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Double Chocolate Chip CookiesDouble Chocolate Chip Cookies

Double Chocolate Chip Cookies

By: Charlene B. Ellison Bay, WI - 2014 Recipe Contest Submission

“These are really CHOCOLATE-TY!”

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Espresso 10 oz. Bag Fine Grind

  • 2 C. flour
  • 1/2 C. cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 24 oz semi-sweet chocolate chopped
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 tsp. Door County espresso finely ground
  • 10 Tbsp. butter softened
  • 1-1/2 C. brown sugar
  • 1/2 C. sugar


  1. Sift together dry ingredients.
  2. Melt 16 oz chocolate.
  3. Beat together eggs, vanilla, espresso.
  4. Beat together butter and sugars, and then gradually beat in egg mixture.
  5. Add melted chocolate and mix until combined, but do not overbeat.
  6. Add remaining chopped chocolate.
  7. Line cookie sheets with parchment.
  8. Scoop dough (golf-ball-size) leaving 1-1/2" between.
  9. Bake at 350 degrees about 15 minutes until edges have begun to set but centers are still soft.
  10. Cool on sheets 10 minutes.
  11. Slide parchment with cookies onto rack and cool to room temperature. Remove with spatula.

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