Chocolate Espresso Cookies Recipe

Name: Chocolate Espresso Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups (Half A Stick) Unsalted Butter, Softened; 1/2 cups Dark Brown Sugar, Firmly Packed; 3 Tablespoons Agave Nectar (or 1/4 Cup Regular Sugar); 1/4 cups Canola Oil; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/2 cups All-purpose Flour; 1/2 cups Whole Wheat Pastry Flour (or Whole Wheat Flour); 1/4 cups Unsweetened Natural Cocoa Powder; 1/2 teaspoons Espresso Powder; 1/8 teaspoons Salt; 2 ounces, weight Good-quality Dark Chocolate (60-70% Cocoa Solids), Coarsely Chopped; 2/3 cups Pecans, Chopped (optional)

Servings: persons

1/4 cups (Half A Stick) Unsalted Butter, Softened
1/2 cups Dark Brown Sugar, Firmly Packed
3 Tablespoons Agave Nectar (or 1/4 Cup Regular Sugar)
1/4 cups Canola Oil
1 whole Egg
1 teaspoon Vanilla Extract
1/2 cups All-purpose Flour
1/2 cups Whole Wheat Pastry Flour (or Whole Wheat Flour)
1/4 cups Unsweetened Natural Cocoa Powder
1/2 teaspoons Espresso Powder
1/8 teaspoons Salt
2 ounces, weight Good-quality Dark Chocolate (60-70% Cocoa Solids), Coarsely Chopped
2/3 cups Pecans, Chopped (optional)

1
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
2
In a large bowl, mash together the butter, brown sugar and agave nectar with a fork. Mix in oil, egg and vanilla until well combined.
3
In a medium bowl, mix together flours, cocoa powder, espresso powder and salt.
4
Add the dry ingredients to the wet and mix until combined. Stir in chopped chocolate and nuts (if using).
5
Using a tablespoon, scoop the batter onto the cookie sheet. Bake until the cookies are just set, about 12 minutes. Place the cookie sheet on a rack to cool.
6
Store the cookies in an airtight container at room temperature. They should keep for about 4 days. You can also place them in the freezer.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups (Half A Stick) Unsalted Butter, Softened, 1/2 cups Dark Brown Sugar, Firmly Packed, 3 Tablespoons Agave Nectar (or 1/4 Cup Regular Sugar), 1/4 cups Canola Oil, and more.

Yes, 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.

Chocolate Espresso Cookies

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