Description
Rich, indulgent cookies with a touch of espresso for depth, perfect for late-night cravings or holiday cookie swaps.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes if it’s too sticky. Use high-quality chocolate chips for better flavor. Slightly underbake for chewy cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: chocolate, espresso, cookies, chewy, dessert, holiday, coffee, easy recipe