Chewy Chocolate Espresso Cookies

Rich chocolate and espresso flavor come together in soft and chewy chocolate espresso cookies with crisp edges and a hint of coffee. Made with cocoa powder, chopped semi-sweet chocolate and dark chocolate chips, these triple chocolate mocha cookies are loaded with decadent chocolate flavor. This easy no-chill cookie recipe is ready in just 30 minutes, making it a quick chocolate dessert for coffee and chocolate lovers.

Course Dessert

Cuisine American

Diet Vegetarian

Recipe Type Chocolate, Christmas, Cookies, Fall, Fall Desserts, Holiday Baking, Kid-Friendly, Picnic, Spring Desserts, Summer Desserts

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 318kcal

Author Angela G.

Equipment

electric mixer
cookie scoop
circle cookie cutter optional for shaping
parchment paper or silicon baking mat
thin metal spatula

Ingredients

1 cup unsalted butter, softened
1 ½ cups light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 tablespoon unsweetened cocoa powder
2 teaspoon instant espresso powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 oz chopped semi-sweet chocolate
1 cup dark chocolate chips
1 teaspoon sea salt

Instructions

Line two large baking sheets with parchment paper.
Using a mixer, cream together softened butter and brown sugar until light and fluffy.
Add eggs and vanilla extract. Mix to combine, scraping down the sides of the bowl as needed.
In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
Slowly add dry ingredients to butter mixture. Mix just until combined.*
Gently fold in chopped chocolate and chocolate chips.
Scoop 2-tablespoon sized portions and place them at least 2” apart on the parchment-lined baking sheet.
Bake at 375˚F for 9-11 minutes or until no longer wet looking then remove from oven.
If needed, use a large, round cookie cutter to gently shape the cookies into a perfect circle while they're still warm.
Allow cookies to cool completely on the baking tray, then sprinkle with sea salt. Remove cookies using a thin metal spatula.

Notes

Overworking the dough will result in hard (not chewy) cookies!
**This will help the cookies turn out perfectly round and prevent spreading!
For more coffee flavor, substitute half the vanilla extract with coffee extract.

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