I’ll concede that the Chocolate Chip Cookie is hard to top. Easy to throw together. Ingredients you usually have on hand. A pleasure to eat. Let me tell you, then, that these Chocolate Espresso Cookies run a very close second.
You just can’t beat a Chocolate cookie
Chocolate. There’s just something so irresistible about it. And a chocolate cookie? Well, we’re talking comfort food, right? These Chocolate Espresso Cookies are just that; comfort food. Adding a bit of espresso powder intensifies the chocolate flavor a bit. Use a really good cocoa powder cause I promise you’ll taste it.
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Ready to start
Grab your ingredients. I like to get everything out on the counter so that as I’m ready for a step, I’m not running to the pantry for the necessary ingredient. This is called your Mise en place, or getting everything in its place.
You’ll need:
- 2 1/4 sticks (9 oz or 18 Tbls) butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 2 T espresso powder
- 12 oz chocolate chips (or any kind of mix-ins)
Pre-heat your oven to 350 degrees.
Start by creaming your softened butter with your two sugars. Mix on medium 2-3 minutes until your sugars are fully mixed together with the butter.
Add in your eggs and mix until they are fully incorporated.
Combine your dry ingredients in a separate bowl and mix them together. Add to your creamed mixture and mix on low until everything comes together nicely.
This is where the fun takes over
If you’re like me, I can’t eat 36-40 cookies before they get all hard or I get bored of them. This recipe is perfect for gals like us. Divide your dough into 1/2 or 1/3s and add in your mix-ins to make a different tasting cookie! I chopped up 3/4s cup Caramel chunks and added them to one half of my dough. To the other half, I added 1 cup of Andes mints (they come in a bag like chocolate chips, all chopped and ready for baking).
Form your dough into 1 1/2″ balls (that’s about half the size of your thumb, but we’re not doing science here. Just make cookie balls around the size of a ping pong ball.). Place them on your Silpat-lined baking sheet. Give them some space; they’ll spread a little into a flat cookie, like a chocolate chip cookie.
Bake 10-12 minutes. If you use two sheetpans, rotate top to bottom and front to back at the halfway baking point for even baking of your cookies.
This recipe makes around 40 cookies. Enjoy!
Chocolate Espresso Cookies
Chewy. Chocolatey. Comfort. You’re gonna want to keep this recipe! Change up the add-ons. Don’t want to use chocolate chips? Use caramel chunks instead. Or try chopped mints. Anything goes!
Ingredients
- 2 1/4 Tbsp unsalted butter
- 1 cup sugar
- 1 cup brown sugar, light or dark
- 2 eggs
- 2 1/2 cups a.p. flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 2 Tbsp espresso powder
- 12 oz chocolate chips or other mix-ins
Instructions
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Preheat oven to 350 degrees.
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Combine your softened butter with your sugars. Mix well on medium speed until sugars are fully incorporated with butter. Scrape the sides of your bowl.
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Add eggs and cream your mixture until well combined.
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Combine your dry ingredients in a separate bowl and mix with a fork to combine.
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With mixer on low, slowly add dry to your creamed mixture. You’ll want to fully incorporate all the dry ingredients well.
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At this point, you may separate your dough into different bowls and add your mix-ins OR you may make one big batch of your favorite mix-ins.
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Place 1 1/2 tsp-size balls on a Silpat-lined baking sheet leaving about 1 1/2″ between the cookies.
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Bake 10-12 minutes. If you’re using two sheet pans, make sure to rotate top to bottom, and front to back spinning, for even baking of your cookies.
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