Name: Espresso Chocolate Fudge Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 33 min
Cuisine: American
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)

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Introduction

Espresso Chocolate Fudge Cookies are rich, decadent treats with a perfect balance of deep chocolate and bold espresso flavors. These cookies bake up soft and fudgy, making them an irresistible indulgence for coffee and chocolate lovers alike.

Close-up view of several thick, round chocolate cookies arranged on a white marbled surface. Each cookie has a cracked, slightly rough texture on top with darker shiny pools of melted chocolate chunks embedded within. The cookies overlap slightly, showing their soft, fudgy centers and crisp edges. Scattered around the cookies are a few small coffee beans, adding contrast to the dark brown color of the cookies and the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 3 tablespoons, or substitute with instant espresso powder for finer texture.
Try mixing in chopped walnuts or pecans for added crunch.
Use dark chocolate chips for a richer, slightly less sweet cookie.
Chilling the dough for 30 minutes before baking can help prevent excessive spreading and enhance flavor.

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. To reheat, warm briefly in the microwave or oven to restore their soft, fudgy texture.

How to Serve

A close-up view shows several thick, round chocolate cookies with cracked tops and a rich, dark brown color. Each cookie has a glossy, melted chocolate center and shiny, uneven surfaces with rough textures. The cookies sit on a wooden board with scattered dark brown coffee beans around them, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 into the dough, offering a smooth coffee flavor without texture.

How do I keep my cookies soft and fudgy?

Do not overbake the cookies; remove them when edges are set but centers still look slightly underdone. Cooling them on the baking sheet also helps maintain softness.