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Dark Chocolate Espresso Cookies

Espresso powder is the secret ingredient in these cookies to enhance their chocolate-y-ness!
Servings: 16

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

A double boiler is the safest way to melt chocolate without burning it. You can also heat the chocolate in the microwave, stirring every 30 seconds, until melted completely.