On the eleventh day of Homemade Christmas, I made Chocolate Espresso Cookies.
Chocolate Espresso Cookies are one of my new favorite cookies. I do not want to share them. I will but I just don’t want to.
While I love the Toffee Nut Cookies that are on the 2018 Homemade Christmas list, I would choose these chocolate espresso cookies over them most any day. The reason is simple, the combo of chocolate and espresso is perfect. The cookie also reminds me of a brownie in a bite.
I wrote the recipe for these cookies down from a post in a facebook group that was discussing Christmas cookies. I thought it sounded good and wondered, will it gluten-free?
My taste buds were happy campers when these cookies turned out.
For these cookies, you need to use espresso powder. You can buy espresso powder just for baking or you can do what I did and head over to your coffee aisle. I picked up some instant “espresso style” packets. Just note that all instant coffee is equal, if you use regular instant coffee instead of espresso you will have a slightly different flavored cookie. The espresso deepens the flavor of chocolate but if you want to omit it, you can. Chocolate Espresso Cookies call for an extra couple steps than the next drop chocolate cookie does not have but they are important in developing the rich chocolate flavor. Using only the cocoa powder will also change the flavor profile of the cookie.
The end result is a delicious brownie-like cookie with an espresso boost. I probably would avoid giving these cookies to small children, especially at bedtime. That just means there are more cookies for mom. All of your mom friends will thank you for sharing these cookies with them this Christmas.
What would you pair with Chocolate Espresso Cookies?
- ½ cup Butter
- 1½ cups Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon Espresso Powder
- ½ cup Cocoa Powder
- 1 cup Flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 ounces melted dark chocolate
- 4 ounces dark chocolate chips
- In a bowl cream together Butter and sugar until fluffy.
- Beat in eggs, vanilla and cooled melted chocolate.
- Combine the flour, cocoa, espresso powder/granules, baking powder, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips.
- Refrigerate dough in the refrigerator for a minimum of 2 hours.
- Preheat oven to 350.
- Drop by rounded teaspoons onto a parchment lined baking sheet
- Bake for 14-15 minutes
- Cool and then enjoy!
Don’t Forget to check out the rest of our 12 Days of Homemade Christmas!
Click HERE for the 2018 Homemade Christmas list