I was walking through my local Target and something caught my eye, espresso baking chips! I instantly knew I had to give these a try and what better pairing than rich chocolate cookies!
These cookies are so easy to make and are the perfect dessert for any season. I love adding a little bit of instant espresso grounds to my recipe to elevate not only the baking chips but the cocoa flavor as well. It’s a match made in heaven!
I underbake mine just slightly so they are rich and fudgy in the middle, but crispy around the edges, aka my perfect cookie.
I hope you give these a try and enjoy them! If you do don’t forget to let me know!
Xx Ashley
Chocolate Mocha Chip Cookies
Description
Rich fudgy cookies with espresso chocolate chips.
Ingredients
Instructions
- Preheat oven to 325° F
- Sift flour, cocoa, baking soda and salt into medium bowl. Stir to combine. Set aside.
- Beat butter, brown sugar and granulated sugar, over medium speed, in a separate bowl until well combined.
- Add egg, instant espresso and vanilla extract, to butter mixture, until well incorporated. About 1-2 minutes.
- Slowly add flour mixture, over low speed, mixing until just incorporated.
- Fold in espresso chips.
- Using about 3 tablespoons of dough, drop lightly formed dough balls on a greased and parchment lined baking sheet. Spacing about 3 inches apart.
- Bake for 15-18 minutes until edges are crisp and center looks cracked. I take mine out half way through the baking process, and carefully bang the pan on the stove to get my cookies to sink and bake evenly.
- Let cool for 3-4 minutes and move to cooling rack. Enjoy!
Notes
- I like to set aside about 3 tablespoons of chocolate chips to press into the top of each cookie immediately when it comes out of the oven. This is completely optional but I I love how they look when the chips are evenly distributed.
coffee, cookies
