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A table with a variety of freshly baked espresso cookies displayed on a rustic wooden tray, surrounded by scattered coffee beans and a steaming cup of espresso

Espresso Cookies

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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla extract, mixing well to combine.
  4. In another bowl, stir together the flour, cocoa powder, espresso powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring to combine.
  6. Fold in the chocolate chips.
  7. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  9. Allow cookies to cool on a wire rack.