Chocolate Espresso Cookies

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!

Chocolate Espresso Cookies
Adapted from Food52
(Makes about 2 dozen cookies)
Printable Version

• 12 ounces semi-sweet chocolate chunks or chips, divided
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cup unbleached all purpose flour
• 1/2 cup natural (non-alkalized) cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp kosher or sea salt
• 2 large eggs, at room temperature
• 2/3 cups granulated sugar
• 1/2 cup dark brown sugar, tightly packed
• 1 tbsp instant espresso powder
• 1 tsp pure vanilla extract

1. Heat oven to 325F and line two 13×18″ baking sheets with parchment.
2. In a small saucepan over very low heat (or in the microwave), melt half the chocolate with the butter, stirring frequently and watching it carefully to ensure it doesn’t burn or seize. Remove from heat and set aside to cool slightly.
3. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
4. In another bowl, beat the eggs, sugars, instant espresso powder, and vanilla on medium-low speed until well combined.
5. Add the chocolate-butter mixture and beat again to incorporate.
6. Add the flour mixture and remaining chocolate and beat on low speed until a sticky dough forms (it will resemble brownie batter), scraping down the sides and bottom as needed to ensure the mixture is well combined. Be careful not to overbeat.
7. Using a tablespoon or 1 1/2 inch cookie scoop, drop the batter onto the prepared baking sheets, spacing two inches apart and from edges. Bake for 12 to 14 minutes. (Note: The cookies are done when the tops are cracked and the edges are set, but the interior still appears relatively wet).
8. Remove baking sheets to cooling racks for two minutes, then remove cookies from the baking sheets to cool completely.