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
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone baking mats.
- 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.
- Add the brown sugar and granulated sugar and mix until well combined.
- Mix in the vanilla and egg until incorporated.
- 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.
- Stir in the chocolate chips.
- Using a medium cookie scoop (1.5 tablespoons), scoop out and place the dough 2 (two) inches apart on the prepared baking sheets.
- Bake for 7-10 minutes or until the cookies are set. They will be puffy and still look a little underbaked in the middle.
- 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