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RECIPE
12 INGREDIENTS9 STEPS1HR 25MIN

Chocolate Espresso Cookies

3.0
1 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These soft and chewy chocolate espresso cookies are such a fun and wonderful treat! They are simple to make with no special equipment too.
1HR 25MIN
Total Time
25MIN
Active Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/2 cups
1/2 Tbsp
Baking Soda
1/2 tsp
Ground Cinnamon
1 pinch
3/4 cup
1 cup
Dark Brown Sugar
1/2 cup
Unsweetened Cocoa Powder
2 Tbsp
Molasses
1/2 Tbsp
Espresso Powder
1
1/2 tsp
Pure Vanilla Extract

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Nutrition Per Serving

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CALORIES
279
FAT
12.1 g
PROTEIN
2.7 g
CARBS
42.9 g

Author's Notes

Yields 24 cookies.

Cooking Instructions

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Step 1
Combine All-Purpose Flour (1 1/2 cup), Baking Soda (1 1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Salt (1 pinch) in a smaller bowl and whisk it together. Set aside.
Step 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).
Step 3
Add in Molasses (2 tablespoon), Espresso Powder (1 1/2 teaspoon), Egg (1), and Pure Vanilla Extract (1/2 teaspoon) next and stir them well.
Step 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.
Step 5
Once the chilling time is up, preheat the oven to 350 degrees F (175 degrees C) and line two sheet trays with either silicone mats or parchment.
Step 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.
Step 7
Bake them for 12 to 15 minutes, until they start to crack and are baked through but still soft.
Step 8
Let them cool enough to handle, then move them to a cooling rack to finish cooling.
Step 9
Store them in an airtight container and enjoy!

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Nutrition Per Serving
Calories
279
% Daily Value*
Fat
12.1 g
16%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
45.3 mg
15%
Carbohydrates
42.9 g
16%
Fiber
1.8 g
6%
Sugars
29.4 g
--
Protein
2.7 g
5%
Sodium
165.0 mg
7%
Vitamin D
0.1 µg
0%
Calcium
46.8 mg
4%
Iron
2.6 mg
14%
Potassium
277.9 mg
6%
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