Decadent Espresso Chocolate Fudge Cookies to Satisfy Cravings
Delight in these Espresso Chocolate Fudge Cookies, combining rich chocolate and espresso for the perfect treat.
Equipment
- Oven
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- parchment paper
- Cookie scoop
Ingredients
For the Dough
- 1 cup all-purpose flour adds structure to your cookies for that perfect chewy texture.
- 1 cup semi-sweet chocolate chips provides a rich chocolatey flavor that melts beautifully in the oven.
- 2 large eggs bind all the ingredients together, ensuring a soft, fudgy center.
- 1 tablespoon espresso powder enhances the chocolate flavor; feel free to substitute with instant coffee if needed.
- 1 teaspoon vanilla extract adds depth and a warm aroma that makes your cookies irresistible.
- ¾ cup brown sugar contributes to the cookies’ moisture and rich caramel notes.
- ½ cup unsalted butter offers a creamy texture; be sure to melt it for a smooth dough.
- 1 teaspoon baking powder helps the cookies rise slightly, creating a delightful bite.
- ¼ teaspoon salt a pinch enhances all the flavors and balances the sweetness.
Optional Add-ins
- ½ cup chopped nuts walnuts or pecans add a delightful crunch and flavor contrast.
Instructions
Step-by-Step Instructions for Espresso Chocolate Fudge Cookies
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted unsalted butter and brown sugar, whisking until smooth and glossy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and espresso powder, mixing until fully incorporated.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring gently until combined.
- Fold in the semi-sweet chocolate chips and chopped nuts if using, stirring just until evenly distributed.
- Scoop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges look set but centers remain soft.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Don’t overmix the dough for the best fudgy texture. Feel free to experiment with different mix-ins to personalize your cookies.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg
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