I love the way coffee enhances the flavor of chocolate, which is why I decided to add some espresso powder to my chocolate cookie recipe. These cookies are a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a Café Bustelo® espresso coffee. But you could use any coffee or espresso powder.
You definitely want to leave a few of these for Santa. They will give him the pep he needs to continue delivering presents!
- 1 cup semi-sweet chocolate baking chips
- 2 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ½ teaspoon espresso powder
- 1/2 cup semi-sweet chocolate chips, for topping the cookies
Preheat the oven to 325°F.
Line a cookie sheet with parchment paper.
In a medium microwave-safe bowl, add the semi-sweet baking chips and butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is ok.) Set aside.
Add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix.
Set in the freezer for 15 minutes or refrigerated for at least 2 hours.
Using a 2 tablespoon, scoop out balls and place on the prepared baking sheet. .
Press 5-9 chocolate chips on top of each cookie and press down slightly.
Bake for 11-14 minutes.
Allow cookies to cool on the pan for at least 3 minutes before moving.