Espresso Cookies – A Beautiful Message
I have your next cake project, and those are these chewy chocolate espresso cookies! These are easy to make, quick to bake, delicious, and they’ll make your whole kitchen smell like a chocolate factory.
What I love about these espresso cookies is that they have the perfect cookie texture; soft and almost mushy in the center but a bit brittle in diameter.
And as a coffee lover, these have very interesting flavors as they are primarily chocolatey (think velvet chocolate) and a bit like coffee.
What does espresso powder do in cookies?
Espresso coffee powder Sometimes added to chocolate baked goods (chocolate cookies, chocolate cakes, etc.) to enhance the chocolate flavor.
It both accentuates it and adds depth to the base. It’s a great tip to have your baking sleeves ready, so if you’re hesitating about buying espresso powder, it won’t go to waste if you love to bake.
Can I use instant coffee instead of espresso powder?
Although they are not exactly the same, you can substitute them in this recipe if needed. But I like the taste of the espresso powder better.
And like I said, it’s useful for all kinds of baking projects, so it’s not a waste if that’s your concern.
There are many different brands of espresso powder, but I like this is from King Arthur. But any espresso powder you can find at any grocery store you buy will probably work just fine.
If you don’t know where to look, I usually find this in the coffee/tea section of a store, but it can also be among the baking ingredients.
For these espresso cookies, I like to use chopped dark chocolate instead of chocolate chips because I like how the texture is a bit different (and the chocolate is distributed more in each cookie).
However, if you want to use chocolate chips instead, that’s okay, they’ll still be delicious.
I also want to top these with some melted chocolate and peeling sea salt. This is completely optional, but I think it adds a bread-and-butter feel to these.
Plus, it just makes them a little prettier — otherwise they look pretty plain. They’ll be delicious in a way, but if you’re making these for gifts, you might want to give them a little makeover, so that’s what I would recommend.
If you’re looking for more chocolate-focused baking projects:
If you make these espresso cookies, let me know how it goes! You can leave a comment below, or if you shared it on social media tag us so I can see. so so. Emma
Espresso cookies
chewy chocolate espresso cookies
-
½
Cup
butter
soften -
½
Cup
White sugar
have seeds -
¼
Cup
Brown sugar -
first
teaspoon
vanilla essential oil -
first
egg -
¾
Cup
all-purpose flour -
¼
Cup
cocoa powder -
2
teaspoon
espresso coffee powder -
½
teaspoon
Leavening -
¼
teaspoon
baking soda -
¼
teaspoon
Salt -
3.5
ounce
black chocolate
chopped - peeling sea salt
-
In a medium mixing bowl, whisk together the softened butter and sugar.
-
Stir in vanilla extract and eggs until combined.
-
In another mixing bowl, whisk together flour, cocoa, espresso powder, baking powder, baking soda, and salt.
-
Mix dry ingredients with wet ingredients and stir until a thick dough forms.
-
Stir in the chopped dark chocolate.
-
Scoop a spoon onto a baking tray lined with a baking tray or parchment paper. Coat with sea salt if using.
-
Bake at 350°F for 8-9 minutes. Cool on a baking sheet before transferring to a cooling rack.
-
Optional: Pour melted chocolate drips over the top of cooled cookies and let cool.
You can replace instant coffee powder with espresso powder if needed. But I would prefer espresso powder if possible.
I like chopped dark chocolate, but you can substitute with chocolate chips if needed.