Two warnings about these cookies: Don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.
Ingredients
Makes 50–55 cookies
Preparation
Step 1
Heat the oven to 350°F.
Step 2
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
Step 3
In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
Step 4
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
Step 5
Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.
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Reviews (5)
Back to TopThese tasted amazing but I’m not sure where I went wrong as they melted very flat
msgamble
Aus
4/10/2020
These were very easy to make. I will say that I can’t really taste the espresso but I think maybe it’s because I used ground instant espresso instead of espresso powder. They’re very chocolately, and would go well with some ice cream I think. Ultimately if you want chocolate cookies this will do the trick. The dough is incredibly thick and when the 12 minutes is up you may think they’re not done but they firm up once you take them out to cool. I think they’d be a favorite for some. I don’t think they’re particularly special personally hence the three forks. But they’re good as tasty so give them a shot! 😃
DeepBlueOcean
San Antonio, Texas
1/6/2020
These are my go-to cookie because they are so fast and easy and they taste so good. I use decaf instant coffee instead of the espresso powder because I want to be able to eat them all day long. I envy the reviewer who gets to eat her cookies the next day--mine never make it through the first one. Definitely a keeper!
triscotto
Washington, DC
6/20/2019
These cookies are marvelous! I followed the recipe (almost) exactly. I substituted the standard cocoa with Hershey's Special Dark Cocoa Powder and a 10 oz pkg. of Large Bittersweet Chocolate Chips in place of the 12 oz Chocolate Chips because that was what I had on hand. The chew is tender, the flavor intensely chocolate. I did not find these bland and chalky at all as did the other reviewer. They are REALLY good the next day !
JillChamplin
Drury, Missouri
9/14/2017
These cookies are bland and chalky. The vast majority of the chocolate flavor in the dough comes from baking cocoa, and the recipe calls for far too much baking cocoa. I tried to think of ways I could adjust the recipe to salvage it, but it's just not worth it.
Anonymous
Orange County, CA
5/17/2017