Espresso Chocolate Fudge Cookies Recipe

Introduction

Espresso Chocolate Fudge Cookies are a delightful treat for coffee and chocolate lovers alike. These rich, fudgy cookies combine intense cocoa flavor with a subtle espresso kick, making them irresistibly delicious and perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 tbsp finely ground espresso beans
• 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. Step 3: In a larger bowl, cream the butter, granulated sugar, and brown sugar together until the mixture is smooth and creamy.
4. Step 4: Beat in the eggs one at a time, followed by the vanilla extract and finely ground espresso beans. Mix until evenly incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
6. Step 6: Fold in the chocolate chips evenly throughout the dough.
7. Step 7: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
9. Step 9: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

• For a stronger coffee flavor, increase the espresso grounds to 3 tablespoons or substitute with a shot of espresso concentrate.
• Try using dark chocolate chips for a richer taste or white chocolate chips for a sweet contrast.
• If you prefer softer cookies, slightly underbake them and allow to cool fully on the baking sheet.
• Adding a pinch of cinnamon or chili powder can enhance the depth of flavor with a subtle spice twist.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To reheat, warm them in a low oven for a few minutes to regain their soft, fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso powder instead of ground espresso beans?

Yes, instant espresso powder is a great substitute and will dissolve more easily, providing a smooth coffee flavor without the texture of grounds.

Why are my cookies too dry or crumbly?

Overbaking or using too much flour can cause dryness. Make sure to measure flour properly by spooning it into the cup and leveling it off, and bake just until the edges set but the center remains soft.

Espresso Chocolate Fudge Cookies Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

These Espresso Chocolate Fudge Cookies bring together the rich flavors of espresso and chocolate for a decadent treat. Soft and fudgy in the center with a slight crisp on the edges, these cookies are perfectly balanced with a hint of coffee that intensifies the chocolate taste. Ideal for coffee lovers and chocolate enthusiasts alike, they make a delightful dessert or snack.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 tbsp finely ground espresso beans

Add-ins

• 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents and cocoa.
3. Cream Butter and Sugars: In a larger mixing bowl, cream the room temperature unsalted butter with the granulated sugar and packed brown sugar until the mixture is smooth and creamy, which helps create a tender cookie texture.
4. Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, followed by mixing in the pure vanilla extract and finely ground espresso beans. The espresso enhances the chocolate flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough.
7. Portion Dough: Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the edges are set but the centers remain soft and fudgy.
9. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This cooling step helps them set properly.

Notes

• Using finely ground espresso beans rather than instant espresso powder delivers a richer coffee flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
• Ensure butter is at room temperature for better creaming with sugars.
• Do not overbake the cookies; they should be soft in the center when removed.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Espresso cookies, chocolate fudge cookies, coffee flavored cookies, chocolate chip cookies, baked cookies, fudgy cookies