Description
A delicious cookie recipe featuring chocolate and espresso flavor.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/3 cup caramel topping
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips evenly through the dough.
- Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar and heavy cream until smooth, then swirl in the caramel topping.
- Spoon or pipe the topping over the cooled cookies and let it set before serving.
Notes
- These cookies are best enjoyed fresh, but can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg