• cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter (2 sticks - at room temperature)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • cups semi-sweet, bittersweet, milk and/or white chocolate chips
  1. Assemble ingredients and tools. Preheat the oven to 375 degrees.
  2. In a medium bowl, whisk together the all-purpose flour, salt and baking soda. Set aside. Add the butter and sugar to the bowl of your electric mixer. Beat until creamy.
  3. Beat in the eggs and vanilla, scraping down the sides of the bowl as needed.
  4. Beat in the cocoa and espresso powder.
  5. Add the flour mixture and chocolate chips to the bowl.
  6. Stir by hand and mix well.
  7. Spoon dough onto a sheet pan lined with parchment paper.
  8. Bake for 12 – 15 minutes, until cookies are just set.
  9. Remove from pan and let cool on a rack.
Recipe Notes

Makes about 48 two-inch cookies.

Store in an airtight container or freeze

Nutritional analysis per cookie (varies with chocolate chips: 148 calories, 2 grams protein, 22 grams carbohydrates, 7 grams fat, 56 mg. sodium, 1-gram fiber.

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