Double Chocolate Espresso Cookies
These cookies are an insanely delicious combination of chocolate and just the right amount of espresso powder. I had some extra instant espresso powder left after after I made mini tiramisu cups, so I searched for recipes that used the powder and came across this one on a site called Food52. These cookies were super easy to make with not too many ingredients, and they taste amazing.
Ingredients:
What to do:
- 2 1/4 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons instant espresso powder (like Medaglia D'Oro, Cafe Pilon, or similar)
- 2 cups semisweet chocolate chips
What to do:
- Preheat oven to 350 degrees
- Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon or rubber spatula, stir in chocolate chips.
5. Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 8-12 minutes. Cool on a wire rack and serve. Sprinkle with sea salt if desired and enjoy!
5. Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 8-12 minutes. Cool on a wire rack and serve. Sprinkle with sea salt if desired and enjoy!