Double Chocolate Espresso Cookies
Double chocolate espresso cookies are simple to make and feature a deep chocolate flavor that’s brought out even more by espresso powder. Chocolate chunks round out these soft, hearty cookies.
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 25 cookies
- 1/2 cup plus 2 tbsp unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup plus 2 tbsp unsweetened cocoa powder
- 2 tsp espresso powder
- 1 cup dark chocolate chunks
Preheat oven to 325°F. Cream together butter, sugars, the egg, and vanilla extract in a bowl until light and fluffy.
Add flour, baking powder, unsweetened cocoa powder, and espresso powder and mix until just combined, taking care not to overmix.
Stir in chocolate chunks.
Using a cookie scoop or a spoon, scoop rounded cookie dough balls about 2"-apart from one another onto an ungreased baking sheet. Bake for 11-12 minutes, or until the tops are mostly set. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 18.6g | Protein: 1.8g | Fat: 6.8g | Saturated Fat: 4.4g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 70mg | Fiber: 0.9g | Sugar: 11.6g | Calcium: 20mg | Iron: 0.7mg