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Give dessert an energy boost with these chocolate espresso cookies! Featuring plenty of rich, chocolaty flavor to balance the espresso, these cookies are a classy and delicious way to close out a meal. If you’re looking to take the classic chocolate cookie to new heights, this chocolate espresso cookie recipe is sure to have your friends and family buzzing.
- 1 cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp espresso powder
- ¼ cup cocoa powder
- ¼ tsp salt
- 1 cup almonds, chopped and toasted
- 7 oz. dark chocolate, chopped
- Flaky sea salt
- Melted chocolate
- Add the butter, brown sugar and granulated sugar to a large mixing bowl, then use a hand mixer to combine.
- Once blended, add the vanilla extract and 2 eggs, then use the hand mixer to blend again. Set the mixture aside.
- In a separate, smaller bowl, combine all-purpose flour, baking powder, baking soda, espresso powder, cocoa powder and salt, then use a whisk to combine.
- Combine the wet and dry ingredients in the larger mixing bowl, then mix using the hand mixer.
- Add the almonds and dark chocolate, then use a spoon or spatula to mix.
- Spoon 1 ½ tablespoon-sized balls of dough onto a parchment paper-lined baking sheet, then add a small pinch of flaky sea salt to each ball.
- Bake at 350 degrees Fahrenheit for 11-13 minutes.
- Remove from the oven, then drizzle melted chocolate over the cookies. Dig in!
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