These Dark Chocolate Espresso Cookies have a nice bold taste from the cocoa powder and of course espresso. A grown up cookie that’s sure to be a hit with company. Enjoy with your favorite hot beverage, especially espresso!
I was trying to come up with a cookie that would really be rich tasting, have lots of chocolate and coffee flavor. After a few attempts, I came up with this one. It was a thumbs up from my husband (who by the way, does not drink coffee) and my daughter. My niece Cara also loved them. Give this sophisticated cookie recipe a try. It’s really easy to make and each cookie is really big!
Dark Chocolate Espresso Cookies
Yield: 12 large cookies
Nutrition: calories 77, fat 2.2 g, carbs 12.1 g, fiber 1 g, sugars 11.9 g, sodium 15.6 g, protein 1.7 g
- 1 1/8 cups sifted powdered sugar
- 3 tbsp plus 1 tsp unsweetened good quality cocoa powder
- 1/8 cup all purpose or whole wheat pastry flour
- 1/2 tbsp instant espresso powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 egg white
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup almond meal or almond flour. Or finely ground up almonds
- 1/4 cup chopped semisweet or bittersweet chocolate or chocolate chips
- Preheat oven to 325 degrees. Have 2 heavy duty cookie sheets lined with parchment paper. Spray the parchment paper lightly with cooking spray. Set aside.
- In a large mixing bowl, whisk together the sugar, cocoa powder, espresso powder, salt, baking powder and flour.
- Add the eggs and vanilla. Mix well with a rubber spatula.
- Now switch over to an electric mixer and beat on low speed, gradually go to medium speed then to high speed. Do this for about 1 to 2 minutes, scraping down the sides of the bowl a few times.
- Fold in the ground almonds and chocolate with a rubber spatula.
- With a cookie scoop or 2 heaping tablespoons, place at least 2 inches apart on the cookie sheet. They will spread out. Place 6 cookies on each sheet.
- Bake one cookie sheet at a time for about 11 to 12 minutes. Rotate pan after 5 minutes. Check the cookies after 10 minutes. They should be a little shiny and spring back a bit when done.
- Take out of the oven when done and place on a wire cooling rack for 5 minutes then slide the paper off the pan onto the cooling rack and let cool completely or still a bit warm. Repeat with the second batch.
Enjoy this wonderful cookie!