Description
A delicious recipe for Triple Chocolate Espresso Cookies that combines semi-sweet, white, and dark chocolate with a hint of espresso for a rich flavor.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Cocoa powder: 3/4 cup (75 g)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (226 g), softened
- Brown sugar: 1 cup (200 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vanilla extract: 2 teaspoons
- Espresso powder: 1 tablespoon
- Semi-sweet chocolate chips: 1 cup (170 g)
- White chocolate chips: 1/2 cup (90 g)
- Dark chocolate chunks: 1/2 cup (90 g)
Instructions
- Prep your ingredients by measuring out the flour, cocoa powder, and other dry ingredients into separate bowls.
- Mix the dry ingredients in a medium bowl and cream the softened butter with both sugars in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and espresso powder.
- Chill the dough in the fridge for at least 30 minutes to allow flavors to meld.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded balls of dough onto the sheets and bake for 10-12 minutes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough enhances flavor and helps maintain cookie shape.
- Store leftover cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough for up to three months for future baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Triple Chocolate Espresso Cookies, chocolate cookies, espresso cookies, baking recipe