Espresso Fudge Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in chocolate chips: Gently fold in the semi-sweet or dark chocolate chips evenly throughout the dough for delightful bites of melted chocolate.
- 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.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set but the centers remain soft and fudgy.
- 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
Find it online: https://tastygenius.com/espresso-fudge-cookies-recipe/
