Triple Chocolate Espresso Cookies
Triple Chocolate Espresso Cookies are deliciously rich, fudgy, ultra-chocolatey cookies, accented by the perfect balance of espresso.
Ingredients
- 2 12 ounce bags of semi-sweet chocolate chips, divided
- ½ cup butter
- ⅔ cup + 2 tablespoons sugar
- 2 teaspoons vanilla extract
- ½ cup cocoa
- ½ cup flour
- 2 teaspoons baking powder
- 1 tablespoon plus 1 teaspoon espresso powder
- ¼ teaspoon salt
Instructions
- Add 1 (12 ounce) bag of chocolate chips to a large, microwaveable bowl. Top with butter and microwave at half power for 2 minutes.
- Stir until smooth. If needed, continue to microwave in 30 second bursts at half power until the mixture can be stirred to a smooth consistency. Set aside.
- In a small bowl. whisk together eggs, sugar, and vanilla. Set aside.
- In another small bowl, combine cocoa, flour, baking powder, espresso powder, and salt until fully mixed and no lumps remain.
- Stir egg mixture into chocolate, just until combined. Fold flour mixture into chocolate mixture until just combined. Stir in second bag of chocolate chips.
- Drop by two tablespoons sized dollops onto a baking sheet prepared with parchment paper. Bake for 10-12 minutes at 325°F until done.
- Cool on the baking sheet for 5 minutes, before removing cookies and placing them on a separate flat surface to cool completely.