Description
These rich, chewy chocolate cookies are a chocolate lover’s dream—now doubled for bigger batches and made even better with dark chocolate chunks and a hint of espresso. Perfect for sharing… or not. Let the smell of cocoa and butter take over your kitchen and your cravings.
Ingredients
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 tsp instant espresso powder (optional, enhances chocolate flavor)
1 cup dark chocolate chunks or chips
½ cup mini chocolate chips (for extra gooeyness)
Flaky sea salt (for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and both sugars until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla and espresso powder.
Gradually add dry ingredients to wet, mixing until just combined.
Fold in chocolate chunks and mini chips.
Scoop dough into tablespoon-sized balls and place 2 inches apart on the baking sheet.
Sprinkle with flaky sea salt, if using.
Bake for 9–11 minutes, or until edges are set but centers still soft.
Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 160 / Cookie
- Fat: 9g / Cookie
- Carbohydrates: 19g / Cookie
- Protein: 2g / Cookie