Espresso Double-Chocolate Chunk Cookies

By markemilw

Merritt Palminteri, a guest baker on "The Martha Stewart Show," provided this recipe.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons instant espresso powder
• 1 teaspoon pure vanilla extract
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg, plus one large egg yolk
• 7 ounces bittersweet or semisweet chocolate, coarsely chopped

Details

Servings 3
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside. In a small bowl, stir together espresso powder, vanilla, and a tablespoon of water; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until light and fluffy, about 5 minutes. Add egg and yolk; mix until incorporated. Add espresso mixture; mix well, scraping down the sides of a bowl with a spatula. At low speed, add flour mixture in small batches, mixing until just combined. Remove bowl from mixer, and stir in chocolate chunks.

Using a 2-ounce ice-cream scoop, scoop heaping balls of dough and place 3 inches apart on prepared baking sheets. Bake until cookies are set, about 20 minutes. Remove from oven; let cool completely before removing cookies.