Chocolate Espresso Cookies
This Chocolate Espresso Cookies recipe is going to become a tradition in your house. Chewy chocolate cookies with a strong espresso flavored with a gooey chocolate center. You can not ask for a better cookie than this.
Servings: 20
Equipment
- 1 disposable piping bag
Ingredients
- 1 C unsalted butter, softened
- 1 C sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 tbsp instant espresso powder
- 2 C flour
- ½ C dark chocolate Hershey powder
- 1 ½ tsp kosher salt
- 1 C sugar to roll the dough balls in
Chocolate ganache
- 1 C semi-sweet chocolate chips
- ½ C heavy whipping cream
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper
- Using a large bowl, beat together the butter and sugar until light and fluffy
- Beat in the egg, vanilla, and coffee powder until combined
- In a medium bowl, whisk together the flour, cocoa powder, and kosher salt
- Gradually beat in the dry ingredients until combined
- Using a small ice cream scooper, scoop the cookie dough into your hand and roll into a ball
- Pour the 1 C of sugar into another bowl
- Roll the dough ball into the sugar
- Place onto the cookie sheet
- Using your thumb, make an indent into the center of the dough
- Place into the oven and bake for 8 minutes
- Allow cooling completely
Ganache Directions
- Using a small pot, bring the heavy whipping cream to a simmer
- Pour over the chocolate chips into a heatproof bowl
- Allow sitting for a minute before whisking until smooth
- Allow the ganache to sit to cool for 5 minutes
- Spoon into the piping bag
- Cut the tip off the piping bag and pipe dollops of the ganache into the indents in the cookies
- Allow the ganache to harden before enjoying it!