Dark-Chocolate Cookies with Espresso


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 + 1/2 cups sugar
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 1 tbsp instant espresso powder
  • 8 ozs bittersweet chocolate (4 ounces melted and 4 ounces coarsely chopped)


Preheat oven to 180 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; setaside.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.

Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool

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