Chocolate Espresso Cookies (Printable)
Chewy chocolate treats infused with bold espresso for a perfect coffee companion.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
→ Espresso Mixture
05 - 2 tbsp instant espresso powder
06 - 1 tbsp hot water
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 2 tsp pure vanilla extract
→ Mix-ins
12 - 1 cup semisweet chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a small bowl, stir together instant espresso powder and hot water until dissolved.
04 - In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
05 - Beat in eggs one at a time, then add vanilla extract and espresso mixture, mixing until combined.
06 - Gradually add dry ingredients to wet mixture, mixing until just combined.
07 - Fold in chocolate chips until evenly distributed throughout the dough.
08 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 9-10 minutes, or until cookies are just set at the edges but soft in the center.
10 - Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
# Expert Advice:
01 -
- The espresso intensifies the chocolate without making them taste like coffee
- They stay chewy for days which is practically a miracle
- The dough comes together in one bowl with minimal fuss
02 -
- Underbaking slightly is the secret to that fudgy center
- The dough needs those 5 minutes on the hot pan to finish cooking
- Chilling the dough for 30 minutes prevents spreading too thin
03 -
- Use a kitchen scale for consistent results every time
- Let your butter soften naturally, never in the microwave