If you love chocolate, these decadent cookies are for you! Rich and chocolatey; just in time for the holidays!
Prep Time: 1 hr 15 mins
Cook Time: 10-12 mins
Total Time: 1 hr 25 mins
Servings: 24 cookies
1/2 cup unsalted butter – melted
1/2 cup unsalted butter – room temperature
1 cup brown sugar – packed
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 tsp expresso powder
2 cup all purpose flour
3/4 cup +2 tbsp unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/3 cup granulated sugar – for rolling
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars until light and fluffy, about 4 minutes.
Add in eggs, one at a time, mixing well after each addition. Add vanilla and espresso powder, mix until combined.
In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Refrigerate dough for one hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mats, set aside.
Using a standard size cookie scoop (1.5 tablespoons), scoop dough and roll in the granulated sugar, if desired. Place on prepared sheet, then bake for 10-12 minutes. The cookies should be soft in the center but set on the edges. They will be a little puffed up but they will sync a little when they’re cooling.
Remove from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
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