Discover the intense flavor and perfect crispy edges of these Chocolate Espresso Cookies. This recipe combines rich chocolate with a hint of espresso for a cookie that’s both soft inside and delightfully crunchy on the outside.
What Are Chocolate Espresso Cookies?
While the name might seem straightforward, these cookies offer a depth of flavor that’s truly unparalleled. Infused with melted chocolate, cocoa powder, and topped with chocolate morsels (but none inside), these cookies deliver an intense chocolate experience without disrupting the perfect texture. By adding chocolate chips only on top, we preserve the cookie’s incredible chewiness while still providing bursts of melted chocolate in every bite. This technique is a revelation in baking, and it’s one we’ll revisit often.
Technically, these could be called “brownie cookies” due to their fudgy interior, but rest assured—they are cookies through and through.
How to Prepare the Egg Mixture
You’ll be adding both the chocolate mixture and the flour mixture to the egg mixture, so ensure your bowl is large enough to accommodate all ingredients. Using room temperature eggs is crucial for achieving the right consistency.
- Whisk the Basics: In a large bowl, combine the sugar, eggs, milk, and vanilla extract. Whisk vigorously for 2-3 minutes until the mixture becomes aerated and lighter in color. It should appear foamy—don’t skip this step!
- Incorporate the Chocolate: While continuously whisking the egg mixture, slowly pour in the melted chocolate. Continue whisking until the mixture is shiny and smooth.
What Do These Cookies Taste Like?
Intense and decadent. The combination of espresso powder and rich chocolate creates a powerful flavor profile. The texture is equally remarkable—soft and chewy on the inside with a perfectly crispy outer layer. By adding chocolate morsels only on top, we maintain the cookie’s ideal texture while providing just the right amount of melted chocolate in each bite. This approach enhances the overall richness without overwhelming the palate.
How to Store and Freeze Chocolate Espresso Cookies
- Cooling: Allow the cookies to cool completely before storing.
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the refrigerator for up to 1 week.
- Freezing: To freeze, place cookies in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Label and date the container.
- Thawing: To thaw, move cookies to the refrigerator overnight or let them sit at room temperature for a few hours.
Ingredients
- 1 cup (170 g) semi-sweet chocolate morsels
- 2 tablespoons unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- ½ cup (85 g) semi-sweet chocolate morsels, for topping cookies
Instructions
Prepare for Baking:
- Preheat your oven to 325°F (160°C).
- Line two baking sheets with parchment paper.
Melt Chocolate and Butter:
- In a microwave-safe bowl, combine 1 cup (170 g) semi-sweet chocolate morsels and 2 tablespoons unsalted butter.
- Microwave in 15-second increments, stirring after each, until smooth.
- If the chocolate slightly hardens, it’s okay. Set aside to cool.
Whisk Egg Mixture:
- In a large bowl, whisk together ¾ cup (150 g) granulated sugar, 2 large eggs (room temperature), 2 tablespoons milk, and 2 teaspoons vanilla extract.
- Whisk for 2-3 minutes until light, airy, and foamy.
Combine Chocolate and Egg Mixtures:
- While whisking the egg mixture, slowly pour in the slightly warm melted chocolate.
- Whisk continuously until fully combined and the mixture is shiny and smooth.
Add Dry Ingredients:
- To the bowl, add 1 cup (125 g) all-purpose flour, ¼ cup (30 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon kosher salt, and 1 teaspoon espresso powder.
- Stir gently until just incorporated. Avoid overmixing.
- The batter will be loose, similar to brownie batter.
Chill the Dough:
- Place the bowl of dough in the freezer for 15 minutes to firm up.
Portion the Cookies:
- Using a 2-tablespoon scoop, drop dough onto the prepared baking sheets.
- Space cookies about 2 inches (5 cm) apart. You should fit about 6 cookies per sheet.
Add Chocolate Topping:
- Press 5-9 semi-sweet chocolate morsels onto the top of each cookie.
- Gently flatten the cookies slightly.
Bake:
- Bake for 11-14 minutes or until the centers no longer appear wet.
- The edges should be set but the centers remain soft.
Cool:
- Allow cookies to cool on the baking sheet for at least 3 minutes.
- Transfer to a wire rack to cool completely.
Enjoy these intensely flavorful Chocolate Espresso Cookies with a cup of coffee or a glass of milk. The combination of rich chocolate and espresso is sure to satisfy any chocolate craving!
