Chocolate Espresso Cookies

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
  • 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.
  • 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.
  • Pour in melted chocolate and beat until combined.
  • Add flour mixture and chocolate chips and mix on low just until incorporated.
  • Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
  • Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
  • Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
  • 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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