Double Chocolate Espresso Cookies

posted in: Recipes | 0

I think the name says it all for this one!  My mouth is watering as I type this.





This recipe comes to us from a site called SweetAnnas, and here is her recipe:

The Ingredients:

  • 1 cup butter, melted & slightly cooled*
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup dutch-processed unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2 cups dark or semi-sweet chocolate chips
  • 2 cups chocolate-covered espresso beans, or other type of chocolate chip

The Process:

*If you haven’t already melted your butter, do it now before you start assembling everything else and place it in the fridge for a few minutes while you gather your ingredients.

In a large mixer bowl, beat together the butter & sugar until fluffy, about 3-5 minutes. Beat in the eggs, vanilla & salt until smooth, and then beat in the cocoa powder and baking soda until combined.

Mix in the flour until just combined and then stir the chocolate chips and chocolate covered espresso beans, if using.

Place the dough in the fridge to chill for about 30 minutes.

Preheat the oven to 350ºF while the dough chills. Line several baking sheets with parchment paper.

Scoop the dough out onto the parchment papers, using a medium (about 1 1/2″) scoop, placing the dough about 2″ apart to allow for spreading room.

Bake for 10-12 minutes, until the cookies are just set and no longer shiny. Let the cookies sit on the baking sheets until they are firm enough to move to a cooling rack, and then cool completely. Store in the freezer for best results!

Make these, invite me over to try them, and let me know what you think!

Thanks SweetAnna!!


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