Get a little buzz with these chocolate cookies laced with espresso powder and studded with chocolate chips and cocoa nibs. A perfect afternoon pick-me-up.
Keyword Chocolate, Coffee, Cookies
Prep Time 10minutes
Cook Time 20minutes
1 ¼cupslight brown sugarpacked
¼cupinstant espresso powderyou can substitute instant coffee granules
¼cuplight corn syrup
¼cupDutch process cocoa powder
9-10ozsemi-sweet or dark chocolate chips
1/2 cup cocoa nibs
Preheat the oven to 375F degrees.
In the bowl of a stand mixer, beat together the softened butter and brown sugar on medium-high speed until light and fluffy. This will take 3-4 minutes.
Scrape down the bowl and add the espresso powder, corn syrup, vanilla extract, baking powder, baking soda, salt, and egg. Beat into the butter and sugar mixture until everything is well incorporated. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour and cocoa powder until well combined. Then add it to the butter mixture in two batches. Mix the first batch until the flour and cocoa powder are mostly mixed in and then add the second batch. Mix until there are only a few streaks of dry flour left.
Scrape the sides of the bowl and add the cocoa nibs and chocolate chips. Pulse the mixer to mix in and distribute well. But don't over mix.
Prepare a cookie sheet by placing a piece of parchment on the sheet. Then scoop the cookies onto the sheet in about 2 tbsp sized portions. You should be able to fit 4 rows of three cookies spread evenly over a standard baking sheet. You will need to bake several batches. Bake for 10 minutes. Pull from the oven. Let stand for 2 minutes before moving them to a cooling rack to cool completely before eating. Well. Cool them until they won't burn your mouth! These are pretty great slightly warm from the oven.