Crispy dark chocolate espresso cookies are the perfect treat! Dark chocolate adds a nice bitter note to an otherwise sweet cookie, while espresso amplifies the chocolate flavor! These cookies are crisp on the outside, chewy on the inside. Keep reading to find out how to have these cookies for yourself!
Yield: 14 medium-sized cookies
Preparation: 45 min. (includes chilling time)
Bake time: 7-8 min.
1 c. bread flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. espresso powder
1/2 c. butter, softened
1/4 c. granulated sugar
1/2 c. light brown sugar
1 tsp. vanilla
1 egg + 1 egg yolk, room temperature
1 3.5 oz dark chocolate bar, cut into chunks
In a small bowl, whisk together the bread flour, baking soda, salt, and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and sugars until light and fluffy, ~2-3 minutes. Mix in one egg until well combined. Then, mix in the egg yolk and the vanilla until combined
Add the flour mixture to the butter mixture, and mix until just combined. Then, fold in the chocolate chunks. Refrigerate the dough for 30 minutes.
Preheat your oven to 350 degrees F. I used a medium cookie scoop to dish these out. Bake the cookies for 7-8 minutes. Enjoy!
Cookies are best enjoyed on the day they are baked, however, they will last at room temperature in an airtight container for 3 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights