Elevate the classic chocolate cookie recipe with the rich essence of espresso.
Espresso Cookies
Chef Claudia Krevat
4 Dozen
10 minutes
12 minutes
American
Pastries
Baking these cookies is a breeze—cream the butter and sugars, mix in your eggs and combine with the dry ingredients before folding in the chocolate chips (or chunks). In no time flat, you’ll have warm, dreamy cookies perfect for keeping all to yourself or sharing if you must! So, pull out your baking sheets and try this recipe; you won’t regret the effort it takes to whip up a batch of these tasty treats. Your kitchen is about to smell incredible!
Ingredients
- 1 cup sugar
- 1 cup light brown sugar
- 2 1/4 sticks unsalted butter, room temperature
- 2 eggs, room temperature
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 tablespoons instant espresso powder
- 1 teaspoon Kosher salt
- 2 1/2 cups flour
12 ounces semisweet chocolate chunks (or chips)
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Mixer
Measuring Cups
Measuring Spoons
Silpat
Baking Sheet
Wooden Spoon
Cookie Scoop
Directions
Preheat your oven to 350° F.
Line a baking sheet with Silpat or parchment paper.
Using a stand or hand mixer, cream the butter and sugars until they are fluffy and light.
Add the eggs one at a time, mixing well after each egg.
In another bowl, mix the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Use a whisk to combine them well.
With your mixer on low, gradually add the dry mixture to the wet ingredients. Scrape down the sides of the bowl as needed and mix until everything is just combined. Be careful not to over-mix.
Use a wooden spoon to gently stir in the chocolate chunks.
Grab your 1 1/2" – 1 3/4" cookie scoop to make perfect rounded teaspoons, drop the dough onto the baking sheet, spacing them 2 inches apart.
Bake in the oven for 10-12 minutes.
Let the cookies cool on a wire rack before serving. Enjoy!