Deepest Darkest Chocolate Espresso Chip Cookies
The View From the Great Island
Chocolate Espresso Chip Cookies are for serious chocolate and coffee lovers ~ these dark chocolate chip shortbread cookies melt in your mouth!
- 1 cup unsalted butter (at room temperature)
- ½ cup confectioner’s sugar ( (plus more for topping) )
- ½ cup unsweetened dark cocoa powder
- 1 tbsp espresso powder
- 1 tbsp vanilla bean paste (or vanilla extract)
- 1½ cups all purpose flour
- 1 cup dark chocolate chips
- Set oven to 335F
- Put the soft butter in the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, use electric beaters, or a wooden spoon and elbow grease :)
- Sift the cocoa powder and the confectioner's sugar into the bowl, and cream with the butter. Start the machine on low or you will have a mess on your hands. Mix until everything is very smooth, no lumps.
- Beat in the espresso powder and the vanilla paste.
- Add the flour and mix until all the flour is incorporated, but don't overwork the dough. Fold in the chocolate chips.
- Turn the dough out onto a piece of plastic wrap, and form into a round flat disk, as if you were making pie dough. Wrap it up and refrigerate until firm enough to roll out, about an hour and a half.
- Roll the dough out between two large sheets of plastic wrap so you don't have to deal with it sticking. Roll to a thickness of about 1/3 inch. Cut out the cookies with a 2" cutter. Reform the dough as necessary. (If the dough is too firm to work with straight from the fridge, let it sit to soften for a while.)
- Put the dough on a parchment lined baking sheet and bake for about 12 minutes, The cookies may appear underdone, but they will firm up as they cool. Don't over bake.
- Let the cookies cool for several minutes on the tray, then carefully move them to a cooling rack.
- Dust with powdered sugar, if desired, after the cookies have cooled.
View the recipe instructions at The View From the Great Island