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Chocolate Espresso Cookies

These cookies feature a rich cocoa flavor enhanced by a splash of espresso powder, resulting in a deep, intense chocolate taste. The dough is mixed until smooth, then baked to achieve crispy edges with a gooey, brownie-batter-like center. The final cookies are shiny, dark, and slightly crackled on top, with a texture that balances crunch and chewiness.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder preferably Dutch-processed
  • 1/2 teaspoon espresso powder instant variety
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips optional, for extra chocolatey bites

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the cocoa powder, espresso powder, granulated sugar, and brown sugar until well combined. This helps evenly distribute the powders and creates a smooth base.
    1 cup unsweetened cocoa powder, 1/2 teaspoon espresso powder, 1 cup granulated sugar, 1/2 cup brown sugar
  3. Add the melted butter to the dry mixture and whisk until it forms a thick, chocolatey paste with a glossy appearance.
    1/2 cup unsalted butter
  4. Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and slightly shiny.
    2 large eggs
  5. In a separate bowl, sift together the flour, baking powder, and salt to ensure there are no lumps.
    1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix to keep the cookies tender.
  7. Stir in the chocolate chips if using, distributing them evenly throughout the dough.
    1/2 cup semi-sweet chocolate chips
  8. Scoop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake for 10 to 12 minutes, or until the edges are crispy and the centers look slightly soft but set. The aroma of chocolate and coffee will fill your kitchen.
  10. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, which helps them firm up around the edges.
  11. Transfer the cookies to a wire rack to cool completely — they will be shiny, crackled on top, with a soft, gooey center.
  12. Enjoy these rich, chocolatey cookies with a glass of milk or your favorite coffee!

Notes

You can freeze the dough for later baking. Store baked cookies in an airtight container for up to a week.