Dark Chocolate Espresso Cookies

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4.60 from 10 votes

Dark Chocolate Espresso Cookies

These Dark Chocolate Espresso Cookies have a rich chocolate flavor that's enhanced with espresso powder.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 249kcal

Author Olivia

Ingredients

2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder sifted
1/4 cup black cocoa powder sifted*
2 Tbsp instant espresso powder not granules
1 tsp baking soda
1 tsp sea salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs room temperature
1 tsp vanilla extract
2 cups dark chocolate chips

US Customary - Metric

Instructions

In a medium bowl whisk together flour, cocoas, espresso powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy.
Add eggs one at a time fully incorporating after each addition. Add vanilla.
Reduce speed to low and slowly add flour mixture.
Add in chocolate chips.
Chill dough for at least 1 hour in the fridge.
Preheat oven to 350F and line baking sheets with silicone mats or parchment.
Using a medium cookie scoop, portion dough into balls and place onto baking sheet at least 2" apart. Press down on each ball to flatten slightly.
Bake for 15mins, until edges are firm but center is still soft.
Cool on pans for 10mins, then transfer to wire rack to cool completely.
Store in an airtight container for up to 1 week.

Notes

* If you don't have black cocoa, just use all Dutch-processed.

Nutrition

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