Adding a little bit of espresso powder to chocolate recipes actually makes the chocolate flavor more chocolate-y! Usually recipes call for just a teaspoon to create a darker, richer chocolate flavor. For this recipe, I decided to go for a whole tablespoon which makes these cookies taste downright sinful.
Dark Chocolate Espresso Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature – I’m substituting 1.5 T cannabis butter
- 1 1/2 cups sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso powder
- 8 ounces dark chocolate chips divided
- Preheat oven to 350 degrees, and line two cookie sheets with parchment paper or silicone baking mats
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Using an electric mixer, beat together the butters and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, and mix in the vanilla.
- Melt 4 ounces of chocolate (see noteand combine with espresso powder; beat into butter mixture. With mixer on low, gradually add flour mixture, and mix just until combined. Fold in the remaining chocolate chips.
- Using a large cookie scoop, drop dough 3 inches apart onto the prepared baking sheets. Bake 14-15 minutes until edges are dry, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.