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Double Chocolate Espresso Cookies

Here's how you make Double Chocolate Espresso Cookies
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  • Servings: 20
  • Prep: 10-15m
  • Cook: 12m
    • The following recipe serves 20 people.

Ingredients

The ingredients are:
  • 2 1/4 sticks unsalted butter, room temperature (18 tablespoons butter)
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2 1/2 cups flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
  • 12 ounces semisweet chocolate chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350° F.

  • NOTE: When making any cookies, make sure to cream the butter really well–this aerates the cookies and integrates the sugar–but be conservative with your mixing once the dry ingredients are added.

  • Step 2: Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.

  • Step 3: In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.

  • Step 4: With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but DO NOT over-beat. Using a wooden spoon, stir in chocolate chips.

  • Step 5: Line a baking sheet with Silpat or parchment paper. Using a 1 1/2" ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack and serve.

  • Step 6: Makes approximately 50 - 55 cookies.

We hope you enjoy this recipe!

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