Description
These Chocolate Espresso Cookies combine rich cocoa and bold espresso into a chewy, indulgent treat. Perfect for coffee lovers, these mocha cookies are easy to make, freezer-friendly, and irresistibly chocolatey. Great for dessert, gifting, or late-night cravings.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons instant espresso powder
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips or chunks
Instructions
1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
2. In a separate bowl, cream the butter with granulated and brown sugars until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Fold in chocolate chips or chunks gently.
6. Chill the dough in the refrigerator for at least 30 minutes.
7. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
8. Bake at 350°F (175°C) for 10 to 12 minutes, until edges are set and centers are soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Let the dough chill to avoid cookies spreading too much.
Use Dutch-process cocoa for a richer chocolate flavor.
For a gooier center, underbake by 1 minute and let cool on the sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg