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SideChef
Recipes
Chocolate Espresso Cookies
Recipe

12 INGREDIENTS • 9 STEPS • 1HR 25MINS

Chocolate Espresso Cookies

3.0
1 rating
These soft and chewy chocolate espresso cookies are such a fun and wonderful treat! They are simple to make with no special equipment too.
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Chocolate Espresso Cookies
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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.
http://jeanieandluluskitchen.com/
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 25MINS
Total Time
$0.47
Cost Per Serving
Ingredients
Servings
12
US / Metric
Baking Soda
1/2 Tbsp
Baking Soda
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Salt
1 pinch
Unsalted Butter
3/4 cup
Dark Brown Sugar
1 cup
Dark Brown Sugar
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Molasses
2 Tbsp
Espresso Powder
1/2 Tbsp
Espresso Powder
Egg
1
Pure Vanilla Extract
1/2 tsp
Pure Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
284
Fat
12.1 g
Protein
2.9 g
Carbs
43.8 g
Add to plan
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Chocolate Espresso Cookies
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author_avatar
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.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 24 cookies.
Cooking InstructionsHide images
step 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.
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 Tbsp), Espresso Powder (1/2 Tbsp), Egg (1), and Pure Vanilla Extract (1/2 tsp) 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 (180 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 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 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 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.
step 9 Store them in an airtight container.
Tags
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Shellfish-Free
Kid-Friendly
Cookies
Easter
Father's Day
Vegetarian
Dessert
Mother's Day
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