Chewy Chocolate Espresso Cookies – a delicious recipe with chocolate chips, butter, flour, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
2
Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
3
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy.
4
Add the vanilla and ground espresso, then add the chocolate mixture.
5
Mix in the dry ingredients and the remaining 1 1/2 cups chips.
6
Let sit at room temperature for 30 minutes to set up.
7
Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze.
8
Bake from frozen in a preheated 375 degree F for 7 minutes.
9
You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.
1801
kcal
Calories
96
g
Fat
209
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 1/4 cups semisweet chocolate chips, 1/2 cup butter, 1/2 cup flour, 1/2 teaspoon baking powder, and more.
Yes, Chewy Chocolate Espresso Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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