Double Chocolate Espresso Cookies

It has taken me a little while to "release this recipe" because I had to get permission to share an Italian family's secret restaurant recipe with the world.  Wouldn't want the Mafia coming after me.  So for the record, "the daughter gave me the go ahead!"  I'm just the messenger.  And these cookies are just too good NOT to deliver.  It's like the chocolate gospel and I've become the preacher.


I first got my hands on this recipe at a classic "church recipe exchange."

So maybe the idea is a little old school, but I personally love these because it's a recipe with a face.   A face you'll see every week.  You never know who to track down because of a bad recipe on Pinterest.  But with these women's gatherings, you know people only bring out their big guns, because you know where to find them if it's a disgrace.

When it came time for this woman to talk about her cookies, her confidence grew about three fold when she stood up to speak.   Family tradition, restaurant memories, melted chocolate on the sides of her mouth... her descriptions were like the first hot whiffs you get when you open the oven to check on your first batch.  Hot.  Untouchable.  Rich and sweet.

So after testing them.   And testing them again.  I asked permission to share the recipe.  Permission granted.

Double Chocolate Espresso Cookies

8 eggs
1 cup flour
1 tsp baking powder
1 tsp salt
3 tsp vanilla
4 tbls dry ground espresso
8 oz. unsweetened chocolate (I used dry cocoa and oil for the equivalent)
7 cups chocolate chips, divided
1 cup unsalted butter
3 cups sugar
Parchment paper

Warning, this does make a restaurant size batch, so invite friends or make room in your freezer.

Second warning, these are some powerful cookies because of the espresso.  So limit the kids, eat them in the afternoon or if you are up late at night, you can read the rest of my blog into the wee hours of the morning.

Set oven to 350.

First, whip together eggs, vanilla and espresso.

In a separate pan melt together 3 of the 7 cups of your chocolate chips, the unsweetened chocolate and the butter.

Add sugar to the egg mixture.

Blend well. Add melted chocolate mixture and remaining ingredients.

Now if that doesn't get you excited, you might be on a different planet.

Let the mixture SIT FOR 30 MIN.  The chocolate and the espresso need to have a DTR.  (DTR: "define the relationship" talk to determine where the relationship is going in the near future)

Scoop batter on to parchment paper.   I use the 2 large spoon method for this.   An ice cream scooper also works great for desired amount.

No comment on this photo.  It tastes better than it looks at this stage.

Bake for 12-15 minutes.   Let cool on sheet and then transfer to cooling rack.

Just the perfect little crackles, like molten lava in the middle causing flavor earthquakes on the surface.   The shifting of plates gives you a peak at the espresso chocolately chew below.   They are just waiting for you to take a bite.

Now, scroll back up and read the warnings so you don't over-indulge and have a caffeine attack on account of me.  But one or two should give you enough of a jolt to clean up the kitchen.

I'll just finish with an Amen.   A DOUBLE CHOCOLATE AMEN!