Chocolate Espresso Cookies
Rich, fudgy, and irresistibly decadent, these Chocolate Espresso Cookies combine the deep, indulgent flavors of dark chocolate and bold espresso for the ultimate treat to satisfy your sweet tooth and caffeine cravings. Made with a velvety blend of unsweetened cocoa powder, semisweet chocolate chips, and a punch of instant espresso powder, these cookies boast an intensely chocolatey flavor with a subtle coffee kick. Perfectly crisp around the edges with a soft, chewy center, they’re an easy-to-make dessert ready in under 30 minutes. Whether served with your morning latte or a scoop of ice cream for dessert, these cookies are the ideal indulgence for chocolate and coffee lovers alike. Add them to your list of favorite cookie recipes for a treat that’s as sophisticated as it is scrumptious!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 tablespoons Instant espresso powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
In a separate medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semisweet chocolate chips using a spatula.
Using a cookie scoop or tablespoon, portion out rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy with a cup of coffee or a tall glass of milk!
Nutrition Facts
Calories |
5314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 864.1 g | 314% | |
| Dietary Fiber | 94.8 g | 339% | |
| Total Sugars | 542.6 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 693 mg | 53% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 4713 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
