Double Chocolate Espresso Cookies

Delight in these indulgent double chocolate espresso cookies, offering a rich blend of cocoa and a hint of espresso, perfect for satisfying any chocolate lover's sweet tooth. These decadent cookies are easy to make and perfect for any occasion, ensuring a delightful experience with every bite.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

2 tsp instant espresso powder

1 cup dark chocolate chips

1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.

3. Beat in eggs one at a time, then stir in vanilla extract.

4. In another bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.

5. Gradually blend the dry ingredients into the wet mixture.

6. Fold in dark and white chocolate chips until evenly distributed.

7. Drop rounded tablespoonfuls of dough onto ungreased baking sheets.

8. Bake for 10 to 12 minutes, or until set.

9. Remove from oven and allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Reheating

To reheat, warm cookies in a preheated oven at 300°F for 5 minutes or microwave for 10-15 seconds.

Scan for cooking tips & leave a review!

itsonly.recipes/view/double-chocolate-espresso-cookies

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.