Delicious Double Chocolate Espresso Cookies Recipe
Delicious, delicate chocolate biscuits with espresso powder, melted dark chocolate, dark chocolate chunks, and chocolate-covered espresso beans!
INGREDIENTS
– 4 oz 113g dark chocolate (60% cocoa) coarsely chopped– 1 cup plus 2 tbsp 160g all-purpose flour– ¾ teaspoon baking soda– ½ teaspoon salt– ½ teaspoon espresso powder– ½ cup 113g unsalted butter at room temperature– ⅔ cup 145g packed light brown sugar– ½ teaspoon pure vanilla extract– 1 large egg at room temperature– 4 oz 113g dark chocolate (60-70% cocoa) chopped into chunk– ½ cup 85g chocolate covered coffee beans or espresso bean
INSTRUCTIONS
Pre-heat your oven to 350°F and line two large baking pans with parchment.
Step 1
Melt chopped dark chocolate in a heatproof dish over a saucepan with ½-inch of boiling water until smooth. Let cool for 10 minutes.
Step 2
Combine flour, espresso powder, baking soda, and salt in a medium basin and mix.
Step 3
Using a broad rubber spatula or wooden spoon, mix butter, brown sugar, and vanilla extract in a large basin until smooth and slightly frothy.
Step 4
Add cooled melted chocolate and egg and mix thoroughly. Throw in all dry ingredients and gently fold. Mix chocolate bits with espresso beans. Soft dough.
Step 5
Refrigerate the bowl for 30 minutes under plastic wrap to firm up. Place smooth balls of chilled dough on prepared baking pans at least 2 inches apart.
Step 6
Flatten slightly and bake for 8-10 minutes until broken on top, set around the edges, and soft in the middle. Do not overbake. Place dishes on a wire rack to cool cookies entirely.
Step 7
This is significant since these cookies are delicate when warm, indicating tenderness!
Step 8
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