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Double Chocolate Espresso Cookies
Ultra chocolaty and tender chocolate cookies with espresso powder and melted dark chocolate in the dough, dark chocolate chunks and chocolate covered espresso beans!
Ingredients
- 4 oz (113g) dark chocolate (60% cocoa) coarsely chopped
- 1 cup plus 2 tbsp (160g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup (113g) unsalted butter at room temperature
- ⅔ cup (145g) packed light brown sugar
- ½ teaspoon pure vanilla extract
- 1 large egg at room temperature
- 4 oz (113g) dark chocolate (60-70% cocoa) chopped into chunks
- ½ cup (85g) chocolate covered coffee beans or espresso beans
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Place chopped dark chocolate in a heatproof bowl set over a saucepan with ½-inch of barely simmering water and stir until melted and smooth. Set aside to cool for about 10 minutes.
- Sift flour, espresso powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- In a large bowl, cream together butter with brown sugar and vanilla extract until smooth and somewhat fluffy using a wide rubber spatula or wooden spoon. Stir in cooled melted chocolate and then stir in egg until well combined. Add dry ingredients all at once and fold them in gently. Stir through chocolate chunks and chocolate covered espresso beans. The dough will be soft.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes so that it firms up enough to handle. Roll chilled dough into smooth balls and place onto prepared baking sheets, spacing them at least 2 inches apart. Flatten slightly and bake for 8-10 minutes until cracked on top, set around the edges and still a bit soft in the middle. Do not over-bake. Transfer trays to a wire rack and let cookies cool completely on trays. This is important because these cookies are quite delicate when warm – a sign that they will be very tender!
