If you're a fan of rich chocolate flavors with a touch of coffee kick, these Double Chocolate Espresso Cookies are your new best friend. They're the perfect blend of sweet and bold, making them ideal for anyone who loves a little sophistication in their cookie jar.
Butter is the base, providing richness and structure. Make sure it’s softened to blend well with the sugars. The combination of granulated sugar and light brown sugar gives these cookies a perfect balance of sweetness and moisture, with the brown sugar adding a hint of caramel undertone. Eggs are the binding agents, and they also contribute to the chewy texture. Vanilla extract is the subtle flavor enhancer that rounds out the taste.
The dry mix starts with all-purpose flour, the backbone of the cookie. Unsweetened cocoa powder gives the cookie its deep chocolate flavor. We use baking soda as a leavening agent to help the cookies rise. A pinch of salt balances the sweetness and enhances the overall flavor. The secret weapon here is instant espresso powder, which intensifies the chocolate flavor without making the cookies taste like coffee. Finally, a mix of dark chocolate chips and white chocolate chips adds texture and further layers of flavor.
These cookies are fantastic on their own, but for something extra special, try serving them slightly warm with a scoop of vanilla ice cream. They also pair beautifully with a glass of cold milk or, for the adults, a shot of espresso or a cappuccino.
Start by preheating your oven to 350°F (175°C). It's important to get that oven nice and hot before the dough goes in. In a large bowl, cream together your softened butter, granulated sugar, and brown sugar until you have a smooth, fluffy mixture. This should take about 3-4 minutes of beating. Next, add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to give the mixture a lovely aroma.
In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. This ensures everything is evenly distributed before it meets the wet ingredients. Gradually mix the dry ingredients into the wet mixture. Don’t rush this step; you want everything well-blended without overmixing.
Now fold in the dark and white chocolate chips until they're evenly distributed throughout the dough. This is where the magic happens—those little pockets of chocolate are going to melt beautifully when baked. Using a tablespoon, drop rounded heaps of dough onto ungreased baking sheets. Make sure they have enough space to spread a bit.
Bake the cookies for 10 to 12 minutes. You'll know they're ready when the edges are set but the centers still look a little soft—they'll firm up as they cool. Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This step is crucial to achieving that perfect chewy texture.
Share