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- 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon finely ground espresso (or instant espresso powder) - 1 cup semisweet chocolate chips - ½ cup white chocolate chips (optional) For the flour, use a dry measuring cup. Spoon it into the cup and level it off. Avoid packing it down. Cocoa powder should be measured the same way. Baking soda and salt need to be exact for the right rise and taste. Room temperature butter is key for easy mixing. For sugars, pack the brown sugar tightly in the cup. The egg should be large, as it helps bind the dough. Use high-quality cocoa powder for a rich flavor. Unsweetened kinds work best. Choose fresh espresso for a strong coffee taste. If using chocolate chips, select semisweet for a nice balance of sweetness. White chocolate chips are optional but add a fun twist. Always opt for unsalted butter to control the salt level in your cookies. Fresh ingredients yield the best results. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While your oven warms up, take a baking sheet and line it with parchment paper. This helps your cookies not stick and makes cleanup easy. Next, grab a medium bowl. In it, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisking helps to mix these ingredients evenly. Set this bowl aside for now. Now, let’s move to a large bowl. Use an electric mixer to cream together ½ cup of softened unsalted butter, ¾ cup of packed brown sugar, and ¼ cup of granulated sugar. Mix them for about 3-4 minutes until your mixture looks light and fluffy. This step adds air and helps your cookies rise well. Next, add 1 large egg and 1 teaspoon of vanilla extract to your creamed mixture. Beat these in well until everything is combined. Now, mix in 1 tablespoon of finely ground espresso. This espresso adds a rich flavor that makes these cookies special. Now it’s time to combine wet and dry ingredients. Gradually add your dry mix to the wet mix. Stir just until everything is combined. Be careful not to overmix! Then, gently fold in 1 cup of semisweet chocolate chips. If you like, add ½ cup of white chocolate chips for extra sweetness. Scoop rounded tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart. Bake your cookies in the oven for 10-12 minutes. The edges should look set, but the center can be a bit soft. Once done, let cookies sit on the baking sheet for about 5 minutes. Then move them to a wire rack to cool completely. Enjoy your delicious double chocolate espresso cookies! Creaming butter well is key for soft cookies. Start with softened butter. It should feel like cold clay. Use an electric mixer on medium speed. Mix the butter with both sugars for 3-4 minutes. You want the mix to look light and fluffy. This step adds air, making the cookies rise. Mixing too much can make cookies tough. After adding dry ingredients, mix just until combined. You should see some flour streaks. Gently fold in the chocolate chips. This keeps your cookies soft and chewy. For the right texture, bake until edges are set. The center should look a bit soft. Let the cookies cool on the sheet for five minutes. Then transfer to a rack to cool fully. This helps them firm up without becoming dry. Want to boost flavor? Try adding a pinch of sea salt on top before baking. It enhances the chocolate taste. You can also mix in nuts or a splash of orange zest. These small tweaks make your cookies special! {{image_2}} You can change the chocolate in these cookies. Use dark chocolate chips for a richer taste. You might also try milk chocolate for a sweeter cookie. If you want a fun twist, mix in some mint chocolate chips. This will give your cookies a fresh flavor that surprises your taste buds. Adding nuts can enhance your cookies. Chopped walnuts or pecans add crunch and flavor. You can also use hazelnuts for a unique twist. Just blend them in with the chocolate chips. Remember to chop them into small pieces for even mixing. You can make these cookies vegan easily. Substitute the egg with a flaxseed egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. For gluten-free cookies, use almond flour or a gluten-free blend instead of all-purpose flour. This keeps the taste while meeting dietary needs. To keep your double chocolate espresso cookies fresh, store them in an airtight container. I like to layer parchment paper between the cookies. This helps prevent them from sticking together. Keep the container at room temperature. Avoid storing them in direct sunlight or near heat. These cookies stay fresh for about one week when stored properly. If you want them to last longer, consider freezing them. They can last up to three months in the freezer. Just make sure to wrap them well in plastic wrap or foil before freezing. To enjoy your cookies warm, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet for about 5 minutes. You can also use the microwave for about 10-15 seconds. This will warm them up without making them too soft. You can use regular coffee, but the taste will change. Espresso has a stronger flavor. If you want a rich taste, stick with espresso. If you only have coffee, use a strong brew. It may not pack the same punch, but it will still be tasty. You can use white sugar mixed with molasses. For each cup of brown sugar, use 1 cup of white sugar and 1 tablespoon of molasses. This will give your cookies a similar flavor and moisture. You can also use coconut sugar for a different twist. Look for set edges and soft centers. Bake for 10-12 minutes. If the edges are firm, but the center is still soft, they are ready. They will firm up as they cool. A little underbaking makes them chewy. Yes, you can freeze the dough! Scoop the dough onto a baking sheet. Freeze until firm, then place the dough balls in a bag. They will last for up to three months. When ready, bake straight from the freezer. Just add a minute or two to the bake time. Cocoa powder adds rich chocolate flavor. It also gives the cookies a dark color. This makes them look more appealing. Additionally, cocoa powder has antioxidants. These are good for your health, making your treat a bit better for you. You have all the tools to bake perfect cookies. We covered ingredients, step-by-step instructions, tips, variations, and storage. I hope you feel ready to try each method. Remember, every detail counts, from choosing quality ingredients to storing your cookies well. Enjoy experimenting with flavors and textures. Baking can be fun, so make it your own and share with friends! Happy baking!

Double Chocolate Espresso Cookies

Deliciously rich cookies with a double dose of chocolate and a hint of espresso.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely ground espresso (or instant espresso powder)
  • 1 cup semisweet chocolate chips
  • 0.5 cup white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
  • Beat in the egg and vanilla extract until fully incorporated.
  • Mix in the finely ground espresso until evenly distributed throughout the batter.
  • Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Gently fold in the semisweet chocolate chips and white chocolate chips (if using) until just combined.
  • Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges look set but the center is still slightly soft.
  • Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a more intense flavor, use dark chocolate chips.
Keyword chocolate, cookies, espresso