Description
Delicious chocolate cookies made with semisweet chocolate and a hint of espresso.
Ingredients
Scale
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter, softened
- 1/4 cup all purpose flour, sifted
- 1 tablespoon unsweetened cocoa powder, sifted
- 1 teaspoon espresso powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line one large or two small baking sheets with parchment paper or a silicone mat.
- In a heatproof bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the water), melt together the chocolate and butter. Remove from the heat and cool.
- In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
- In a large mixing bowl on medium speed, beat together the egg, sugar, and vanilla until pale and creamy, about 3 minutes.
- Beat in the melted chocolate until smooth.
- Turn the mixer speed down to low and gradually beat in the flour mixture. Batter will be loose but thick, like brownie batter.
- Using a #40 cookie scoop or by hand, scoop the batter into 1 1/2-inch balls then drop onto the baking sheet two inches apart.
- Bake 6-8 minutes or until the edges are set and tops are cracked and dry.
- Cool on the baking sheet 5 minutes (they will deflate a little) then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Notes
- For extra flavor, consider adding a pinch of cinnamon to the batter.
- These cookies can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg