These soft and chewy chocolate espresso cookies are such a fun and wonderful treat! They are simple to make with no special equipment too.
Total Time
1hr 25min
3.0
1 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
1/2
Tbsp
Baking Soda
•
1/2
tsp
Ground Cinnamon
•
1
pinch
Salt
•
3/4
cup
Unsalted Butter
, melted
•
1
cup
Dark Brown Sugar
•
1/2
cup
Unsweetened Cocoa Powder
•
2
Tbsp
Molasses
•
1/2
Tbsp
Espresso Powder
•
1
Egg
•
1/2
tsp
Pure Vanilla Extract
•
1/2
cup
Granulated Sugar
Cooking Instructions
1.
Combine
All-Purpose Flour (1 1/2 cups)
,
Baking Soda (1/2 Tbsp)
,
Ground Cinnamon (1/2 tsp)
, and
Salt (1 pinch)
in a smaller bowl and whisk it together. Set aside.
2.
Pour the
Unsalted Butter (3/4 cup)
in a large mixing bowl and stir in the
Dark Brown Sugar (1 cup)
and
Unsweetened Cocoa Powder (1/2 cup)
.
3.
Add in
Molasses (2 Tbsp)
,
Espresso Powder (1/2 Tbsp)
,
Egg (1)
, and
Pure Vanilla Extract (1/2 tsp)
next and stir them well.
4.
Finally, slowly add in the dry ingredients into the bowl, stirring as you go until you have a soft dough. Put the bowl in the refrigerator to chill for at least an hour so that it is firm enough to work with.
5.
Once the chilling time is up, preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with either silicone mats or parchment.
6.
Use a 1 1/2-inch cookie scoop to scoop a perfect mound of the dough and smooth it out into a ball. Roll it in the
Granulated Sugar (1/2 cup)
and place it on the sheet tray. Repeat until the dough is gone, you should get 24 cookies with 12 on each tray.
7.
Bake them for 12 to 15 minutes, until they start to crack and are baked through but still soft.
8.
Let them cool enough to handle, then move them to a cooling rack to finish cooling.
9.
Store them in an airtight container.
Author's Notes
Yields 24 cookies.
Nutrition Per Serving
CALORIES
279
FAT
12.1 g
PROTEIN
2.7 g
CARBS
42.9 g
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