Double Chocolate Espresso Cookies


Get ready for an indulgent treat with these ultra-chocolaty cookies! Packed with rich flavors from espresso powder, melted dark chocolate, chunks of dark chocolate, and chocolate-covered espresso beans, they're a chocolate lover's dream!


4 ounces (113g) dark chocolate (60% cocoa), roughly chopped
1 cup plus 2 tablespoons (160g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso powder
1/2 cup (113g) unsalted butter, softened
2/3 cup (145g) packed light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
4 ounces (113g) dark chocolate (60-70% cocoa), chopped into chunks
1/2 cup (85g) chocolate-covered coffee beans or espresso beans


Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Melt the chopped dark chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let it cool for about 10 minutes.
In a medium bowl, sift together the flour, espresso powder, baking soda, and salt. Whisk to blend evenly.
In a large bowl, cream together the butter, brown sugar, and vanilla extract until smooth and slightly fluffy. Stir in the cooled melted chocolate, then add the egg and mix until well combined.
Add the dry ingredients to the wet mixture and fold them in gently. Stir in the chocolate chunks and chocolate-covered espresso beans. The dough will be soft.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
Roll the chilled dough into smooth balls and place them onto the prepared baking sheets, spacing them at least 2 inches apart. Flatten slightly.
Bake for 8-10 minutes until cracked on top, set around the edges, and still a bit soft in the middle. Avoid over-baking.
Transfer the trays to a wire rack and let the cookies cool completely on the trays. This step is crucial as the cookies are delicate when warm, indicating they'll be tender once cooled. Enjoy these decadent chocolate treats! 

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