Ingredients for Milk Chocolate Espresso Cookies
- 2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 5 tablespoons instant espresso powder
- 1 teaspoon baking powder
- Unsalted Butter
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Milk Chocolate
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How to Make Milk Chocolate Espresso Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 4 tablespoons instant espresso powder, and 1 teaspoon baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using a stand mixer or hand mixer until light and fluffy (about 5 minutes).
- Beat in 1 teaspoon vanilla extract, then add 2 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups milk chocolate chunks.
- In a shallow dish, combine ½ cup granulated sugar and 1 tablespoon instant espresso powder. Mix well.
- Scoop rounded tablespoons of cookie dough and roll them in the sugar-espresso mixture.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set. One sheet at a time.
- Cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
18g
Carbs
6g