- make this recipe
- user reviews (4)
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6
tablespoons all-purpose flour
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1/2
teaspoon baking powder
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1/8
teaspoon salt
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2
eggs
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1/2
cup sugar
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1
- 2
tablespoons coffee liqueur or strong brewed espresso
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2
teaspoons vanilla
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10
ounces espresso-flavor chocolate baking bar or bittersweet (67 percent cocoa) chocolate bar, chopped
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2
tablespoons butter
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12
ounces dark (70 percent cocoa) chocolate baking bar, chopped
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet or line sheet with parchment paper; set aside. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, combine eggs, sugar, coffee liqueur, and vanilla. Beat with an electric mixer on medium speed until combined; set aside.
2. In a heavy medium saucepan, heat chopped espresso chocolate and butter over medium-low heat until melted and smooth, stirring occasionally. Remove saucepan from heat. Whisk melted chocolate mixture into egg mixture until combined. Stir in flour mixture until just combined. Stir in chopped dark chocolate baking bar.
3. Drop dough by heaping teaspoonfuls onto prepared cookie sheet. Bake in the preheated oven for 8 to 9 minutes or until tops appear dry and centers remain soft. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.
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These cookies were wonderful! They were gone in minutes and several people asked for the recipe. I used Ghirardelli bittersweet chocolate chips and Hershey's Special Dark chips for the chocolates and Kahlua for the liqueur. This is the newest addition to my Christmas cookie collection.
12/18/2010 04:48:03 PM Report AbuseBased on the name of the cookie, should there be a box of devil's food cake included in the ingredients?
12/17/2010 12:46:25 PM Report Abusethis recipe did not turn out well. cookies are a strange texture and the required flour is definitely not enough. Extremely chocolaty and not very sweet. strange recipe.
11/10/2010 10:10:51 PM Report AbuseI bought BHG "Ultimate Desserts at my local Kroger's a few months ago and tried many of the recipes and they were really great! One though, the Devilish Delights, on page 37 calls for only 6 T. of flour. I can only assume this is incorrect? It is too runny to be able to "drop" from a spoon, so I added enough flour to make them "droppable," maybe about 1 1/2 cups? They turned out fine and were really tasty. Can someone tell me if this recipe has an error? Thank you...
8/22/2010 05:07:59 PM Report Abuse