Chewy Chocolate Espresso Cookies
Delightful cookies blending rich chocolate with robust espresso for a chewy treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour Measure flour accurately by scooping and leveling.
- 2 tbsp unsweetened cocoa powder Regular cocoa powder can be used but unsweetened is recommended.
- 2 tsp instant espresso powder Can substitute with instant coffee granules.
- ½ tsp baking soda
- ½ tsp kosher salt
- 4 oz chopped semi-sweet chocolate
- 1 cup dark chocolate chips
- 1 tsp sea salt For sprinkling on cookies before cooling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a mixer, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Slowly add the dry mixture to the butter mixture, mixing just until combined.
- Gently fold in the chopped chocolate and chocolate chips.
- Scoop 2-tablespoon sized portions and place them at least 2 inches apart on the parchment-lined baking sheet.
Baking
- Bake for 10 minutes or until the edges are lightly golden and just barely set.
- Remove the tray from the oven and gently tap it on the counter to sink the centers of the cookies.
- Run a large round cookie cutter around the edge of each cookie to shape them back into perfect circles.
- Return the cookies to the oven for an additional 3 minutes or until golden brown and not wet looking.
Cooling
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Use a thin metal spatula to remove the cookies from the sheet.
Notes
These cookies are best served warm but are also delicious at room temperature. Store in an airtight container at room temperature for up to a week. For longer storage, freeze them layered between parchment paper.