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Chocolate Espresso Cookies Recipe

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★★★★★

4.9 from 134 reviews

These Chocolate Espresso Cookies combine rich semi-sweet chocolate and a hint of espresso powder to create a decadent, flavorful treat. Soft and fudgy on the inside with a slightly crisp edge, these cookies are perfect for coffee lovers and chocolate aficionados alike. Topped with additional chocolate morsels for an extra burst of chocolaty goodness, they are simple to prepare and bake in just over 15 minutes.

Ingredients

Scale

Wet Ingredients

  • 1 cup (168 g) semi-sweet chocolate morsels
  • 2 tablespoons unsalted butter
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • ¼ cup (29.5 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon espresso powder

Topping

  • ½ cup (84 g) semi-sweet chocolate morsels, for topping cookies

Instructions

  1. Preheat oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to ensure the cookies don’t stick during baking.
  2. Melt chocolate and butter: In a microwave-safe bowl, combine the 1 cup of semi-sweet chocolate morsels with the butter. Microwave in 15-second increments, stirring after each, until the mixture is smooth. If the chocolate hardens slightly, don’t worry; just set it aside to cool.
  3. Mix wet ingredients: In a large bowl, whisk together the sugar, eggs, milk, and vanilla extract until the mixture is light and airy, ensuring everything is fully incorporated.
  4. Combine melted chocolate with wet mixture: Slowly add the warmed chocolate and butter mixture to the wet ingredients while whisking continuously until smooth and evenly blended.
  5. Add dry ingredients: Sift or add the flour, cocoa powder, baking powder, salt, and espresso powder into the bowl. Stir gently but thoroughly until the mixture is just combined and has a loose, brownie-like consistency — avoid overmixing.
  6. Chill the dough: Place the bowl with the cookie dough into the freezer for 15 minutes to firm up, making it easier to scoop and shape.
  7. Scoop cookies onto baking sheets: Using a 2-tablespoon cookie scoop, portion out the dough onto the prepared parchment-lined baking sheets, spacing about 6 cookies per sheet as they won’t spread much.
  8. Add chocolate morsel toppings: Press 5-9 semi-sweet chocolate morsels onto the top of each cookie dough mound, pressing them gently to slightly flatten and adhere.
  9. Bake: Bake the cookies in the preheated oven for 11 to 14 minutes, or until the centers no longer look wet and the cookies are set.
  10. Cool: Allow the cookies to cool on the baking sheet for at least 3 minutes before transferring them to a wire rack to cool completely. This step helps them firm up properly.

Notes

  • Room temperature eggs help the batter come together more smoothly and evenly.
  • Pressing chocolate morsels on top after scooping gives an appealing look and extra chocolate flavor.
  • Using espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
  • Don’t overbake to keep the cookies fudgy and soft in the center.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: Chocolate Espresso Cookies, Chocolate Cookies, Espresso Cookies, Semi-Sweet Chocolate, Fudgy Cookies, Coffee Flavor Cookies

Find it online: https://lieblingsmahlzeit.com/chocolate-espresso-cookies-recipe/