Espresso Chocolate Fudge Cookies Recipe
Delight in these rich and fudgy Espresso Chocolate Fudge Cookies featuring a perfect blend of deep cocoa flavor and a bold espresso kick. Soft in the center with slightly crisp edges, these cookies are an irresistible treat perfect for coffee lovers and chocolate enthusiasts alike, ready in just 33 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 33 minutes
- Yield: 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
Add-ins
- 1 ½ cups chocolate chips (semi-sweet or dark)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to ensure even distribution of leavening and flavor.
- Cream Butter and Sugars: In a larger bowl, beat the unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth, creamy, and pale in color. This step is key for tender, light cookies.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, followed by the pure vanilla extract and finely ground espresso beans to infuse the dough with aromatic coffee notes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintaining a tender texture.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring even distribution throughout the dough to guarantee chocolate in every bite.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft for that fudgy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them firm up without becoming hard.
Notes
- Use finely ground espresso beans for the best coffee flavor without grittiness; instant espresso powder can be a substitute.
- Allow butter to reach room temperature to ensure even creaming with the sugars, which affects texture.
- Do not overmix the dough once the flour is added to keep cookies tender and fudgy.
- Baking time may vary slightly depending on your oven; start checking at 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: espresso cookies, chocolate fudge cookies, chocolate espresso cookies, fudgy chocolate cookies, coffee chocolate cookies, easy cookie recipe
