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Chocolate Chip Espresso Cookies

Product Description

Ingredients

  • 2 cups flour
  • 1 cup Unsweetened Cocoa powder
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon finely ground espresso or coffee
  • 2 1⁄2 sticks butter
  • 1 1⁄4 cups brown sugar
  • 1⁄2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon salt
  • 10 1⁄2 oz or 3 bars chopped (our Organic Dark Bar would work well here)

Instructions

  • Combine flour, cocoa powder, baking soda, baking powder, and espresso.
  • Cream the butter and sugars in a mixing bowl until smooth, light in color, and fluffy.
  • Add egg, vanilla, and salt. Mix until just combined.
  • Add the dry ingredients in two additions, stirring until just combined.
  • Add chopped chocolate and stir until evenly distributed throughout.
  • Scoop dough onto a parchment lined cookie sheet, slightly flattening cookies.
  • If baking right away, refrigerate dough for 30 minutes at least…at this point, cookies can be wrapped and frozen until needed. Bring dough to room temperature before baking.
  • Preheat oven to 325°F. Bake 10-12 minutes. Cookies will puff and still look wet in the center.
  • Allow cookies to cool on sheet 5 minutes before moving.