More Holiday Baking with Dark Chocolate Espresso Cookies


“Oh the weather outside is frightful
But the fire is so delightful
And since we’ve no place to go
Let It Snow! Let It Snow! Let It Snow!”

Lyrics by Sammy Cahn, Composer Jule Styne -1945

Toronto has been hit with the first real snow storm of the season. The snow is blowing outside and I am curled up with fresh baked cookies and an espresso, writing my holiday cards.

Although I know we should keep in touch with people we care about all year long, sometimes we get so busy and months pass before we call or write. That is why I like to take the time to remember those who I cannot see over the holidays with a note and a wish for happiness and good cheer.

What is it about this season that brings back memories of holidays past and people we miss?

Is it the sentimental songs or the holiday movies?

Or, is it just that we want people we care about to share our holidays with us?

I am not sure, but I do know when I receive a card or a note from one of my old friends, it makes my day.

I have been baking up a storm for the past week. If I am not able to make homemade cookies throughout the year, I try to make them for the holidays.

These Dark Chocolate Espresso Cookies are from a Martha Stewart Holiday Cookie magazine that I bought a few years ago. My family loved them and asked me to make them again this year. They are the right combination of slightly crunchy on the outside and chewy and chocolatey inside.


Dark Chocolate Espresso Cookies

Make 3 dozen cookies


1 cup flour (all-purpose)
1/2 cup cocoa (unsweetened)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter (room temperature)
1 1/2 cups sugar
2 large eggs (room temperature)
1 tsp. pure vanilla extract
1 tbsp. instant espresso powder
8 oz. bittersweet chocolate (4 oz. melted and 4 oz. coarsely chopped)


Preheat oven to 350 degrees F, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate

Drop dough by one heaping tablespoon, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Recipe from Martha Stewart Holiday Cookies-2011



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