Espresso Dark Double Chocolate Chip Cookies
These Dark Double Chocolate Chip cookies are a rich, chocolaty treat, and decadent treat. A touch of espresso elevates the rich chocolate notes to make a perfectly decadent and delicious cookie.
Servings: 2 1/2 dozen
Calories: 234kcal
Ingredients
- 1 cup butter 2 sticks, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso
- 2 1/4 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 cup chocolate chips I love dark chocolate chips
Instructions
- Preheat oven to 375° F and line a baking sheet with parchment.
- Cream the softened butter and sugar together until light and fluffy. Then mix in the brown sugar. Once combined, add the eggs, vanilla, and instant espresso.
- Combine the flour, cocoa, baking soda, and salt in a small bowl. Then, gradually add the flour mixture to the butter and egg mixture. Be careful not to overmix. Fold in the white chocolate and chocolate chips.
- Drop dollops of cookie dough onto the baking sheet using a cookie scoop or two spoons. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
When I use the convection function, I bake at 375°F but check the cookies at about 8 minutes.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 1g | Sugar: 20g