Recipes

Chocolate Chocolate Chip Cookies

One day I was craving a “double” chocolate cookie and found this recipe. I decided to add some espresso powder to enhance the chocolaty flavor and they are now a staple in our house. My mother (who is 91) has declared them “Really, really good” which is high praise from her. Give these a try the next time you are craving an indulgent chocolate cookie. ~Elizabeth

Ingredients

  • ½ cup butter
  • ¾ cup brown sugar, packed
  • ¼ granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)
  • ½ teaspoon instant espresso powder
  • ¾ cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a medium to large microwave safe bowl, microwave the butter for roughly 40 seconds. Butter should be mostly melted. Whisk the butter until its is completely melted.
  3. Add the brown sugar and granulated sugar and mix until well combined.
  4. Mix in the vanilla and egg until incorporated.
  5. Add the flour, cocoa powder, baking soda, salt and espresso powder. Mix until the dough is just combined. Dough should be soft and a little sticky but not overly sticky.
  6. Stir in the chocolate chips.
  7. Using a medium cookie scoop (1.5 tablespoons), scoop out and place the dough 2 (two) inches apart on the prepared baking sheets.
  8. Bake for 7-10 minutes or until the cookies are set. They will be puffy and still look a little underbaked in the middle.
  9. Let the cookies cool for about 5 minutes before removing from the cookie sheet.

Note

  • Slightly underbaking the cookies helps to keep them soft.
  • You can also make larger cookies by scooping out 2-3 tablespoons of dough and flattening it slightly. Bake for about 9-10 minutes.
  • Adapted from ihearteating.com

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