Espresso Fudge Cookies Recipe

Introduction

Espresso Fudge Cookies are rich, chocolatey treats with a delightful hint of coffee. Combining deep cocoa flavor with finely ground espresso beans, these cookies offer a perfect balance of sweetness and boldness for any chocolate lover.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 tbsp finely ground espresso beans
• 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Step 3: In a larger bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and finely ground espresso beans.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Step 6: Fold in the chocolate chips evenly into the dough.
7. Step 7: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes until the edges are set but the center remains soft.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

Tips & Variations

• For a stronger coffee flavor, add an extra tablespoon of finely ground espresso beans or substitute espresso powder.
• Use dark chocolate chips for a richer taste or milk chocolate for a sweeter cookie.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso powder instead of ground espresso beans?

Yes, instant espresso powder works well and dissolves easily, providing a concentrated coffee flavor. Use the same amount as specified in the recipe.

Are these cookies chewy or crunchy?

These cookies are chewy with a soft center and slightly crisp edges, offering a fudgy texture that pairs perfectly with the espresso flavor.

Espresso Fudge Cookies Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Deliciously rich and chocolaty Espresso Fudge Cookies featuring a perfect blend of cocoa and finely ground espresso beans for a subtle coffee kick. These soft and fudgy cookies are studded with semi-sweet chocolate chips, offering a decadent treat perfect for coffee and chocolate lovers alike.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 tbsp finely ground espresso beans

Mix-ins

• 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents and cocoa.
3. Cream butter and sugars: In a larger mixing bowl, cream the room temperature unsalted butter with the granulated sugar and packed brown sugar using a mixer or by hand until the mixture is smooth, light, and creamy.
4. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and the finely ground espresso beans for that signature coffee flavor.
5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined to avoid overmixing, which can toughen the cookies.
6. Fold in chocolate chips: Gently fold in the semi-sweet or dark chocolate chips evenly throughout the dough for delightful bites of melted chocolate.
7. Portion the dough: Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set but the centers remain soft and fudgy.
9. Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely, ensuring they firm up perfectly.

Notes

• You can substitute semi-sweet chocolate chips with dark chocolate or even white chocolate for different flavor notes.
• For a stronger coffee flavor, increase the finely ground espresso beans to 3 tablespoons.
• Make sure not to overbake to keep the cookies soft and fudgy in the center.
• Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
• Allow butter to fully soften at room temperature for better creaming with sugars.

Keywords: espresso cookies, fudge cookies, chocolate espresso cookies, chocolate chip cookies, coffee cookies, homemade cookies, baked cookies