Coffee Espresso Chocolate Cookies (Print)
Delicious cookies with espresso and chocolate flavors.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour, spooned and leveled
02 -
⅓ cup espresso powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
½ teaspoon kosher salt
→ Wet Ingredients
06 -
¾ cup salted sweet cream butter, softened
07 -
⅔ cup dark brown sugar
08 -
⅓ cup granulated sugar
09 -
1 extra large whole egg, room temperature
10 -
1 extra large egg yolk, room temperature
11 -
1½ teaspoons pure vanilla extract
→ Chocolate Additions
12 -
12 ounces semi-sweet chocolate chunks
13 -
1 cup dark chocolate chips
# Directions:
01 -
In a medium-sized mixing bowl, whisk together the all-purpose flour, espresso powder, baking soda, baking powder, and kosher salt.
02 -
Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter, dark brown sugar, and granulated sugar for 1½ to 2 minutes until fully incorporated.
03 -
Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Mix until no yellow streaks remain.
04 -
Gradually add half of the dry ingredient mixture, mixing just until combined. Repeat with the remaining dry mixture.
05 -
Gently fold in the semi-sweet chocolate chunks and dark chocolate chips until evenly distributed. Cover and chill the dough in the refrigerator for 30 minutes.
06 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 -
Use a 1½-tablespoon cookie scoop to portion the dough, spacing cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes.
08 -
Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring them to a cooling rack.