From our FOOD & DRINK Archives

Espresso Chocolate Chunk Cookies


½ cup (125 mL) all-purpose flour
½ tsp (2 mL) each baking powder and salt
6 oz (175 g) bittersweet chocolate, chopped, about 1¼ cups (310 mL)
¼ cup (60 mL) unsalted butter
1 tbsp (15 mL) instant espresso powder
½ cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
½ cup (125 mL) chocolate chips or chunks
⅓ cup (80 mL) sweetened shredded coconut
⅓ cup (80 mL) chopped toasted pecans
⅓ cup (80 mL) dried cherries or cranberries
¼ cup (60 mL) chocolate-covered espresso beans (optional)


  1. In a small bowl, whisk flour with baking powder and salt.
  2. In the top of a double boiler, melt chocolate with butter and espresso powder. Scrape into a large bowl. Whisk in sugar, and then eggs, 1 at a time, until blended. Whisk in vanilla. Stir in flour mixture. Stir in chocolate chips, coconut, pecans, dried cherries and chocolate-covered espresso beans. Refrigerate to let dough firm up slightly, about 1 hour.
  3. Preheat oven to 350°F (180°C).
  4. Drop dough by tablespoon (15 mL), about 1 inch (2.5 cm) apart, on a parchment paper–lined baking sheet. Bake in preheated oven until just set on top, 8–10 minutes. Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack. Let cool completely.

Makes 3 dozen cookies


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