Chocolate and Coffee Biscuits

    Recipe Picture:Chocolate and Coffee Biscuits
    2

    Chocolate and Coffee Biscuits

    (36)
    25min


    30 people made this

    Finely ground espresso beans combine with chocolate in this biscuits to create a deep flavoured biscuit that is perfect for any time of the day.

    Ingredients
    Serves: 18 

    • 90g dark cooking chocolate
    • 1 cup dark chocolate chips
    • 125g butter
    • 3 eggs
    • 1 cup (125g) white sugar
    • 2 1/4 teaspoons finely ground espresso beans
    • 3/4 cup (90g) plain flour
    • 1/3 teaspoon baking powder
    • 1 cup chopped walnuts
    • 1 cup dark chocolate chips

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Grease baking trays or line them with baking paper.
    2. In the top of a double boiler melt together the chocolate, chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted.
    3. In a medium bowl beat the eggs and sugar until thick and light; about 3 minutes. Stir in the espresso. Add the chocolate mixture; mix well.
    4. Sift together the flour and baking powder then fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
    5. Drop dough by tablespoonfuls 5cm apart onto the prepared baking trays. Bake for 10 to 12 minutes in the preheated oven. Biscuits will have a crackled appearance when done. Cool on baking trays.
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    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (29)

    by
    14

    If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites!  -  10 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    12

    when i first finished mixing the batch, i placed the cookies on the sheet and they just melted right on there, so i thought it was a disaster. if you leave the batch around exposed for a while, it hardens, and the melting won't happen. i wouldn't make these cookies for guests to eat right out of the oven, but the day after, they're just absolutely to die for! love this recipe!! but not to be made the day-of for dinner guests, for instance  -  07 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    10

    Chocolate Espresso Cookies are awesome! I made a big batch to share with my coworkers, and everyone _loved_ them! They are perfect, and the espresso flavor is not at all overpowering. Some folks who tried them suggested putting in whole espresso beans -- only for true caffeine nuts!  -  05 Jun 2001  (Review from Allrecipes USA and Canada)

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