Name: Espresso Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tbsp. instant espresso -; 2 tbsp. whole milk -; 2 1/2 c. all-purpose flour -; 1/2 c. Unsweetened cocoa powder -; 1 tsp. baking soda -; 3/4 tsp. kosher salt -; 1 c. (2 sticks) butter, melted -; 1 c. packed light brown sugar -; 2 large eggs -; 1 tsp. pure vanilla extract -; 1 c. semisweet chocolate chips -; Flaky sea salt, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Espresso Cookies

1. 2 tbsp. instant espresso -

2. 2 tbsp. whole milk -

3. 2 1/2 c. all-purpose flour -

4. 1/2 c. Unsweetened cocoa powder -

5. 1 tsp. baking soda -

6. 3/4 tsp. kosher salt -

7. 1 c. (2 sticks) butter, melted -

8. 1 c. packed light brown sugar -

9. 2 large eggs -

10. 1 tsp. pure vanilla extract -

11. 1 c. semisweet chocolate chips -

12. Flaky sea salt, for garnish -

How to cook deliciously - Espresso Cookies

1. Stage

Adjust racks to center and lower-third position and preheat oven to 350°. Line 2 large baking sheets with parchment. In a small bowl, combine espresso powder and milk and stir until dissolved.

2. Stage

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Stage

In another large bowl, whisk together butter and sugar. Add eggs and whisk until lightened in color, about 2 minutes. Add espresso mixture and vanilla and whisk until combined. Add dry ingredients and stir until just a few dry streaks remain. Add chocolate chips and stir until just combined. Using a medium cookie scoop (about 3 tablespoons), scoop dough onto baking sheets about 2” apart. Top with flaky sea salt.

4. Stage

Bake until edges are just set, 10 minutes. Let cool on baking sheets for 10 minutes, then transfer to a cooling rack to let cool completely.