Espresso Chocolate Fudge Cookies
Deeply rich without being overly sweet, these espresso chocolate fudge cookies are soft in the middle but with crispy edges.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon vanilla extract
Instructions
- Start by taking butter out of the fridge about an hour before baking – you want it soft enough that your finger leaves an indent when you press it, but not so warm that it’s starting to melt or look greasy.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 3-4 minutes until it’s really light and fluffy.
- Add the eggs one at a time, beating well after each one. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to your wet mixture, mixing on low speed just until combined. The dough will be quite thick and look almost like brownie batter.
- Stir in the chocolate chips by hand using a wooden spoon or spatula. The dough will be pretty stiff at this point – that’s exactly what you want.
- Scoop rounded tablespoons of dough onto your lined baking sheets, leaving about 2 inches between each cookie. They’ll spread a bit while baking.
- Bake for 11-13 minutes, rotating the pans halfway through.
- Let them cool on the baking sheets for 5 minutes – during this time they’ll settle and get those lovely crackly tops. Then transfer them to a wire rack to cool completely.