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Chewy Chocolate Espresso Cookies Recipe

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4.7 from 136 reviews

Chewy Chocolate Espresso Cookies combine rich dark chocolate and a subtle espresso kick for a decadent treat with a perfect chewy texture and a hint of sea salt to enhance the flavors. These homemade cookies are easy to prepare, featuring a two-step baking process to achieve a perfectly round, soft, and chewy bite.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Chocolate

  • 4 oz chopped semi-sweet chocolate
  • 1 cup dark chocolate chips

Finishing

  • 1 teaspoon sea salt

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent sticking and help with even baking.
  2. Cream Butter and Sugar: Using a mixer, cream together the softened butter and light brown sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, scraping down the sides of the bowl as needed to ensure everything is well mixed.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt to evenly distribute the leavening agents and flavors.
  5. Combine Wet and Dry: Slowly add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing to keep the cookies chewy.
  6. Fold in Chocolates: Gently fold in the chopped semi-sweet chocolate and dark chocolate chips, ensuring they are evenly distributed without breaking the chunks.
  7. Shape Cookies: Scoop 2-tablespoon sized portions of dough and place them on the prepared baking sheets at least 2 inches apart to allow spreading during baking.
  8. First Bake: Bake at 350°F (175°C) for about 10 minutes, or until the edges are lightly golden and the centers look just set but still soft.
  9. Shape Cookies While Hot: Remove baking sheet from oven and, using hot hands, gently tap the baking sheet on the counter to sink the center of the cookies. Use a large round cookie cutter around each cookie’s edge to reshape into a perfect circle.
  10. Second Bake: Return the cookies to the oven for an additional 3 minutes, until they turn golden brown and lose any wet-looking appearance on top.
  11. Cool and Finish: Allow the cookies to cool completely on the baking tray before sprinkling with 1 teaspoon of sea salt. Remove cookies carefully with a thin metal spatula to preserve their shape.

Notes

  • Overworking the dough will result in hard cookies; mix just until combined.
  • Shaping the cookies with a round cutter after the first bake ensures perfect round shapes.
  • For enhanced coffee flavor, substitute half of the vanilla extract with coffee extract.

Keywords: chocolate espresso cookies, chewy cookies, homemade cookies, chocolate chip cookies, espresso cookies, dessert, baking

Find it online: https://cheframi.com/chewy-chocolate-espresso-cookies-recipe/