Chewy Double Chocolate Espresso Cookies
These chocolate-espresso cookies are like a mocha chip frappucino in cookie form!
Servings: 36 cookies
Calories: 185kcal
Ingredients
- 1 ¼ cup butter softened (2½ sticks)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 ½ teaspoons espresso powder OR 2 tablespoons instant coffee
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
- Granulated sugar and whole coffee beans for garnish
Instructions
- Preheat oven to 350°F. In the bowl of a mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, scraping the sides as necessary.
- Beat in the eggs and vanilla until well-combined.
- In a separate mixing bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet in three additions, mixing well between each addition. Remove dough from mixer and fold in chocolate chips by hand.
- Form dough into 1½-inch balls, roll in granulated sugar, then press three coffee beans in the top. Refridgerate the dough for at least 30 minutes, then bake in preheated oven for 7-9 minutes, or until the edges just begin to crack, but the cookie still feels soft. Let cool for 3-5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 185kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 119mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 210IU | Calcium: 19mg | Iron: 1mg
