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Dark Chocolate-Espresso Cookies

These dark chocolate espresso cookies were made from Special Dark Hershey's unsweetened cocoa and Ghiradelli milk chocolate chips.


8 ounces Guittard bittersweet chocolate, coarsely chopped

1 cup all-purpose flour

1/2 cup Godiva unsweetened Dutch-process cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) of softened unsalted butter

1 1/2 cups sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon instant espresso powder such as Medaglia D’Oro

What You Do

1. Preheat oven to 35o degrees.

2. Melt 4 oz of the chocolate in a double-boiler in a bowl over  (not in) simmering water.

3. In another bowl, whisk to combine flour, cocoa powder, baking powder and salt.

4. Beat butter and sugar with an electric or stand mixer until pale and fluffy about 3 to 4 minutes. Add in the eggs one at a time. Mix in vanilla.

5. Stir espresso powder into the melted chocolate and beat into butter mixture.

6. Reduce speed to low and add in the flour mixture.

7. Drop dough (2 heaping tablespoons per cookie) onto a parchment-lined cookie sheet. Space them three inches apart. Bake for about 15 minutes rotating sheet halfway through.

8. Cool completely on a wire rack. Cookies can be stored in an airtight container for about 3 days at room temperature.

-Martha Stewart Holiday Baking magazine


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