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.
½cup plus 2 tbspunsalted butterat room temperature (10 tablespoon in total)
⅔cupgranulated sugar
½cupbrown sugar
1egg
1 ½teaspoonvanilla extract
1 ½cupall-purpose flour
¼cup plus 2 tbspunsweetened cocoa powder(6 tablespoon in total)
2teaspoonespresso powder
½teaspoonbaking powder
Pinchsalt
1cupdark chocolate chunksor chips
Instructions
Preheat oven to 325°F. Cream together butter, sugars, the egg, and vanilla extract in a bowl until light and fluffy.
Add flour, unsweetened cocoa powder, espresso powder, baking powder, and salt and mix in until just combined, taking care not to overmix.
Stir in chocolate chunks/chips.
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.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.