Espresso Cookies Recipe

Name: Espresso Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon instant espresso crystals*; 2 teaspoons coffee liqueur; 1 cup white sugar; 1 cup dark brown sugar; 1 cup salted butter softened; 2 eggs lrgs; 2 cups semisweet chocolate from bars chopped

Servings: persons

1 cup all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon instant espresso crystals*
2 teaspoons coffee liqueur
1 cup white sugar
1 cup dark brown sugar
1 cup salted butter softened
2 eggs lrgs
2 cups semisweet chocolate from bars chopped

1
Preheat oven to 300. Combine flour, cocoa, soda, and salt and mix well.
2
In a small bowl, dissolve espresso in coffee liqueur and set aside. In a large bowl, blend white and brown sugars. Add butter to make a grainy paste and scrape sides of bowl down when necessary. Add eggs and coffee mixture andbeat at medium speed. Add flour mixture and chocolate chunks and blend on low just until combined. Do not overmix.
3
Drop by rounded tablespoons. Onto ungreased cookie sheet about 2 inches apart. Bake about 25 minutes and quickly transfer to cool flat surface.*If you don't have instant espresso, just use instant coffee.**If you don't want to use coffee liqueur, use strong coffee.

1694

kcal

Calories

Fat

212

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 11 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, 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.

Espresso Cookies

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