Chocolate espresso cookies
These chocolate espresso cookies are very rich and chocolatey. In developing this recipe, I wanted two things: intense flavor and the perfect fresh exterior edge. Those cookies are there! Check out more great cookie recipes here !
WHAT ARE ESPRESSO CHOCOLATE CHIP COOKIES?
While it sounds pretty self-explanatory, these cookies have an intense flavor that I haven’t experienced before in cookies. There are chunks of melted chocolate, cocoa and chocolate on top … but not INTO the cookies! I did this on purpose. The texture of these cookies is so amazing that I didn’t want to interrupt them any Way with chocolate chunks. This is the ONLY recipe I’ve made for which I recommend it, but now that I know you can get all the amazing flavor from the bites when scattered on top, I’m going to try again.
The first two ingredients in the recipe are chocolate chips and butter. These two ingredients are mixed in the microwave and stirred until smooth. I made these cookies several times when I tried this recipe and found that almost every time the chocolate was mixed or turned into a thick ganache all at once. So I switched to the double boil method, but I found those steps were too complicated, so I finally went back to the microwave. However, one thing stood out … even if the chocolate was clenched or made too thick, it always loosened when I added the milk. And then it got silky smooth and shiny when added to the egg mixture. So have no fear! Chocolate will do what it’s supposed to do in this recipe, even if it uses – that is, adding an extra level of rich flavor.
WHAT DO THE COOKIES TASTE LIKE?
I’m intense. The combination of espresso powder and chocolate is powerful. Not only is the taste amazing, but the texture is amazing. They are really soft and mellow on the inside with a perfectly fresh outer shell.
As I mentioned earlier, I only added a few pieces of chocolate to the top of the cookies. They just don’t need it on the inside, But the toasted chips on top add that gorgeous, semi-rich richness to every bite, so I loved that addition. A new concept for me at the bakery. But I’ll be back soon.
If you’re a coffee lover, you’ll be obsessed with these cookies.
Sugar cookie recipe.
Number of servings: 24 cookies.
Calories: 131 kcal
- 1 cup of semi-sweet chocolate chip cookies
- 2 tablespoons butter
- 3/4 cup granulated sugar
- 2 eggs at room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/2 cup semi-sweet chocolate chips to cover cookies
Preheat the oven to 325°F. Line two baking trays with parchment paper.
In a medium microwave safe bowl, add the slices and semi-sweet baking butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Remover. If most of the chocolate melts, do not reheat. (If the chocolate weighs down or hardens a bit, that’s okay.) Set aside.
While chocolate is cooling, add sugar, eggs, milk and vanilla to a large bowl. Beat well until fully incorporated, light and airy.
Add the slightly hot chocolate to the egg mixture and whisk continuously until completely blended and warmed through.
Add flour, cocoa powder, baking powder, baking powder, salt and espresso powder. Mix well, but don’t mix too much. The mixture should be very loose, just like the nut mixture.
Place in the freezer for 15 minutes.
Using a 2 tablespoon scoop, scoop out the balls and place them in the prepared baking tray. The six cookies should easily fit on a 10×15 sheet, as they don’t spread out too much.
Press 5-9 pieces of chocolate on top of each cookie and press lightly so the cookies are not rounded or bulging.
Bake for 11-14 minutes, or until the center is moist.
Allow cookies to cool in pan for at least 3 minutes before stirring.