Double Chocolate Espresso Cookies

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This is just one of those perfect cookies.  Super chocolatey, melts in your mouth, lightly crisp on the outside, a hint of espresso, easy to make…. and totally addicting.  You could use chocolate chips instead but I feel like the chunks make these extra gooey.  Chilling the dough is optional but I found them easier to scoop after a little time in the fridge.  This makes a lot of cookies which is a wonderful thing.  Keep them in an air tight container at room temp and they’ll be soft and delicious for several days.  Enjoy!

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You’ll need (for a lot of cookies- 40ish):

  • 2.25 sticks unsalted butter (18 tablespoons), room temp
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temp
  • 2.5 cups flour
  • 075 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 12 ounces chocolate chunks

To Make:

  1. Beat butter and sugars together on medium speed for several minutes until light and fluffy.  Add eggs, one at a time, beating in after each addition.
  2. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.
  3. Add dry ingredients to wet ingredients little by little beating as you add the dry ingredients.  Stir in chocolate chunks.  Chill dough for 30 minutes.  Preheat oven to 350 degrees F.
  4. Place heaping tablespoons (I used a 1.5” ice cream scoop) on a parchment lined baking sheet (with plenty of space to expand). Bake for 10-12 minutes.  They might not seem done but they are just let them set for a minute then move to a wire rack to cool.

 Inspired by Food52

One thought on “Double Chocolate Espresso Cookies

  1. Pingback: Chocolate-Flecked Whiskey and Rye Cookies | Roxana's Kitchen

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