Milk Chocolate Espresso Cookies

1. 1

   For the cookies: Preheat the oven to 350 degrees.

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.

4. 4

   Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer.

5. 5

   Beat on medium speed for 5 minutes, until light and fluffy.

6. 6

   Add the vanilla extract, then the eggs one at a time, beating well after each addition.

7. 7

   Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone.

8. 8

   Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.

9. 9

   For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.

10. 10

    Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture.

11. 11

    Place them 2 inches apart on the lined baking sheets.

12. 12

    Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack.

13. 13

    Repeat as needed to use all the dough.

* Per serving · 4 servings · Values may vary.

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