Chocolate Espresso Cookies (Printable Version)

Chewy chocolate-infused cookies with bold espresso notes and semisweet chips

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Espresso Mixture

05 - 2 tbsp instant espresso powder
06 - 1 tbsp hot water

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 2 tsp pure vanilla extract

→ Mix-ins

12 - 1 cup semisweet chocolate chips

# How-To:

01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a small bowl, stir together instant espresso powder and hot water until dissolved.
04 - In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
05 - Beat in eggs one at a time, then add vanilla extract and espresso mixture, mixing until combined.
06 - Gradually add dry ingredients to wet mixture, mixing until just combined.
07 - Fold in chocolate chips until evenly distributed throughout the dough.
08 - Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake 9–10 minutes, or until cookies are just set at the edges but soft in the center.
10 - Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Hints:

01 -
  • The espresso deepens the chocolate flavor in ways you cannot get from cocoa alone
  • These cookies stay perfectly chewy for days which is practically a miracle
  • The recipe comes together quickly but tastes like you spent hours developing the perfect balance
02 -
  • Underbaking slightly is the secret because these cookies continue cooking on the hot baking sheet after you pull them out
  • The espresso mixture must be completely dissolved or you will get bitter pockets of coffee powder in your cookies
  • Room temperature butter creates the right texture but cold eggs help prevent the dough from spreading too much
03 -
  • Weigh your flour if possible because too much flour will make these cakey instead of chewy
  • Use room temperature ingredients for the butter but keep your eggs cold for better structure
  • Let the dough rest in the refrigerator for thirty minutes if you have time for thicker cookies

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