Double Chocolate Espresso Cookies | Alexandra's Kitchen

7 ratings

· 11min · Vegetarian · 35 servings

This recipe is an adaptation from my favorite soft and chewy chocolate chip cookie with some of the flour replaced by cocoa powder and the addition of two teaspoons of finely ground coffee. Notes: Plan ahead: For best results, make the dough ahead of time: after mixing the dough, portion it into 48 g balls and refrigerate the balls in an airtight container for at least 1 hour but ideally 12 to 24 hours. Espresso powder: Most recently I popped open one of my Nespresso pods, and used two…

Alexandra Stafford | Alexandra's Kitchen

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Ingredients

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1 1/2 cups (300 g) light brown sugar, packed light

• 3 cups All-purpose flour, unbleached

• 1 tsp Baking soda

• 12 oz Bittersweet chocolate chips

• 1 1/2 tsp Diamond crystal kosher salt

• 1/4 cup Dutch processed cocoa, powder

• 1 cup Granulated sugar

• 1 Sea salt, flaky

• 1 tbsp Vanilla extract, pure

Drinks

• 2 tsp Coffee beans or espresso, finely ground powder

Dairy

• 1 1/3 cups Butter, unsalted or salted

Comments

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