The combination of chocolate and espresso is such a match made in heaven to me. I absolutely love how the espresso really enhances the flavor of the chocolate and makes it so deeply flavored. The combination worked so well in my baked espresso donuts that I decided to devise work on a gorgeous cookie recipe to have with some hot cocoa since I knew a snow storm was coming soon. Oh my goodness, they were so soft, chewy and deeply flavored! Best of all they were really easy to make and didn’t even need special equipment. A big bowl and spoon was all that was required.
Let me tell you, these babies with a big mug of hot cocoa was pure winter comfort. The deep flavor and pillowy softness of the cookies was just gorgeous. I also loved that I didn’t need to get out my stand mixer or hand mixer for the job and whip up the dough so easily. Hope you all love these too!! xoxo
These soft and chewy chocolate espresso cookies are such a fun and wonderful treat! They are simple to make with no special equipment too.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 1/2 sticks unsalted butter melted and slightly cooled
- 1 cup dark brown sugar
- 1/2 cup cocoa powder
- 2 tablespoons molasses
- 1 1/2 teaspoons espresso powder
- 1 whole egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
First, combine the flour, baking soda, cinnamon and salt in a smaller bowl and whisk it together. Then pour the melted butter in a large mixing bowl and stir in the brown sugar and cocoa powder. Add in the molasses, espresso powder, egg and vanilla extract next and stir them in well. Finally, slowly add in the dry ingredients as you stir them in until you have a soft dough. Put the bowl in the refrigerator to chill the dough for at least an hour so that it is firm enough to work with.
Once the chilling time is up, pre-heat the oven to 350 and line two sheet trays with either silicone mats or parchment. Use a 1.5 inch cookie scoop to scoop a perfect mound of the dough and smooth it out into a ball. Roll it in the granulated sugar and place it on the sheet tray. Repeat until the dough is gone, you should get 24 cookies with 12 on each tray. Bake them for 12-15 minutes, until they start to crack and are baked through but still soft. Let them cool enough to handle, then move them to a cooling rack to finish cooling. Store them in an airtight container and enjoy! They keep for a few days.