%
Calcium
55%
Iron
306%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 8 oz bittersweet chocolate, chopped
  2. 5 oz unsweetened chocolate, chopped
  3. 1/2 cup butter
  4. 1 3/4 cups sugar
  5. 4 eggs
  6. 2 tablespoons finely ground espresso beans
  7. 1/3 cup sifted flour
  8. 1/4 teaspoon baking powder
  9. 1/8 teaspoon salt
  10. 1 1/2 cups semisweet chocolate pieces
Baking Supplies
  1. Cookie Sheets
  2. Parchment Paper
  3. Mixing Bowl
  4. Spatula
  5. Cookie Scoop
What you do
  1. Preheat the oven to 350°
  2. Line two cookie sheets with parchment paper.
  3. In med. saucepan, combine bittersweet chocolate, unsweetened chocolate and butter.
  4. Heat and stir over low heat until melted and smooth, remove from heat.
  5. Cool for 10 mins.
  6. In a large bowl, beat sugar, eggs and espresso.
  7. Add cooled melted chocolate to espresso mixture and beat until combined.
  8. In a small bowl, stir together flour, baking powder and salt.
  9. Add flour mixture to chocolate mixture and stir in chocolate pieces.
  10. Cover surface of dough with waxed paper and let stand for 20 mins. until room temperature.
  11. Using a medium cookie scoop, drop dough mounds 2 inches apart.
  12. Bake for 13 mins. until set and the top cracks do not appear moist.
Beta Nutrition
calories
5766
fat
332g
protein
70g
carbs
726g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/