Chocolate espresso cookies taste great with coffee because they are rich and fudgy. If you want the best results, use instant espresso powder.
– 2 cups all purpose flour (280 grams)– ½ cup cocoa powder, like Hershey's (54 grams)– 1 ½ tablespoons instant espresso powder– 1 teaspoon baking soda– ½ teaspoon salt– 1 cup unsalted butter, softened– ¾ cup granulated sugar– ¾ cup brown sugar, packed– 2 large egg– 1 cup semi sweet chocolate chips (plus more for topping)
Ingredient
Direction
1
Warm the oven up to 350 degrees. Cover a baking sheet with nonstick paper or a mat, and set it away.
2
Mix the flour, espresso powder, cocoa powder, baking soda, and salt in a bowl with a whisk. Set this bowl away.
3
Using an electric mixer, mix the butter, sugar, and brown sugar in a different bowl for about two minutes, or until the mixture is light and fluffy.
4
Mix eggs until thoroughly combined. Stir in the dry ingredients on low speed until the batter is combined. Add chocolate chips with a rubber spoon.
5
Use a cookie scoop to create dough balls on a parchment-lined baking sheet. Press extra chocolate chips if desired.
6
For 11 to 12 minutes in a hot oven, being careful not to cook it too much. Cool on the baking sheet for a while, then move to a cooling rack to finish cooling.