Indulge in these Decadent Bittersweet Chocolate Espresso Cookies, a luxurious treat that combines the rich, intense flavors of bittersweet chocolate with a hint of espresso to enhance the chocolate’s depth. Crafted to achieve a perfect texture, these cookies boast glossy, crackled tops and gooey centers, making each bite a delightful experience. Whether you’re a chocolate aficionado or simply in need of a sophisticated sweet treat, these cookies are designed to impress.
Why You’ll Love This
The addition of espresso powder not only deepens the chocolate flavor but also adds a subtle coffee aroma that will invigorate your senses. The cookies are not overly sweet, balancing the richness of bittersweet chocolate with just the right amount of sugar. The unique texture, with its shiny, crackled surface and soft, molten middle, provides a satisfying contrast that cookie lovers will adore.
Perfect Occasion
These cookies are ideal for coffee breaks, afternoon tea, or as a chic dessert at dinner parties. They’re also perfect for holiday baking, gifting, or simply as a treat to brighten a day. Serve them at book clubs, to guests, or enjoy them quietly with your favorite cup of coffee or tea.
Decoration Tips
For an extra touch of elegance, you can sprinkle a little sea salt on top before baking to enhance the chocolate flavor. Alternatively, drizzling them with a white or milk chocolate ganache can add visual appeal and a hint of sweetness. For a festive look, dust them with powdered sugar or cocoa powder just before serving.
Ingredients:
- 8 ounces bittersweet chocolate, finely chopped
- 6 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons espresso powder
Instructions:
- Prepare for Baking:
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
- Melt Chocolate and Butter:
- In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 15-second increments, stirring well between each, until the mixture is completely smooth. Set aside to cool slightly.
- Mix Eggs and Sugars:
- In a stand mixer fitted with the whisk attachment, beat the eggs with both sugars on high speed until light and pale yellow, about 3 minutes.
- Combine Wet and Dry Ingredients:
- With the mixer on low, gradually add the melted chocolate mixture to the egg mixture until well combined.
- Add the flour, cocoa powder, salt, and espresso powder to the mixer. Mix just until combined; the dough will be soft.
- Bake the Cookies:
- Immediately scoop the dough with a standard cookie scoop onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 minutes, or until the cookies are crackled and set on the edges but still gooey in the center.
- Cool and Serve:
- Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Decadent Bittersweet Chocolate Espresso Cookies, perfect for any chocolate enthusiast looking to elevate their baking repertoire with a touch of espresso and the irresistible charm of glossy, crackled tops.
