Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp finely ground espresso beans
- 1 ½ cups chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a larger bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the eggs, one at a time, followed by the vanilla extract and ground espresso beans.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop or a spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the center is still soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.