Double Chocolate Espresso Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 3/8 cup Cocoa powder, unsweetened
  • 1 cup Dark chocolate chunks
  • 2/3 cup Granulated sugar
  • 1 1/2 tsp Vanilla extract

• Drinks

  • 2 tsp Espresso, powder

• Dairy

  • 5/8 cup Butter, unsalted

Found on mysequinedlife.com

Description

Ingredients

• 1/2 cup plus 2 tbsp unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 cup plus 2 tbsp unsweetened cocoa powder
• 2 tsp espresso powder
• 1 cup dark chocolate chunks

Directions

• Preheat oven to 325°F. Cream together butter, sugars, the egg, and vanilla extract in a bowl until light and fluffy.
• Add flour, baking powder, unsweetened cocoa powder, and espresso powder and mix until just combined, taking care not to overmix.
• Stir in chocolate chunks.
• Using a cookie scoop or a spoon, scoop rounded cookie dough balls about 2-apart from one another onto an ungreased baking sheet. Bake for 11-12 minutes, or until the tops are mostly set. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.