Double Chocolate Espresso Cookies

Step 1/6

• ⅛ cups butter
• ⅛ cup sugar
• ⅛ cup brown sugar
• ⅛ egg (large)
• ⅛ tsp vanilla extract
• ⅛ tbsp espresso

• hand mixer with dough hook
• rubber spatula
• bowl (large)

Preheat oven to 350° F / 175° C. Using a mixer, beat butter and sugars until light. Add egg, vanilla extract and espresso. Mix until well combined.

Step 2/6

• ⅛ cups flour
• ⅛ cup unsweetened cocoa powder
• ⅛ tbsp instant espresso powder
• ⅛ tsp baking soda
• ⅛ tsp salt

• whisk
• bowl (large)

Mix cocoa powder, flour, baking soda, salt and espresso powder in a separate bowl.

Step 3/6

• hand mixer with beaters

Slowly add dry ingredients to the butter mixture.

Step 4/6

• ⅛ cups semi-sweet chocolate chips

• wooden spoon

Add chocolate chips to the batter. Alternatively, you can use chopped baking chocolate.

Step 5/6

• parchment paper
• baking sheet

Line baking sheet with parchment paper. Drop dough on the sheet using a rounded tablespoon.

Step 6/6

• oven

Bake for 10 minutes. Let cool before serving. Enjoy! 🍫 ☕️ 🍪

Enjoy your meal!