1cupsemi sweet chocolate chips(plus more for topping)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick mat; set aside.
In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
In a separate bowl, use an electric mixer to mix together the butter, sugar, and brown sugar until light and fluffy; about 2 minutes. Add in the eggs and mix until well combined. Pour in the dry mixture and mix, on low speed, just until the batter is combined. Fold in the chocolate chips using a rubber spatula.
Use a cookie scoop to measure out balls of dough and place on the lined baking sheet. Press on additional chocolate chips if desired. Bake in preheated oven for 11-12 minutes, be careful not to over bake. Let cool on baking sheet before moving to cooling rack to cool completely.
Video
Notes
A standup mixer works great here since dough is a bit more dense.
For the cocoa powder, use a 100% cacao unsweetened brand, like Hershey's Cocoa Powder.
Instant espresso powder works best here since it's designed to easily dissolve. You can usually find it in the coffee section of most grocery stores.
Use room temperature unsalted butter so you don't end up with clumps of butter in the dough.
I like to press on additional chocolate chips into the dough balls before baking. You can also add them to the tops of the warm cookies right after baking.
Store Chocolate Espresso Cookies in an airtight container on the counter for two days, or refrigerate for up to a week. You can also freeze for up to a month.