4 oz. unsweetened chocolate

2 oz. dark chocolate

1/4 c. butter (1/2 stick)

1 c. sugar

1 T. instant espresso powder

2 eggs

1 t. vanilla

1/3 c. flour (white or white whole wheat)

1/4 t. baking soda

1/4 t. salt

4 oz. semisweet chocolate chips

Melt the butter, unsweetened chocolate, and the dark chocolate in the microwave, stirring every 30 sec., until melted.

In a large bowl, combine the sugar, egg, expresso powder and vanilla. Beat for 5 min. on medium speed. Pour in the chocolate mixture and beat until combined.

Combine the flour, baking soda and salt in a small bowl. Add to the chocolate mixture and stir until combined. Stir in the semisweet chocolate chips.

Place the dough in the fridge and refrigerate for 1 hr. until dough is firm.

Preheat oven to 350º F

Spoon dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Return dough to fridge in between batches (it melts quickly in the heat!)

Bake cookies for 10 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Cookies will look underdone when removed from oven - DO NOT BE FOOLED. Cool on cookie sheets for 5 min. and then remove to wire rack to cool completely.

If you want to make this dairy-free, substitute a vegan margarine in place of the butter.

If you want to make these sugar-free, substitute with sugar-free chips (dark and semisweet) and use a sugar substitute (I use Splenda) in place of the sugar (increase to 1 1/2 c.)

Note to myself re:baking: Use small cookie scoop; 8 cookies per tray. No need to flatten cookie balls. Also, for our oven, reduce the baking temp to 325 degrees F and reduce the baking time to 8 min.

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich, p. 204

Yield: ~36 cookies

Last updated: 2/7/26