Description
These soft and chewy chocolate espresso cookies are such a fun and wonderful treat! They are simple to make with no special equipment too.
Ingredients
- 1-½ cup All-purpose Flour
- 1-½ teaspoon Baking Soda
- ½ teaspoons Cinnamon
- 1 pinch Salt
- 1-½ stick Butter, Melted And Slightly Cooled
- 1 cup Dark Brown Sugar
- ½ cups Cocoa Powder
- 2 Tablespoons Molasses
- 1-½ teaspoon Espresso Powder
- 1 whole Egg
- ½ teaspoons Vanilla Extract
- ½ cups Granulated Sugar
Preparation
First, combine flour, baking soda, cinnamon and salt in a smaller bowl and whisk it together. Then pour the melted butter in a large mixing bowl and stir in the brown sugar and cocoa powder. Add in the molasses, espresso powder, egg and vanilla extract next and stir them in well. Finally, slowly add in the dry ingredients as you stir them in until you have a soft dough. Put the bowl in the refrigerator to chill the dough for at least an hour so that it is firm enough to work with.
Once the chilling time is up, preheat oven to 350ºF and line two sheet trays with either silicone mats or parchment. Use a 1 1/2 inch cookie scoop to scoop a perfect mound of the dough and smooth it out into a ball. Roll it in the granulated sugar and place it on the sheet tray. Repeat until the dough is gone, you should get 24 cookies with 12 on each tray.
Bake for 12–15 minutes, until they start to crack and are baked through but still soft. Let them cool enough to handle, then move them to a cooling rack to finish cooling. Store them in an airtight container and enjoy! They keep for a few days.
