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Chewy Chocolate Espresso Cookies

Delicious chewy cookies with rich coffee and chocolate flavors, perfect for gatherings and as a sweet treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is soft but not melted
  • 2 cups light brown sugar
  • 2 large eggs Room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp instant espresso powder Adjust for stronger coffee flavor if desired
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
Chocolate Add-ins
  • 4 oz chopped semi-sweet chocolate
  • 1 cup dark chocolate chips
  • 1 tsp sea salt For sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened butter and light brown sugar using a mixer until light and fluffy.
  3. Add the eggs and vanilla extract, mixing until thoroughly combined.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking soda, and kosher salt.
Mixing
  1. Gradually mix the dry ingredients into the butter mixture until fully incorporated.
  2. Fold in the chopped semi-sweet chocolate and dark chocolate chips.
Baking
  1. Using a cookie scoop, portion out 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
  2. Bake for 10 minutes until the edges are lightly golden, and the centers are just set.
  3. Tap the baking sheet on the counter to sink the centers of the cookies, then reshape them with a cookie cutter if desired.
  4. Bake for an additional 3 minutes.
  5. Cool on the tray for a few minutes, then sprinkle with sea salt before transferring the cookies to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freezing dough balls before baking can extend storage life to three months. Bake from frozen, adding a couple of extra minutes.