Double Chocolate Espresso Cookies
Ingredients
The cookie dough
-
1⅓
cups
unsalted butter, softened
-
1½
cups
packed light brown sugar
-
1
cup
granulated sugar
-
2
large
eggs
-
1
tablespoon
pure vanilla extract
-
3
cups
unbleached all-purpose flour
-
¼
cup
unsweetened cocoa powder
-
1.5
teaspoons
table salt
-
1
teaspoon
baking soda
-
2
teaspoons
finely ground coffee beans or espresso powder
-
12
oz
bittersweet chocolate chips
Optional topping
Instructions
- Cream the butter and sugars together until light and fluffy.
- Add the eggs and vanilla, mixing until well blended.
- Whisk together flour, cocoa powder, salt, baking soda, and ground coffee in a separate bowl.
- Combine the dry ingredients with the butter mixture until just blended.
- Stir in the chocolate chips until evenly distributed.
- Portion the dough into 1¾ oz (48 g) balls and chill for at least 1 hour, preferably 24 hours.
- Preheat the oven to 375°F (190°C).
- Place the chilled dough balls on a baking sheet, spaced apart, and sprinkle with sea salt if desired.
- Bake for 11 minutes, rotating the sheet halfway through, and remove when slightly underbaked.
- Allow cookies to cool on the tray before transferring.
Nutrition Facts (estimated)
Servings
35 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
150mg
Cholesterol
30mg
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