Chewy Chocolate Espresso Cookies
Rich semi-sweet chocolate combined with invigorating espresso flavor creates soft, chewy cookies that are perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder Alternatively, use instant coffee granules.
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 oz chopped semi-sweet chocolate Use high-quality chocolate for enhanced flavor.
- 1 cup dark chocolate chips Can experiment with different types of chocolate chips.
- 1 tsp sea salt For sprinkling on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar using a mixer until light and fluffy.
- Add the eggs and vanilla extract, mixing until thoroughly combined, scraping down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
- Gently fold in the chopped chocolate and dark chocolate chips until evenly distributed.
Baking
- Using a cookie scoop, portion out 2-tablespoon sized balls of dough and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 10 minutes or until the edges are lightly golden and the centers are just set.
- Remove from the oven and gently tap the baking sheet against the countertop to sink the centers of the cookies.
- Use a large round cookie cutter to reshape the cookies into perfect circles if desired.
- Return the cookies to the oven and bake for an additional 3 minutes until they’re golden brown and no longer wet-looking.
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Carefully remove the cookies from the baking sheet using a thin metal spatula.
Notes
These cookies are best enjoyed fresh from the oven, served warm or at room temperature. Store in an airtight container at room temperature or freeze for longer storage. Ensure your butter is softened for the best texture, and feel free to customize with different types of chocolate or add nuts.