Indulge in the rich flavors of double chocolate and espresso with these delightful cookies that are perfect for any coffee lover.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 tablespoons instant espresso powder. 1 cup semisweet chocolate chips. 1 cup white chocolate chips.
Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. All-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the semisweet and white chocolate chips and mix them into the dough so that they are spread out evenly. Round tablespoons of dough should be dropped onto the baking sheets that have been prepared, leaving enough space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. For a tasty treat, pair these Double Chocolate Espresso Cookies with milk or your favorite coffee.
Prep Time: 20 minutes
Cook Time: 10 minutes
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