Double Chocolate Espresso Cookies

  • ½ c. (1 stick) butter, melted
  • ½ c. brown sugar
  • ¼ c. granulated sugar
  • 1 egg
  • 3 tsp. instant espresso powder
  • ¼ c. cocoa powder
  • 1 ¼ c. all purpose flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 4 oz. dark chocolate chips or chunks

In the bowl of a stand mixer with the paddle attached, add the melted butter, dark brown sugar, and granulated sugar. Beat until creamy.

Add the egg and instant espresso powder. Sift in the dry ingredients (cocoa powder, all purpose flour, baking powder and baking soda) into the wet ingredients.

When the dough forms, add the chocolate chips or chunks and mix them in with the dough. Chill the dough for about 30 minutes.

Preheat the oven to 350°F. On a baking sheet lined with a silicone mat, portion out 8-12 cookies spaced at least 2" apart (this will depend on how large your baking sheets are).

Bake for about 12-15 minutes, or until the cookies are fully baked. Cool completely and store covered at room temperature (if they last that long).

  • Yields: 12 cookies
  • Preparation Time: About an hour (includes chilling time)

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