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chocolate espresso cookies

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!

Keyword chocolate cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 42 cookies
Author Jenny

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

  1. Preheat oven to 350 degrees.

  2. 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.

  3. Add eggs and cream your mixture until well combined.

  4. Combine your dry ingredients in a separate bowl and mix with a fork to combine. 

  5. With mixer on low, slowly add dry to your creamed mixture.  You'll want to fully incorporate all the dry ingredients well.

  6. 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.

  7. Place 1 1/2 tsp-size balls on a Silpat-lined baking sheet leaving about 1 1/2" between the cookies. 

  8. 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.