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Dark Chocolate Espresso Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Minimum chilling time 1 hour
Total Time 25 minutes

Ingredients

  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 8 ounces bittersweet chocolate
  • 6 tablespoons salted butter
  • 2 tablespoons espresso powder
  • 2 ounces chocolate chips any cocoa percentage is fine
  • coarsely ground sea salt for dusting

Instructions

Mix the dry ingredients.

  1. Sift together the flour, baking powder, and sea salt in a small bowl.

Mix the wet ingredients.

  1. In a large bowl, whisk together the eggs, vanilla extract, and sugar.

Melt the chocolate.

  1. In a small saucepan, over low heat, melt together the bittersweet chocolate, butter, and espresso powder.

  2. Stir continuously until everything is melted together.

  3. Let cool for five minutes.

Make the dough.

  1. Whisk the melted chocolate into the egg mixture until combined.

  2. Add in the dry ingredients slowly.

  3. Fold in the chocolate chips.

  4. Chill the dough for at least an hour in the refrigerator, up to two days.

Form and bake.

  1. Cover a baking sheet in parchment paper.

  2. Place the dough 1" apart on the baking sheet in rounded tablespoons.

  3. Bake for 10-15 minutes at 325F. The cookies are done when the tops begin to appear cracked.

  4. Remove from the oven and top with sea salt when cool.

Recipe Notes

We used Medaglia D'Oro instant espresso.