Indulge in Rich, Dark Chocolate Espresso Cookies
Hi there, fellow coffee lovers! As a barista, I’m always looking for ways to incorporate my favorite drink into different recipes. And today, I’m excited to share with you a recipe that takes the combination of coffee and chocolate to the next level – Dark Chocolate Cookies With Espresso!
Not only are these cookies deliciously indulgent, but they’re also incredibly easy to make. In just a few simple steps, you’ll have a batch of chewy, double chocolate espresso cookies that are perfect for any occasion.
Whether you’re in need of a mid-day pick-me-up or a sweet treat to make your day brighter, these cookies are sure to hit the spot. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Attention, coffee and chocolate lovers! I am here to present you with a delicious and exciting recipe that will satisfy your cravings for both: Dark Chocolate Cookies with Espresso.
This recipe is perfect for those moments when you want to treat yourself or impress someone special. The combination of high-quality bittersweet chocolate, pure vanilla extract, and instant espresso powder will delight your senses with a deep chocolate flavor and that familiar caffeine kick.
What’s more, this recipe is easy to follow, so even if you’re not a baking expert, you can still create a mouth-watering masterpiece in no time. The ingredients are simple and accessible, and the result is a batch of cookies that will make you feel like you’re in a cozy coffee shop.
These cookies are chewy on the inside and crispy on the outside, making them the perfect texture for indulging in that chocolate fix. Whether you enjoy them as a breakfast treat with your morning coffee or as an afternoon snack with milk, these cookies are sure to satisfy your sweet tooth while providing an extra boost of energy.
So why should you love this recipe? Because it embodies the classic flavors of chocolate and espresso in one single cookie. These indulgent treats are perfect for any occasion or mood, and we can guarantee that they will quickly become one of your go-to recipes for satisfying those sweet cravings.
Ingredient List
To make these rich and decadent Dark Chocolate Cookies with Espresso, you’ll need the following ingredients:
| Ingredients | US Customary | Metric |
| ——————————|:——————:| ———————–:|
| Unsalted Butter, room temperature | 1 cup | 227 grams |
| Granulated Sugar (Sugar 1) | ½ cup | 100 grams |
| Dark Brown Sugar, packed (Sugar 2) | ½ cup | 100 grams |
| Eggs, room temperature | 2 | |
| Pure Vanilla Extract | 1 teaspoon | |
| All-Purpose Flour | 2 cups | 256 grams |
| Baking Powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Cocoa Powder | ¾ cup | 90 grams |
| Instant Espresso Powder | 3 tablespoons | |
| Dark Chocolate Chips or Chunks | 2 cups | 340 grams |
Note: The US Customary column is provided for readers outside the US who may find it helpful.
The Recipe How-To
Preheat the Oven and Prepare the Baking Sheet
First and foremost, preheat your oven to 350°F (175°C). While the oven is preheating, prepare a baking sheet with parchment paper. This will ensure that the cookies don’t stick to the baking sheet and will make for an easier cleanup process.
Combine the Butter and Sugar
In a medium bowl, beat together 1/2 cup of unsalted butter (room temperature) with 1/2 cup of granulated sugar until light and fluffy. Make sure that your butter is softened to room temperature, or else it won’t mix properly with the sugar.
Add the Eggs and Vanilla Extract
Once the butter and sugar are well combined, add in 2 eggs (room temperature) one at a time while continuing to beat the mixture. Once both eggs have been incorporated, add in 1 tsp of pure vanilla extract.
Mix Together Your Dry Ingredients
In a separate bowl, whisk together the dry ingredients which includes – 1 ¾ cups of all-purpose flour, 1/3 cup of cocoa powder, ½ tsp of baking powder, and 1 heaped tablespoon of instant espresso powder. The instant espresso powder will give your cookies that rich coffee flavour that we are looking for in this recipe.
Combine Wet and Dry Ingredients to Form Dough
Gradually add your dry ingredients into your wet ingredients mixture while beating on low speed. Mix until thoroughly combined into dough.
Add Chopped Chocolate pieces to Your Cookie Dough
Fold in ¾ cup of chopped dark chocolate or chocolate chips into your dough mixture. The combination of chocolate chunks and espresso is what makes these cookies truly irresistible.
