Chocolate Espresso Cookies
These Chocolate Espresso Cookies deliver a deep, rich chocolate flavor enhanced by the subtle addition of espresso powder. The espresso deepens the chocolate notes without making the cookie taste like coffee.
Equipment
- Mixing Bowls
- Baking Sheet
- Electric mixer
Ingredients
- 120 g Butter, softened
- 150 g Sugar
- 1 Egg
- 1 tsp Vanilla extract
Dry Ingredients
- 150 g All-purpose flour
- 40 g Cocoa powder
- 1 tsp Instant espresso powder
- 1 tsp Baking soda
- 1 pinch Salt
Instructions
- Use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Mix until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a cohesive dough forms.
- Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in a preheated oven at 175°C (350°F) for 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
The espresso powder enhances the chocolate flavor, providing a deep, rich taste that is subtle but noticeable. This recipe yields a cookie with a bold, grown-up flavor profile suitable for coffee lovers.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.