If anyone wants a really luscious chocolate cookie, I have the best recipe ever. These cookies are why I gave up butter last year during Lent. It also halves nicely.
Sinful Chocolate Espresso Cookies
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 2 Tbsp espresso powder
- 1 tsp salt
- 1 tsp baking soda
- 1 cup Hershey’s Special Dark cocoa (can substitute regular)
- 2 cups flour
Preheat your oven to 350 F. Cream butter and sugar, then add in eggs, vanilla and espresso powder. Sift together remaining ingredients and add gradually to your wet ingredients. Line baking sheets with parchment paper. Drop dough by tablespoons onto the parchment paper and bake for 12 minutes at 350 F. Remove from the oven and slide the whole sheet of parchment paper onto a heat resistant surface to cool. Do NOT use a wire rack, the cookies will just fall apart. My table top is tile, and I just use that. Yields 30 cookies. When they’re cool, keep them in an airtight container.
I also highly recommend using one of these scoops, I think mine is 2 Tbsp. It’s worth the $17. All your cookies will be the same size and take the same amount of time to bake. If you use a smaller scoop, you may need to decrease the baking time.
These cookies don’t keep very long, and they don’t travel well unless in a hard sided container. But they’re oh so delicious.