Description
These Chewy Chocolate Espresso Cookies combine rich cocoa and bold espresso flavors with chunks of semi-sweet and dark chocolate for an indulgent treat. Soft and chewy with a perfect balance of sweetness and a hint of coffee bitterness, these cookies are finished with a sprinkle of sea salt to enhance the flavors and create a delightful texture contrast.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 2 teaspoon instant espresso powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate & Toppings
- 4 oz chopped semi-sweet chocolate
- 1 cup dark chocolate chips
- 1 teaspoon sea salt
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent the cookies from sticking and make cleanup easier.
- Cream Butter and Sugar: Using a mixer, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt to ensure even distribution of the leavening and flavors.
- Combine Wet and Dry: Slowly add the dry ingredient mixture into the butter mixture. Mix gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolates: Gently fold in the chopped semi-sweet chocolate and dark chocolate chips to distribute chunks of melty, rich chocolate throughout the dough.
- Portion Dough: Scoop 2-tablespoon sized portions of dough and place them at least 2 inches apart on the prepared parchment-lined baking sheets to allow room for spreading.
- Bake First Stage: Bake the cookies at 350°F (175°C) for 10 minutes or until the edges are lightly golden and the cookies are just barely set but still soft in the center.
- Shape Cookies: Remove the baking sheet from the oven using oven mitts. While hot, gently tap the baking sheet on the counter to sink the centers of the cookies. Then use a large round cookie cutter to run around the edges, reshaping each cookie into a perfect circle.
- Bake Second Stage: Return the shaped cookies to the oven and bake for an additional 3 minutes, or until the cookies are golden brown and no longer wet-looking in the center.
- Cool and Salt: Allow the cookies to cool completely on the baking sheet. Once cooled, sprinkle with sea salt to enhance the chocolate and espresso flavors.
- Remove and Serve: Carefully remove the cooled cookies from the baking sheet using a thin metal spatula and serve.
Notes
- Using softened butter ensures that the butter creams properly with the sugar, creating an airy texture.
- The double baking process helps achieve the perfect chewy texture and defines the shape of the cookies.
- Instant espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.
- Sprinkling sea salt on top provides a wonderful contrast to the sweetness and enhances the overall flavor.
- Make sure to space the cookies two inches apart to prevent them from merging during baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
