Espresso chocolate chunk cookies

2012 Holiday Cookie Swap - recipe photo

We’ll be featuring recipes from the 2012 Cityline Holiday Cookie Swap all month long! Don’t forget to download this year’s cookie book — it has 31 delectable viewer-submitted recipes for you to try!

Espresso chocolate chunk cookies


1/2 cup (125 mL) all-purpose flour

1/2 tsp (2 mL) each baking powder and salt

6 oz (175 g) bittersweet chocolate, chopped, about 1 1/4 cups (310 mL)

1/4 cup (60 mL) unsalted butter

1 tbsp (15 mL) instant espresso powder

3/4 cup (125 mL) granulated sugar

2 eggs

1 tsp (5 mL) vanilla

1 cup (125 mL) chocolate chips or chunks

1/2 cup (80 mL) unsweetened shredded coconut

1/2 cup (80 mL) chopped toasted pecans or walnuts

1/4 cup (60 mL) chocolate-covered espresso beans (optional)

2 tbsp icing sugar


In a small bowl, whisk flour with baking powder and salt.

In the top of a double boiler (or micowave) melt chocolate with butter and espresso powder. Scrape into a large bowl. Whisk in sugar, then eggs, 1 at a time until blended, then vanilla. Stir in flour mixture. Stir in chocolate chips, coconut, pecans or walnuts, and chocolate-covered espresso beans. Refrigerate to let dough firm up slightly, about 1 hour.

Preheat oven to 350°F (180°C).

Drop dough by tablespoons on a parchment-lined baking sheet about 1 inch (2.5 cm) apart. Bake on middle rack in preheated oven until just set on top, 8 to 10 minutes. Leave on baking sheet for about 1 minute so that cookies firm up enough to transfer to a rack. Cool completely.

Sprinkle with icing sugar when completely cooled.

Makes 3 dozen cookies.

Submitted by Maria P.

Brampton, ON