Print

Espresso Fudge Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 610 reviews

Deliciously rich espresso fudge cookies combining the deep flavors of cocoa and espresso with melty chocolate chips for a perfect balance of sweet and bold. These soft-centered cookies are ideal for coffee lovers looking for a decadent treat with a hint of coffee aroma.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp finely ground espresso beans

Add-ins

  • 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly to combine the leavening and flavoring agents evenly.
  3. Cream butter and sugars: In a larger bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth, creamy, and lightened in color, which ensures a good texture.
  4. Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Then incorporate the pure vanilla extract and finely ground espresso beans to infuse the dough with aromatic coffee flavor.
  5. Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients while mixing at low speed until just combined, being careful not to overmix to keep the cookies tender.
  6. Incorporate chocolate chips: Fold in the 1 ½ cups of semi-sweet or dark chocolate chips evenly throughout the dough for rich pockets of melted chocolate in every bite.
  7. Form cookie dough balls: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading without merging.
  8. Bake cookies: Bake in the preheated oven for 10-12 minutes. The cookies should have set edges but still be soft in the center, ensuring a fudgy texture.
  9. Cool cookies: Remove the baking sheets from the oven and let cookies cool on them for a few minutes. Then transfer the cookies to wire racks to cool completely before serving to set their shape and texture.

Notes

  • For stronger espresso flavor, increase finely ground espresso beans to 3 tbsp.
  • Use room temperature butter and eggs for better mixing and texture.
  • Chocolate chips can be substituted with chunks or a mix of nuts for texture variation.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Freezing the dough in portions allows you to bake fresh cookies anytime.

Find it online: https://oliviabakes.com/espresso-fudge-cookies-recipe/