This Triple Chocolate Espresso Cookies recipe is a spin on my Salted Chocolate Chunk Cookies. I originally developed this recipe as a skillet cookie situation, but adapted it for individual cookies. This way, whether you have an event to share these for, or if you simply want to make a batch to freeze to bake individual cookies at a time, there are options to adapt this recipe for your lifestyle!
Having said that, recipe is as follows:
First, prepare and chop chocolate, then measure remaining ingredients for mise en place.
In a large mixing bowl, use a whisk or fork to cream together the butter, espresso powder, and sugars. Continue mixing, then add the vanilla extract, and crack one egg at a time into the mixture, stirring until consistent and fluffy.
In a separate mixing bowl, use a whisk or fork to combine the dry ingredients (sea salt, baking powder, flour, cacao). Add half of the dry mixture into the wet, then stir until just combined. Add the remaining half and repeat, scraping down the sides of the bowl (with a rubber spatula) as needed.
Next, fold in the chocolate and use an ice cream scooper to portion scoops of cookie dough onto a tray. After, transfer the tray into the fridge to chill for at least 1 hour (or until the scoops of dough are solidified to the touch).
In the meantime, preheat oven to 350°F. When ready, remove cookies from the fridge and place individual chilled cookies about 2” apart on a lined baking tray(s). After, transfer to the oven and bake for 15-18 minutes or until baked to preference.
When ready, share and enjoy!
Triple Chocolate Espresso Cookies
PREP TIME: 15-20 MIN
BAKE TIME: 15-18 MIN
YIELDS: ~ 15 COOKIES
Ingredients:
- 1 cup (8 oz) Unsalted Grass-Fed Butter (European butter is ideal)
- 3/4 cup Dark Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 1 1/2 Tbs Espresso Powder
- 1 Tbs Vanilla Extract
- 2 Large Eggs
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- 2 cups All Purpose Flour
- 3/4 cup Cacao Powder (cocoa works too)
- 8 oz 60% Bitter Sweet Chocolate Bars, roughly chopped
- 8 oz White Chocolate Bars, roughly chopped
- (Optional) Flaked Sea Salt
Method for Triple Chocolate Espresso Cookies:
- First, prepare and chop chocolate, then measure remaining ingredients for mise en place. In a large mixing bowl, use a whisk or fork to cream together the butter, espresso powder, and sugars. Continue mixing, then add the vanilla extract, and crack one egg at a time into the mixture, stirring until consistent and fluffy.
- In a separate mixing bowl, use a whisk or fork to combine the dry ingredients (sea salt, baking powder, flour, cacao). Add half of the dry mixture into the wet, then stir until just combined. Add the remaining half and repeat, scraping down the sides of the bowl (with a rubber spatula) as needed.
- Next, fold in the chocolate and use an ice cream scooper to portion scoops of cookie dough onto a tray. After, transfer the tray into the fridge to chill for at least 1 hour (or until the scoops of dough are solidified to the touch).
- In the meantime, preheat oven to 350°F. When ready, remove cookies from the fridge and place individual chilled cookies about 2” apart on a lined baking tray(s). After, transfer to the oven and bake for 15-18 minutes or until baked to preference. When ready, share and enjoy!
Notes:
- Styling Tip: Reserve some of the chocolate chunks for just before you bake. As soon as you transfer the scoops of chilled cookie dough onto a baking tray, smush reserved chocolate chunks into the dough for noticeably larger chocolate puddles on top. Continue baking as usual.
- Source all organic ingredients if possible. The quality of your butter and chocolate especially matter and make a difference in the outcome. With cheaper ingredients (especially chocolate) there can be a lot of fillers which alter baking outcomes. Though of course, do what you can with what you have!
- I time my baking for about 16 minutes. After that time passes and the edges turn golden brown, I remove from the oven and allow the center to continue cooking as it cools (about 10 minutes after removing from the oven). This ensures gently crisp edges, yet a tender, slightly chewy center.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
