Calling all chocolate lovers and coffee enthusiasts! This Easter, ditch the complicated desserts and whip up a batch of these divine Double Chocolate Espresso Cookies. They’re incredibly easy to make, bursting with rich chocolate flavor, and have a touch of espresso that adds a delightful depth of flavor.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped dark chocolate (optional)
- 1 tablespoon instant espresso powder (or strongly brewed coffee)
Instructions:
1. Cream the butter and sugars:
In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 minutes.
2. Beat in the eggs and vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Dry ingredients:
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
5. Stir in the chocolate and espresso:
Stir in the semisweet chocolate chips, chopped dark chocolate (if using), and instant espresso powder until evenly distributed.
6. Scoop and bake:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Bake and cool:
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For chewier cookies, bake for 10 minutes. For crispier cookies, bake for 12 minutes.
- Let the cookie dough chill in the refrigerator for 30 minutes before baking for thicker cookies.
- Feel free to substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.
- Drizzle melted white chocolate or dark chocolate over the cooled cookies for an extra decadent touch.
- Store the cookies in an airtight container at room temperature for up to 3 days.
These Double Chocolate Espresso Cookies are the perfect Easter treat that everyone will love. They’re easy to make, incredibly delicious, and sure to satisfy your sweet tooth!
