Double Chocolate Espresso Cookies, some people want to call it the Death by chocolate cookies 😀 It might as well be that. These are super fudgy dark ooey gooey chocolate cookies. Guittard semi sweet chocolate wafers makes the best chocolate puddles. The dark intense flavor is from black cocoa, I suppose you can use good ‘ol regular cocoa too. The recipe makes for 12 standard size cookies. You can obviously double the recipe or even make the cookies bigger (adjust baking time based on that!)
Double Chocolate Espresso Cookies
Double Chocolate Espresso Cookies with black cocoa, espresso and chocolate wafers
- 115 gm Butter (Melted) 1 stick
- 100 gm Brown Sugar ½ cup
- 50 gm Granulated Sugar ¼ cup
- 3 tsp Instant Coffee Powder
- 25 gm Black Cocoa Powder ¼ cup
- 120 gm All Purpose Flour 1 Cup
- 30 gm Whole Wheat Bread Flour ¼ cup
- 1 XL Egg
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- 100 gm Semi Sweet Chocolate Wafers
- 2 tsp Sea Salt (Maldon)
In a bowl with stand mixer with paddle attached. Add the melted butter, dark brown sugar and granulated sugar. Beat on low medium heat until creamy.
Add egg and coffee powder. Sift in the dry ingredients ( Black Cocoa, all purpose flour, whole wheat bread flour, baking soda and baking powder).
When the dough comes together chop all but a few chocolate wafers and mix in with the dough. Chill the dough for about 30 mins.
Portion 60gm of dough, roll it into a ball. Divide into 12 balls of dough, freeze overnight.
Preheat the oven to 350°F / 180°F . On a baking sheet lined with parchment, bake 4-5 balls on each pan with about 2-3 inch gap between each cookie dough ball.
Bake for about 12-15 minutes, depending on how soft / stiff you want the cookie baked. Once the cookie is out of the oven, place a chocolate wafer or two on top of the hot cookies. This gives it the extra puddles of chocolate on top.
Sprinkle with sea salt!
Eat them warm or just warm them on a cuppa 😀