Form Dough Balls and Place on Prepared Baking Sheet
Using two tablespoons or a small cookie scoop, form 1-2 inch balls with moist hands (to keep them from sticking) depending on how big you want your cookies! Place them two inches apart on a prepared baking sheet lined with parchment paper.
Bake the Cookies
Bake for 12-15 minutes or until the edges are firm but the center is still soft. Allow them to cool for at least 10 minutes before transferring them to a wire rack to cool completely.
These chewy chocolate espresso cookies are perfect for those who love coffee and chocolate! Enjoy them with a glass of milk, or paired with a cup of hot espresso for the ultimate indulgent experience.
Substitutions and Variations
One of the best things about baking is that there are so many possible substitutions and variations to make a recipe truly your own. Here are some ideas to customize this Dark Chocolate Cookies With Espresso Recipe:
– Chips: You can use semisweet chocolate chips or white chocolate chips in this recipe. If you’re feeling adventurous, you could also try using caramel or toffee chips to add a sweet and crunchy texture.
– Cocoa Powder: If you don’t have any cocoa powder on hand, you can substitute it with Dutch-process cocoa powder. Keep in mind that Dutch-process cocoa has a more mellow flavor and changes the color of the dough.
– Sweeteners: For a healthier option, you can substitute granulated sugar with coconut sugar or honey. Brown sugar can be replaced with molasses mixed with white sugar, or a combination of demerara and carob sugar for added depth of flavor.
– Dairy-Free: To make these cookies dairy-free, use vegan butter and vegan chocolate chips. You can also experiment with different plant-based milks such as almond, soy or oat milk.
– Gluten-Free: If you’re sensitive to gluten, replace all-purpose flour with your favorite gluten-free flour blend. Try substituting almond flour for a nutty flavor or rice flour for chewiness.
– Mocha Flavor: You can give these cookies a mocha twist by doubling up on the espresso powder (1 tablespoon instead of 1/2 tablespoon) and adding 1/4 cup of brewed espresso coffee instead of the vanilla extract.
No matter how you make your double chocolate espresso cookies with your own taste buds preference, they will always turn out rich, chewy and full of flavor!
Serving and Pairing
Now that you’ve baked your dark chocolate cookies with espresso, it’s time to enjoy them! These cookies are rich and flavorful, making them perfect for a special treat or indulgent dessert.
One of my favorite ways to serve these cookies is alongside a piping hot cup of coffee or espresso. The added espresso in the cookie creates a perfect complementary pairing with your warm beverage. Alternatively, you can pair these cookies with a glass of cold milk, which helps to balance out the richness of the chocolate.
If you want to take things up a notch, consider using these cookies as a base for an ice cream sandwich. Simply scoop your favorite flavor of ice cream between two cookies and press them together gently. The combination of creamy ice cream and chewy cookie is sure to satisfy any sweet tooth.
Another delicious way to serve these cookies is by topping them with a homemade whipped cream. Add a sprinkle of cocoa powder on top for an extra touch of chocolate.
Finally, if you’re hosting a dinner party or gathering, you can use these cookies to create an impressive dessert charcuterie board. Arrange the cookies alongside other dessert items like fresh fruit, drizzled caramel, and various other chocolates for your guests to mix and match their favorite flavors.
However you choose to serve these dark chocolate espresso cookies, they are sure to be enjoyed and savored by all who try them!
Make-Ahead, Storing and Reheating
One of the great things about these Dark Chocolate Cookies with Espresso recipe is that they can be made ahead of time, stored and reheated later. If you’re planning to serve these cookies on a special occasion, preparing them in advance can take some pressure off your busy schedule.
To make these cookies ahead of time, simply follow the recipe instructions and let them cool completely before storing. You can store the cookies in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cookies for up to 1 month. Just make sure to wrap them tightly in plastic wrap or put them in a freezer-safe container to avoid freezer burn.
When it’s time to serve the cookies, simply bring them back to room temperature by leaving them at room temperature for an hour, or reheating them briefly in the microwave or oven. To keep the cookies fresh and chewy after reheating, sprinkle a few drops of water over them and cover them with aluminum foil.
