Try this Chocolate Espresso Cookies recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 teaspoon espresso powder
- 2 eggs (room temperature)
- 1 cup semi-sweet chocolate morsels
- 1/2 cup semi-sweet chocolate morsels, (for topping cookie
- Carbohydrate 10.5373330941009 g
- Cholesterol 5.60616319525838 mg
- Fat 5.00566362151732 g
- Fiber 0.839533914347778 g
- Protein 1.29458385789347 g
- Saturated Fat 2.97054779060809 g
- Serving Size 1 1 cookie (27g)
- Sodium 16.4672223800993 mg
- Sugar 9.69779917975316 g
- Trans Fat 0.340952276368139 g
- Calories 87 calories
Step-by-step
- Preheat oven to 325°F. Line two cookie sheets with parchment paper.
- In a medium microwave-safe bowl, add the semi-sweet baking morsels and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.
- While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
- Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
- Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
- Set in the freezer for 15 minutes.
- Using a 2 tablespoon scoop, scoop out balls and place on the prepared baking sheet. Six cookies should easily fit on a 10x15 sheet, as they do not spread too much.
- Press 5-9 chocolate morsels on top of each cookie and press down slightly, so the cookies are not rounded or domed.
- Bake for 11-14 minutes, or until the center portion does not appear wet.
- Allow cookies to cool on the pan for at least 3 minutes before moving.
Why does this batter resemble a liquid brownie mix rather than traditional stiff dough? When melted semi-sweet morsels and butter combine with whole eggs, whisking introduces tiny air pockets that require a high moisture content to suspend properly. Without intervention, this loose emulsion would bake into flat, greasy puddles. Chilling the bowl in the freezer for exactly 15 minutes forces the dairy fats and cocoa solids to solidify enough to hold shape during the initial minutes of oven exposure. Temperature control dictates success here; microwaving the chocolate in aggressive 15-second intervals prevents scorching while maintaining the cocoa butter crystal structure necessary for a glossy exterior. Incorporating dry elements like all-purpose flour, espresso powder, and baking powder requires gentle folding to avoid developing excess gluten, which would yield tough rather than tender centres. Precision matters when loading the baking sheets, ensuring six portions fit onto a 10x15 pan to allow adequate heat circulation. Pulling the trays at the 11 to 14 minute mark guarantees the interior retains its moisture even as the edges set. Leaving the baked batch undisturbed on the metal surface for 3 minutes lets residual thermal transfer finish the interior cooking process without drying the crumb.
