Coffee is one of the best things out there…not only does it do quite a good job of keeping me warm first thing in the morning, it also is a nice way to wake up and get the day going.
Chocolate is another one of the things I consider the best. Combine chocolate and coffee and you’re sure to have a winner in my book.
These cookies are the perfect combination of the two and I made several batches this holiday season. They are a major crowd pleaser and are perfectly soft and crispy all at once. You’re sure to like them!
Chocolate Espresso Cookies
- ½ cup flour
- ½ cup Unsweetened cocoa powder
- ¼ cup Sugar granulated
- ¼ cup Brown sugar
- 1 tsp Vanilla extract
- 4 packets Instant espresso powder
- 3 tbsp Butter melted
- ¼ tsp Salt
- ¼ tsp Baking soda
- 1 egg
- 1 cup Sugar granulated sugar for rolling cookie dough balls
Preheat the oven to 350 degrees. Combine the flour, cocoa powder (I love Trader Joe’s for this), salt and baking soda.
In mixer, combine the sugars, espresso powder and melted butter. Next add the egg and mix for a minute or two until everything is combined.
Slowly add the dry ingredients. The dough for these cookies chocolate-y and sticky, but there is no real need to refrigerate! Simply roll the dough into 1-2 inch balls and then roll around in the extra granulated sugar.
Rolling the dough in the sugar prior to baking helps the cookies get that nice crinkle look.
Bake the cookies for 8-10 minutes depending on your oven and preferences. I found that 8 minutes gave me a cookie that was crisp on the outside and softer on the inside, which I love 🙂
Let cool and then enjoy!