Description
Double chocolate espresso cookies are a variation of traditional chocolate cookies, enhanced with the addition of espresso powder. The espresso doesn’t overpower the cookie with a strong coffee flavor but instead enhances the richness of the chocolate, making the cookie even more decadent. The chocolate chips provide the traditional sweet and gooey texture, while the espresso adds depth and complexity, making these cookies a true delight.
Ingredients
- All-purpose flour: 1 1/4 cups (150g)
- Unsweetened cocoa powder: 3/4 cup (75g)
- Espresso powder: 2 teaspoons (or instant espresso powder)
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (113g), softened to room temperature
- Granulated sugar: 1/2 cup (100g)
- Brown sugar: 1/2 cup (100g), packed
- Large egg: 1, at room temperature
- Vanilla extract: 1 teaspoon
- Semisweet or dark chocolate chips: 1 cup (170g)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F ($175^{circ}$C). Line two baking sheets with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light, pale, and fluffy, about 3-4 minutes.
- Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well-mixed.
- Combine wet and dry: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet mixture. Mix until just combined. Be careful not to overmix; over-mixing can lead to tough cookies.
- Fold in chocolate chips: Gently fold in the chocolate chips with a spatula or spoon until they are evenly distributed throughout the dough.
- Chill the dough (optional but recommended): For a thicker, more flavorful cookie, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. You can chill it for up to 24 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much while baking.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. For a bakery-style look, you can press a few extra chocolate chips onto the top of each dough ball.
- Bake: Bake for 10-12 minutes. The cookies will look a little soft and underdone in the center, but they will firm up as they cool. Over-baking will result in a dry, cakey cookie.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
These cookies are rich, fudgy, and packed with coffee flavor—perfect for chocolate and espresso lovers alike. They pair wonderfully with a glass of cold milk or a hot latte and make a great treat for sharing with friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: Moderate
Keywords: Espresso Chocolate Cookies, Double Chocolate Cookies with Espresso, Chewy Double Chocolate Espresso Cookies