Chewy Chocolate Espresso Cookies
Fudgy cocoa cookies with espresso, chopped chocolate, and a sprinkle of flaky sea salt.
Equipment
- Stand mixer or hand mixer
- Two baking sheets
- Parchment paper
- Cookie scoop
- Round cookie cutter
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2 ¼ cup all purpose flour spooned and leveled
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 4 oz semi sweet chocolate chopped
- 1 cup dark chocolate chips
- 1 tsp flaky sea salt for sprinkling
Instructions
Cooking
- Heat and line. Set the oven to 350 degrees F and cover two baking sheets with parchment. Beat. Cream butter and brown sugar for 2 to 3 minutes, until pale and fluffy.
- Add wet. Beat in the eggs and vanilla, scraping the bowl once. Mix dry. Whisk flour, cocoa, espresso powder, baking soda, and kosher salt together.
- Fold. Stir the dry mix in gently, then fold in both kinds of chocolate. Portion. Scoop 2 tablespoon mounds and space them 2 inches apart.
- Bake once. Bake 10 minutes until the edges are set.
- Tap. Bang the pan on the counter to drop the centers, and round the edges with a cutter if you like.
- Bake twice. Bake 3 more minutes, sprinkle with sea salt, and cool on the pan 15 minutes.
Notes
Substitutions: Instant coffee granules can replace the espresso powder, and dark brown sugar adds a stronger molasses flavor.
Tips: Chill the dough for 20 minutes in a warm kitchen and pull the cookies while the centers still look soft.
Storage: Keep at room temperature for 5 days or freeze baked cookies up to 3 months.