Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
Prep Time
25 Mins
Cook Time
15 Mins
24 cookies (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 350ºF. Line 2 large baking sheets with parchment.

Step 2

In a bowl over simmering water, melt chocolate chips. Remove from heat.

Step 3

Sift flour, cocoa, espresso, baking powder and salt. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in eggs, then vanilla. Stir in melted chips. Fold in flour mixture and white chocolate chips.

Step 4

Put tablespoonfuls of dough on baking sheets 2 inches apart. Bake until tops are cracked, about 15 minutes total. Repeat with remaining dough.

Ratings & Reviews

Dianethecook's Review

July 08, 2011
I had all the ingredients on hand and the time so I tried these this morning. Just delicious. Very easy. If I had to make an adjustment it would be to use just a bit less sugar. They are very sweet. I used a medium ice cream scoop and got 29 cookies from the recipe.

krhemmer's Review

July 07, 2011

RoseAnn70's Review

June 25, 2011
I used 3/4 cup sugar instead of 1 cup. Baked 12 cookies, cookies did not look anything like the picture in the magazine, decided to add 1/2 cup old fashioned oatmeal, second batch looked good. Both batches tasted great. Will bake again with the changes I made.