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Espresso Cookies

5 from 1 vote
No need to wait until morning for your coffee boost—these espresso cookies provide that delightful kick anytime you need it!
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Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Cookies
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large eggs at room temperature
  • 1 cup softened butter
  • 1-1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 3 tablespoons instant espresso powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon flaked sea salt plus extra for sprinkling
  • 4 ounces dark baking chocolate finely chopped

Method
 

  1. Preheat your oven to 350°F (175°C). In a sizable mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy, approximately 5 to 7 minutes. Add the eggs, one at a time, followed by the vanilla extract, and mix thoroughly.
  2. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and sea salt. Gradually incorporate the dry ingredients into the creamed mixture until fully combined. Gently fold in the chopped dark chocolate.
  3. Drop tablespoon-sized portions of dough onto ungreased baking sheets, spacing each portion about 2 inches apart. Sprinkle a light amount of additional flaked sea salt on each cookie. Bake in the preheated oven for 10 to 12 minutes or until the edges are set. Remove from the oven and transfer the cookies to a wire rack to cool completely.