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Dark Chocolate Espresso Cookies
These Dark Chocolate Espresso Cookies have a rich chocolate flavor that's enhanced with espresso powder.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
Calories
249
kcal
Author
Olivia
Ingredients
2
cups
all-purpose flour
1/4
cup
Dutch-processed cocoa powder
sifted
1/4
cup
black cocoa powder
sifted*
2
Tbsp
instant espresso powder
not granules
1
tsp
baking soda
1
tsp
sea salt
1
cup
unsalted butter
room temperature
1/2
cup
granulated sugar
1
cup
light brown sugar
2
large
eggs
room temperature
1
tsp
vanilla extract
2
cups
dark chocolate chips
US Customary
-
Metric
Instructions
In a medium bowl whisk together flour, cocoas, espresso powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy.
Add eggs one at a time fully incorporating after each addition. Add vanilla.
Reduce speed to low and slowly add flour mixture.
Add in chocolate chips.
Chill dough for at least 1 hour in the fridge.
Preheat oven to 350F and line baking sheets with silicone mats or parchment.
Using a medium cookie scoop, portion dough into balls and place onto baking sheet at least 2" apart. Press down on each ball to flatten slightly.
Bake for 15mins, until edges are firm but center is still soft.
Cool on pans for 10mins, then transfer to wire rack to cool completely.
Store in an airtight container for up to 1 week.
Notes
* If you don't have black cocoa, just use all Dutch-processed.
Nutrition
Calories:
249
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
35
mg
|
Sodium:
175
mg
|
Potassium:
168
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
260
IU
|
Vitamin C:
0.1
mg
|
Calcium:
62
mg
|
Iron:
1.1
mg