Chocolate Espresso Cookies

Chocolate Espresso Cookies

1 cup semi sweet chocolate morsels
2 tablespoons butter
3/4 cup sugar
2 eggs, room temperature
2 tablespoons milk
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon espresso powder
1/2 cup semi sweet, chocolate morsels, for top of cookies

Preheat oven to 325°. Line cookie sheets with parchment paper.

Using a microwave safe bowl, combine the one cup chocolate morsels with the butter and microwave in 15 second increments, stirring after each one, until the mixture is smooth.

In a large bowl, whisk together the sugar, eggs, milk, and vanilla until they are completely incorporated. Slowly add the warmed chocolate to the egg mixture, whisk in continuously until fully combined. Add the flour, cocoa powder, baking powder, salt, and espresso powder. Stir well to incorporate, being careful not to over mix.

Place the bowl of dough in the freezer for 15 minutes. Using a cookie scoop, portion out the cookie dough onto the prepared baking sheets. Using the palm of your hand, or a glass with a flat bottom, slightly press down on each cookie ball to slightly flatten them. Press 5 to 9 chocolate morsels onto the top of each cookie.

Bake the cookies for 11–14 minutes, or just until the center no longer appears wet. Immediately slide the parchment paper and cookies off the cookie sheet and allow them to cool for 3 to 5 minutes before moving them off the parchment paper.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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