If you want to serve warm cookies without having to bake from scratch, you can also prepare the cookie dough in advance, roll it into balls and freeze them for later use. When you’re ready to bake, just place the frozen cookie dough balls on a baking sheet and let them thaw and rise for 20-30 minutes before popping them into the oven.
By making these Dark Chocolate Cookies with Espresso recipe ahead of time, you’ll not only save yourself some stress but also ensure that you have delicious treats available whenever you need them!
Tips for Perfect Results
I’ve made these dark chocolate cookies with espresso countless times, adjusting and testing the recipe until I got it just right. With that experience, here are a few tips to make sure your cookies turn out beautifully every time:
Firstly, use high-quality ingredients. The flavor of these cookies greatly depends on the quality of the cocoa powder, espresso powder, and chocolate you use. I recommend investing in bittersweet chocolate instead of semi-sweet for a richer flavor.
Next, let the dough chill for at least an hour before scooping and baking. This helps the flavors meld together and ensures that the cookies hold their shape when they bake.
Another tip is not to overmix your dough. Once all of your ingredients are combined, stop mixing as soon as possible to prevent overdeveloping the gluten in the flour. Overdeveloped gluten can lead to dense, tough cookies.
When making these cookies, I highly encourage using room temperature eggs and butter. They combine more easily into the dough and result in lighter and fluffier cookies.
For a fun variation, try adding toasted almonds or hazelnuts to the cookie dough before baking. The nuttiness pairs perfectly with the dark chocolate and espresso flavors.
Lastly, don’t be afraid to sprinkle a little bit of sea salt on top of each cookie before they go in the oven. It elevates the flavors and adds a subtle crunch to every bite.
By following these tips and tricks, you’ll be able to create irresistible dark chocolate espresso cookies that will become a staple in your dessert repertoire.
FAQ
As a skilled barista, I know that everyone has different questions and concerns when it comes to brewing coffee. That’s why I’ve compiled a list of Frequently Asked Questions (FAQ) regarding this amazing recipe. Below, you’ll find answers to some commonly asked questions that will help you achieve the perfect dark chocolate cookies with espresso recipe.
What does espresso powder do in cookies?
If you’re looking to give your chocolate baked goods an extra boost of flavor, consider adding some espresso powder into the recipe. This magic ingredient has the ability to bring out the chocolate flavor notes and add a unique richness to the final taste.
How much caffeine is in an espresso cookie?
Espresso powder is used as an ingredient in making Espresso Cookies, leading some people to believe that they can provide a dose of caffeine. Despite this, a single Espresso Cookie only contains approximately 23 milligrams of caffeine.
What is the best cookie to have with coffee?
Italian biscotti is a popular and dry cookie that has made its way globally as the ultimate coffee cookie. Other favorite coffee cookies include sugar cookies, snickerdoodles, chocolate chocolate chip cookies, and the nutty macadamia nut cookies.
Does dark chocolate taste good in cookies?
When selecting ingredients for cookies, one may consider using dark chocolate as it provides a flavorful addition without contributing an excessive amount of sugar to the recipe.
Bottom Line
:
If you are a coffee and chocolate lover, the dark chocolate cookies with espresso recipe is perfect for you. Not only are these cookies delicious, but they are also easy to make with simple ingredients that can easily be found in your pantry. With the addition of instant espresso powder, these cookies will surely satisfy your cravings for both chocolate and coffee flavors.
Now that you have everything you need to make these delectable treats, what are you waiting for? Prepare your baking tools and ingredients and get ready to impress your family and friends with your baking skills.
Overall, there is nothing more satisfying than indulging in freshly baked cookies, and the combination of sweet chocolate and bold espresso in this recipe is sure to take it to the next level. Trust me; once you try this recipe, you won’t be able to resist making it again and again! So, don’t wait any longer and start baking now. Happy baking!
Dark Chocolate Cookies With Espresso Recipe
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon instant espresso powder
- 8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened Dutch-processed cocoa powder (spooned and leveled)
Instructions
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Add Your Own Notes
Nutrition
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