Double Chocolate-Espresso Cookies

Name: Double Chocolate-Espresso Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 1 h 24 min
Yield: 36 cookies
Ingredients: 12 Tbls unsalted butter, melted and slightly cooled; 1/2 cup cocoa powder; 1 cup sugar; 2 Tbls molasses; 1 egg; 1 tsp vanilla extract; 1 tsp espresso powder; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp salt; 1 cup chocolate chips; 1/2 cup sugar for rolling

HomeRecipesBakingDouble Chocolate-Espresso Cookies

Admin

October 10, 2023

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Yield: 36 cookies

Author: Live Like Magick

Double Chocolate-Espresso Cookies

These delicious Double Chocolate-Espresso cookies have the traditional chewy texture of a molasses cookie and are infused with rich chocolate and espresso flavor. They are perfect for preparing in advance, storing, freezing, and even shipping.

Prep time: 10 MinCook time: 14 MinInactive time: 1 HourTotal time: 1 H & 24 M

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Ingredients

12 Tbls unsalted butter, melted and slightly cooled
1/2 cup cocoa powder
1 cup sugar
2 Tbls molasses
1 egg
1 tsp vanilla extract
1 tsp espresso powder
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1/2 cup sugar for rolling

Instructions

In a large bowl or the bowl of your stand mixer, stir the cocoa and molasses into the warm butter.
In a medium bowl, combine flour, baking soda, and salt.
Add sugar, egg, vanilla extract, and espresso powder to the butter mixture. Stir in dry ingredients until combined, then stir in chocolate chips.
Cover and chill dough for 1-3 hours.
When ready to bake, preheat oven to 350 degrees F.
Roll one tablespoon of dough into balls, and roll them in the remaining white sugar.
Place cookies 2 inches apart onto ungreased, parchment-lined baking sheets.
Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set, and they are beginning to form cracks.
Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.