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 Rating
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
1
tsp
Baking Soda
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1
pinch
Salt
•
3/4
cup
Unsalted Butter
, melted
•
1
cup
Dark Brown Sugar
•
1/2
cup
Unsweetened Cocoa Powder
•
2
Tbsp
Molasses
•
1
tsp
Espresso Powder
•
1
Eggland's Best Classic 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 tsp), Simply Organic Cinnamon, Ground (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 tsp), Eggland's Best Classic 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
284
FAT
12.1 g
PROTEIN
2.9 g
CARBS
43.8 g
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