Chocolate Espresso Cookies

READY IN: 40mins
Recipe by Buster's friend

Mmmmmm - chocolate & coffee, two of my favorite things! Just add milk for a very grown up afternoon treat! Wonderful on Christmas cookie trays! From Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu.

Top Review by Chef Hamilstar

Very good! I used 2 packets of Via Colombia coffee for the espresso, and added about 1/2 tsp cinnamon. I also used white chocolate pieces just because I had them. I will definitely use this recipe again.

Ingredients Nutrition

Directions

  1. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
  2. Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
  3. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
  4. Pour in melted chocolate and beat until combined.
  5. Add flour mixture and chocolate chips and mix on low just until incorporated.
  6. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
  7. Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
  8. Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
  9. Bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.

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