Description
Double Chocolate Espresso Thumbprint Cookies are a rich and indulgent treat that perfectly balances the deep flavors of chocolate with a hint of espresso. With a gooey chocolate center nestled in a soft, chewy cookie, these delightful bites are ideal for any occasion—from cozy gatherings to personal indulgences. Easy to make and endlessly customizable, these cookies will surely impress chocolate lovers and coffee enthusiasts alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, and a pinch of salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Make an indentation in each ball using your thumb.
- Bake for 12-15 minutes until edges are firm but centers remain soft. Cool before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg