Ingredients
- 1 cup salted butter, melted and slightly cooled
- 1 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- Additional granulated sugar, for rolling
- 1 cup chocolate chips or chunks (optional)
Instructions
- Melt the butter and let it cool slightly. Whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, whisking after each. Stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Stir dry ingredients into wet until just combined. Fold in chocolate chips if using.
- Chill dough for 10–15 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 2-tablespoon portions of dough, roll into balls, coat with sugar, and place 2 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are set and centers are soft.
- Cool on baking sheet for 1–2 minutes, then transfer to a wire rack.
Notes
- Use espresso powder to intensify chocolate flavor (optional).
- Do not overbake—pull cookies when centers look slightly underdone.
- Unsalted butter works too—add 1/4 tsp extra salt.
- Gluten-free 1:1 flour can replace all-purpose for a gluten-free version.
- Try chocolate chip mixes or drizzle baked cookies with melted chocolate for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
