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Chocolate Espresso Cookies
If mocha is your go-to coffee order, you’ll love these decadent chocolate espresso cookies. They’re thick, chewy, and easy to make too!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces (226 g) semisweet chocolate, coarsely chopped
- 1/4 cup (56 g) unsalted butter
- 3/4 cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (85 g) semisweet chocolate chips
- confectioners' sugar, for garnishing
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Instructions
- Whisk together the flour, espresso powder, baking powder, and salt. Set aside.
- Place the chopped chocolate and butter in microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the brown sugar and chocolate until light and fluffy. Add the eggs, one at a time, beating well after each addition. Set aside.
- Reduce the mixer speed to low, and gradually add the flour mixture to the chocolate mixture. Beat until smooth. Stir in the chocolate chips.
- Cover the dough with plastic wrap. Refrigerate about 4 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoonful of dough at a time, roll the dough into balls. Place two inches apart on baking sheets. Bake one pan at a time for 9 to 10 minutes, or until browned around the edges.
- Cool the cookies on the pans for 5 minutes, and then transfer the cookies to a wire rack to cool completely.
- Sprinkle with confectioners’ sugar before serving.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Recipe adapted from Taste of the South.
- Store the cookies in an airtight container at room temperature for up to 5 days.
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