Description
Delight in these chewy chocolate espresso cookies, infused with rich cocoa and a hint of espresso for a sophisticated flavor twist. Perfectly soft in the center with crispy edges, studded with chunks of semi-sweet and dark chocolate, and finished with a sprinkle of sea salt for that irresistible contrast.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla bean paste
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Chocolate Add-ins
- 4 oz chopped semi-sweet chocolate
- 1 cup dark chocolate chips
Finishing Touch
- 1 tsp sea salt
Instructions
- Prep the baking sheets: Line two large baking sheets with parchment paper to ensure cookies don’t stick and for easy cleanup.
- Cream butter and sugar: Using a mixer, beat the softened butter and light brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and vanilla: Incorporate eggs one at a time along with vanilla bean paste, mixing well and scraping down the bowl sides to ensure even blending.
- Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, cocoa powder, instant espresso powder, baking soda, and kosher salt to evenly distribute the leavening and flavor components.
- Combine wet and dry: Slowly add the dry mixture to the butter mixture and stir just until combined to avoid overmixing, which can make cookies tough. Then gently fold in the chopped semi-sweet and dark chocolate chips for melty chocolate pockets.
- Shape the cookies: Scoop out 2-tablespoon portions of dough and place on the parchment-lined baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Initial bake: Bake the cookies at 350°F (175°C) for 10 minutes or until the edges are lightly golden and centers are just set but still soft.
- Shape cookies: Immediately after removing from the oven, tap the baking sheet gently on the counter to slightly sink the centers of the cookies. Use a large round cookie cutter to reshape the cookies into perfect circles while still warm.
- Final bake: Return the shaped cookies to the oven for an additional 3 minutes until they are golden brown and the centers no longer look wet.
- Cool and finish: Let the cookies cool completely on the baking sheet, then sprinkle lightly with sea salt to enhance the chocolate flavors.
- Serve: Carefully remove the cookies from the baking sheet using a thin metal spatula and enjoy.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Instant espresso powder enhances the chocolate flavor without adding bitterness or a strong coffee taste.
- Gently folding in chocolate prevents overmixing which can toughen cookies.
- The cookie cutter step helps keep an attractive, uniform round shape.
- Sprinkling sea salt at the end provides a wonderful balance to the sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well both before and after baking for easy future treats.
