Double Chocolate Espresso Cookies
  • 2¼ sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2½ cups flour
  • 1 tablespoon cornstarch - *optional
  • ¾ cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
  • 12 ounces semisweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar until light and fluffy - about 5-7 minutes. Add eggs 1 at a time mixing until combined after each addition
  3. In a separate bowl combine the flour, optional cornstarch, cocoa, baking soda,espresso powder and kosher salt. Combine with a whisk.
  4. Slowly add the dry ingredients to the wet ingredients, scraping down the sides as needed. Mix until everything is just incorporated, but do not overmix.
  5. Add chocolate chips and combine either slowly with your mixer or with a wooden spoon.
  6. Using a medium cookie scoop or rounded spoonful place dough on a cookie sheet about 2" apart. Bake for 10-12 minutes and then remove to a wire rack and allow to cool before serving.
  7. *I add cornstarch to make the cookies a little bit fluffier. The original recipe did not use cornstarch.
Recipe by at