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Friday, April 2, 2010

Chocolate Espresso Cookie

This cookie is not a super sweet cookie, but I love them. I'm not a huge chocolate fan, but these are great.


2 c whole wheat graham flour
1/2 c whole wheat flour
2 tablespoons instant espresso powder (or instant coffee if you don't have espresso powder)
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp sea salt
1/2 c cocoa powder
1 c unsalted butter
1/2 c Turbinado Sugar
2 egg whites
3 teaspoons pure vanilla extract
3/4-1 cup dark chocolate chips
  • Preheat oven to 375 degrees.
  • Assemble dry ingredients. (flour, espresso, baking soda, baking powder, salt, cocoa powder.) Whisk all together, set aside.
  • Assemble wet ingredients. Beat the butter until fluffy, add Splenda and sugar, then add eggs and vanilla. Whisk all together.
  • Mix dry and wet ingredients together. I just used a mixer and slowly added in the chocolate chips.
  • Drop the cookies on a baking sheet. I made each about a tbsp and they were plenty big.
  • Bake for 10 minutes.
  • Made about 3 dozen.
  • Tip: Do not overbake these cookies. They will get dry if you overbake them.


  1. These are my favorites! She has to hide them from me or I'll eat them all.

  2. LOve these too....would hav stole these from my mom...Loren gave her some........but she's 83.:(