Tuesday, February 17, 2009

Flourless Double Shot Espresso Cookies

a gift for yourself, cookies and espresso

The Muses, Lulu & Phoebe, present you with a double shot of Espresso in these Flourless Chocolate Espresso Cookies.

These cookies are simple to make and look impressive. And since they are flourless, they are easier than anything in the universe including those plastic slice and bake wonders at the grocery.

Like the really chocolaty brownies, these taste even better the second day. Be sure to store them in a tin. That way the edges stay crunchy and the center fudgy.

This recipe is inspired in part by Francois Payard's Flourless Chocolate Cookies and a top dog secret recipe from the pastry chef at The Beverly Peninsula Hotel who gave it to Lulu and Phoebe.

Lulu & Phoebe’s Flourless Chocolate Espresso Cookie

Makes about 12-15 cookies. You can make them smaller and the yield will be larger. Preheat the oven to 350 degrees. You will bake them at 325 degrees.


  • Big bowl.
  • Wooden spoon.
  • Measuring thingies.
  • Baking sheets with parchment or silpats.
  • A great big mesh strainer for sifting.
  • Whisks.
  • A mixer: stand or handheld.
  • Baking sheets with parchment or silpats.
this cast of characters


  • 4 large eggs, whites only
  • ½ tablespoon of vanilla
  • ½ tablespoon freshly made espresso or dark coffee
  • 2 ¾ cups powdered sugar
  • ¾ cup of Valrhona or Droste unsweetened cocoa (available at Whole Foods)
  • pinch of salt
  • 1/8 cup of finely ground espresso beans (ground for an espresso machine)
  • 8 oz. of chopped toasted pecans

Notes: Since the chocolate is pretty much the major ingredient you want the best unsweetened cocoa you can find. The espresso can be purchased at any good coffee shop. You can use decaf if you want. Ask them to grind it as finely as they can. Trader Joe’s is a great place to find toasted chopped nuts in small packages.


Preheat the oven to 350 degrees.

Separate the eggs and set aside the yolks for something else. Whisk the egg whites, the vanilla and the espresso in a measuring cup or other small bowl (see photo). Set aside.

whisk the liquid stuff together

Sift the powdered sugar through the strainer into a large bowl. Next sift the cocoa into the same bowl. Do the same with the ground espresso. Add the pinch of salt. Whisk (careful or it will create a cloud) together the dry ingredients (see photos).

sifting powdered sugar
sifting cocoa
sifting in ground espresso
whisk the sifted ingredients together

Pour in the liquid and using a whisk attachment on the stand mixer, mix on low until incorporated. Turn it up to medium and whisk for a few minutes until glossy-ish (see photos).

pour in liquids
mix until glossy

Mix in the nuts with a wooden spoon. The dough will be stiff (see photo).

mix in nuts with a wooden spoon

Using almost a quarter cup scoop, place about 5 scoops on one cookie pan lined with parchment or silpats. Do the same with another cookie sheet (see photo). Although dough will spread, flatten with a fork prior to baking.

cookie dough on silpat

Place in oven, two sheets at a time. Turn oven down to 325 degrees. Bake about 10 minutes and rotate cookie sheets. Bake about 6-7 minutes more or until the tops slightly crack. They will look darker in the center (see photo).

cooling cookies

Let them cool on the cookie sheet. When really really cooled (not warm!) peel them off the silpat or parchment and turn upside down on a rack to continue to cool and dry.

Store in a tin for best cookie keeping. These taste better the second day. They will be crispy on the edges and very chewy in the center.

Notes: You have to sift the dry ingredients or risk lumps in the batter. It takes just a few minutes to get it through the strainer. Use a spoon or tap the edges against the bowl. Feel free to leave out the nuts or use another kind. Just be sure they are lightly toasted and chopped. Absolutely be sure to use parchment because these will stick, even on a silpat. You have to gently peel them off once they are cool.


ready to eat

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