Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 tsp espresso powder
- 1/3 cup unsweetened cocoa powder
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the espresso powder.
- In another bowl, whisk together the flour and cocoa powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Using a cookie scoop, drop spoonfuls of dough onto prepared baking sheets, spaced about two inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft. Let cool on baking sheets for a few minutes before transferring to wire racks.
- Dust cooled cookies lightly with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie ~30g
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added richness, consider mixing in chocolate chips or a splash of vanilla extract. If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free blend.