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–+ servings
Chocolate Espresso Cookies

Chewy Chocolate Espresso Cookies to Energize Your Day

Indulge in homemade Chocolate Espresso Cookies, blending rich chocolate and bold espresso for a delightful treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups All-Purpose Flour Gluten-free flour can be used for a different approach.
  • 1 tablespoon Espresso Powder Can substitute with instant coffee powder if needed.
  • 1 teaspoon Baking Powder Ensure it's fresh for best outcomes.
  • 0.5 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 6 ounces Semisweet Chocolate Coarsely chopped for delightful texture.
  • 0.5 cups Unsalted Butter Slightly soften for easier mixing.
  • 1 cup Light Brown Sugar Granulated sugar can be used in a pinch.
  • 2 large Eggs Room temperature works best for incorporation.
  • 1 cup Semisweet Chocolate Chips Can swap with white chocolate chips or nuts.
For the Garnish
  • cups Confectioners’ Sugar Optional but adds a lovely finishing touch.

Equipment

  • Mixing bowl
  • Microwave
  • Electric mixer
  • baking sheets
  • Parchment paper
  • Refrigerator

Method
 

Step‑by‑Step Instructions
  1. Whisk together 1 ½ cups all-purpose flour, 1 tablespoon espresso powder, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
  2. Melt 6 ounces chopped semisweet chocolate and ½ cup unsalted butter in a microwave-safe bowl, stirring until smooth.
  3. Combine 1 cup light brown sugar with the cooled chocolate and butter mixture, and beat until light and fluffy, about 2-3 minutes.
  4. Incorporate 2 large room temperature eggs one at a time into the chocolate mixture, blending well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Fold in 1 cup of semisweet chocolate chips.
  7. Cover the dough tightly with plastic wrap and refrigerate it for about 4 hours.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Roll the chilled dough into balls, placing them 2 inches apart on the baking sheets.
  10. Bake for 9-10 minutes or until edges are set and lightly browned.
  11. Cool on baking sheets for 5 minutes before transferring to wire racks.
  12. Dust cooled cookies with confectioners’ sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Always refrigerate the dough for at least 4 hours for the ideal chewy texture. Use room temperature eggs for better incorporation and watch the baking time closely to avoid dryness.

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