Every holiday cookie tin needs a really good chocolate cookie. This chocolate espresso cookie has melted chocolate and espresso powder in the batter, and is topped off with chocolate chips. It’s the perfect symphony of chocolate and coffee!
- 1 cup chocolate chips
- 2 tablespoons butter
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1/2 cup chocolate chips – for garnish
- Pour the cup of chocolate chips and butter into a small bowl, microwave in 30 second increments, stirring after each round until the chocolate is melted and smooth. Set aside to cool a bit.
- In a large bowl, whisk the sugar, eggs, milk, and vanilla.
- In a medium bowl, whisk the flour, cocoa, baking powder, salt, and espresso powder.
- Slowly add the melted chocolate to the large bowl with the wet ingredients, mix until well combined. Add the flour mixture, then chill for an hour.
- Preheat oven to 325º. Scoop tablespoons on a parchment lined baking sheet, garnish with reserved chocolate chips, and bake for 11 to 14 minutes. Makes 24 cookies.
