| Level: | Easy |
| Total: | 52 min |
| Prep: | 45 min |
| Cook: | 7 min |
| Yield: | 60 cookies depending on size |
Ingredients
- 3 1/4 cups semisweet chocolate chips
- 1/2 cup butter
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons instant espresso
- 1 1/2 cups chocolate chips
Instructions
- In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
- Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
- Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they’re warm.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 114 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 32 mg |
Reviews
I feel like there is something missing from this recipe, maybe the type of flour to use. I didn’t get cookies I got hard bricks the first time because I had to bake them for 30 minutes to get a cookie texture and then the second time i baked them for 7 minutes and had a gloopy mess.
I absolutley LOVED these cookies!!!!! They are chewy, chocolatly and sooo rich. I did add an extra ingredient: 4 drops of mocha/hazelnut extract.
I always buy these cookies from the grocery store bakery so I was really excited to try this recipe. I made a couple of changes – I didn’t use espresso. For the 2nd round of chocolate chips, I cut it in half and added walnuts. I really wish I would have toasted the walnuts first. BUT I didn’t miss the extra chocolate – these are all chocolate to begin with.
I waited the full half hour after making the batter. The batter really thickened up a lot. I also froze them for the full 30 min. These cookies did take much longer to cook then 7 minutes but I think I should have kept them smaller – its the middles that needed the extra time and it was slightly tricky to get them cooked without burning the bottoms. So next time, I’ll make them much smaller. The cookies are SUPER rich so I think that’s better anyway.
It was key to let these cool all the way before removing from the pan. I didn’t wait because I was dying to taste while warm. That one cookie split up as I tried to pick it up. But 10 minutes later, these were the most amazing chewy texture. I’ll try these again for sure – I am considering using white chocolate and macadamia nuts instead…does anyone know if that might work?
This recipe was pretty easy to make (me and my friend have a knack for ruining recipes), and the cookies turned out delicious.
I thought that these were great!!
Terrible! These never cooked through so you couldn’t even get them off the cookie sheet! The edges burnt because there is so much chocolate in them they are very delicate, but even after 20 minutes the insides were completely raw! I let them cool on the cookie sheets and they came off but the insides tasted like a solid chocolate chip. Even for an experienced cook and chocoholic these were difficult and yucky!
I’m always asked by my co-workers to make this cookie
It was a bit of a challenge to get the chocolate to melt in the bowl. Then I had a lot of problems getting the cookies to actually cook, took a lot longer then seven minutes.
But the next day they were some of the yummiest cookies I have ever had, so chewy!
So all the hard work payed off!
But the next day they were some of the yummiest cookies I have ever had, so chewy!
So all the hard work payed off!
Incredible! Make a few batches and when frozen(I use a 1.5 tbls scoop)keep these balls in a ziploc freezer bag. since you bake from frozen, you always have an impressive cookie on hand within minutes. It takes about 9 minutes to cook these lgr size. make sure you let dough set up-best to spread in shallow pan. excellent cookie.
Ignore the previous rating. I have made these cookies dozens of times and their perfect everytime.
IMPORTANT: The batter has got to sit for 30min to thicken up before being dropped onto the cookie sheet. Make sure that you use the parchment paper to line the cookie sheet and make sure to freeze the cookies once they are on the sheet at least for an 30 minutes.If the person who wrote the previous rating did nt follow the directions they may have not come out as moist as they should have.
The cookies will have a combination of a brownie, cake and cookie texture and will melt in your mouth. I also used peanut butter chips with this one time and chopped andes mint pieces another time. The cookie tastes good with anything! Thanks Gale!!!
IMPORTANT: The batter has got to sit for 30min to thicken up before being dropped onto the cookie sheet. Make sure that you use the parchment paper to line the cookie sheet and make sure to freeze the cookies once they are on the sheet at least for an 30 minutes.If the person who wrote the previous rating did nt follow the directions they may have not come out as moist as they should have.
The cookies will have a combination of a brownie, cake and cookie texture and will melt in your mouth. I also used peanut butter chips with this one time and chopped andes mint pieces another time. The cookie tastes good with anything! Thanks Gale!!!