Chewy Chocolate-Espresso Cookies

I got a little carried away and baked about 2,000 cookies.  It was fun, it was for a good cause and I was into it.  Until about the last hundred.  Around the last 100 I hit a lightly floured wall and just got so sick of my recipes.  I was making mostly Chewy Molasses, Mexican Hot Chocolate and Eggnog Snickerdoodles.  And Orange-Cardamom Snowflakes.  Those are all so good, and so pretty.  So I got to dreaming about a way I could put a twist on one of my most dependable recipes.  And these Chewy Chocolate-Espresso are the result.

Chewy Chocolate-Espresso Cookies

These have the wonderful, chewy texture and chocolatey flavor of my most-requested Mexican Hot Chocolate cookies.  Plus, the deep flavor of espresso.  They’re a perfect companion for morning coffee or after dinner drinks.  To get a nice, dark coffee flavor I used a packet of Starbucks Via instant coffee.  But I think you could use any instant coffee or espresso powder.  I just happened to have some VIA and know it’s widely available.

Chewy Chocolate-Espresso Cookies

But did I mention how easy they are?  No special equipment, just two bowls and a fork. You do not even need a mixer.  Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers, but a teaspoon works too.  These will store on the counter in an airtight container for two weeks or in the freezer for 3-6 months.

Chewy Chocolate-Espresso Cookies

 

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Chewy Chocolate-Espresso Cookies
This is my most-requested recipe, no contest. These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. You can mix it up in one or two bowls, no mixer needed. These are great for make-ahead and store, freeze and ship well.
Chewy Chocolate-Espresso Cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Chewy Chocolate-Espresso Cookies
Instructions
  1. In a large bowl, stir the cocoa and molasses into the warm butter. In medium bowl combine flour, baking soda, and salt. Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. Stir dry ingredients into the wet. Cover and chill dough for as little as an hour or up to 3 days.
  2. When ready to bake, preheat oven to 350 degrees. Roll 1 tablespoon of dough into balls (a cookie scoop is great for this), and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake cookies, one sheet at a time, for 12-14 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Do not overbake.
  4. Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely.
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One thought on “Chewy Chocolate-Espresso Cookies

  1. These were soon easy! I used to love to bake; before I had twins 4 years ago. Now I have neither the time, or the energy. But over Thanksgiving weekend I was looking for something else to serve with the pumpkin pie, since I can’t stand the stuff. These met all of my criteria, chocolate, one bowl, and no complicated multiple step processes. Even let the twins roll them in the sugar and put them on the pan. They were a big favorite of the kids and adults!

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