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Espresso Chocolate Fudge Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/espresso-chocolate-fudge-cookies-recipe/