Chewy Chocolate Espresso Cookies
Indulge in the rich and fudgy goodness of Chewy Chocolate Espresso Cookies. These cookies are loaded with mini dark chocolate chips and have a hint of espresso for a truly decadent treat.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar (plus extra for topping)
- 113 grams light brown sugar
- 2 tablespoons vanilla coffee creamer
- 1 large egg
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 2 teaspoons espresso powder
- ½ teaspoon ground vanilla bean
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and light brown sugar. Mix on low until combined and there’s no butter chunks.
- Add the egg and coffee creamer.
- Next add the dry ingredients: flour, cocoa, espresso powder, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined into a stiff dough.
- Add the mini chocolate chips and mix to combine completely.
- Using your hands or a cookie scoop, form the dough into 12 balls and place on the prepared baking sheet spreading evenly apart. You'll have 6 cookies per cookie sheet.
- Bake for 15 to 17 minutes or until the edges and tops look dry and set. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft, I like to leave it out on the counter to soften naturally.
- If you don't have coffee creamer, feel free to use milk or heavy cream. I like the coffee creamer as it adds more depth of flavor, but using one of these in addition to egg will ensure you get a really soft and chewy chocolate cookie that is not dry.
- I like to add more mini chocolate chips on top, but this part is totally optional.
- Store cookies in an airtight container to stay soft and chewy.
- You can freeze these cookies in an airtight container for up to 3 months.
- Gluten Free — Replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the edges and tops look dry and set.
Nutrition
Calories: 304kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 232mgPotassium: 101mgFiber: 2gSugar: 29gVitamin A: 332IUVitamin C: 0.1mgCalcium: 70mgIron: 2mg
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