Rich notes of espresso pair perfectly with chocolate in this thin, chewy-edged cookie that blends sophistication with pure indulgence. Best enjoyed with a glass of milk (or coffee)!
Every once in a while, a recipe comes along that is so mind-blowingly scrumdiddlyumptious, it’s worth dragging yourself out of the Blogging Bogs of Banishment to post about it. This, my friends, is one of those awesome recipes.
Though I’ve never been a fan of coffee (the drink), I grew up in a household where coffee (the flavor) was the stuff of dessert legend. My grandma in particular was the Matriarch of Mocha, and every so often you’d see her sitting in her oversized armchair, sipping Starbucks mochaccino through a straw in front of the TV like there was nobody else in the world.
Then you’d walk right up next to her and she would look up to explain, between sips, how Grandma enjoyed having just a few drinks of her coffee milk drink before bedtime to help her sleep. (She always spoke about herself to us in third person and called herself 婆婆.) That was grandma for you: enjoying the simple things so wholly that you couldn’t help but smile, too.
My grandma loved sweets, and though she was also incredibly picky about them, almost anything coffee-flavored was a guaranteed hit. So as I get nostalgic during yet another holiday season filled with family and loved ones, I’m sharing one of my favorite recipes for these Chewy Chocolate Espresso Cookies–a recipe that 婆婆 (and the whole family!) can be proud of. With perfect chewy edges and bursting with coffee/espresso flavors, this is the perfect treat for that lover of lattes and fan of frappucinos in your life. You know the one I’m talking about!
So may your seasons be merry, bright, filled with love & laughter…and chock full of these Chewy Chocolate Espresso Cookies!
- 1 cup butter, room temperature
- 1 3/4 cups brown sugar, loosely packed
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon espresso powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips
- White sugar, for rolling
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in eggs and vanilla until just combined.
- Gently mix in flour, cocoa powder, espresso powder, baking soda, and salt until just combined. Fold in chocolate chips.
- Scoop out 1/4 cup of dough and form into a ball. Roll in extra white sugar, and repeat until you have approximately 12 cookie dough balls. Place dough 2 inches apart on prepared cookie sheet.
- Bake in preheated oven for 10-12 minutes, until edges and center have just set. Allow cookies to continue cooling on stovetop for additional 5 minutes, then transfer to a wire rack and cool completely.