Double Chocolate Cookies with Espresso Sprinkles
A decadent double chocolate cookie topped with a sprinkle of espresso, making every bite an irresistible combination of sweetness and caffeine.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 oz semi-sweet chocolate chips
- 2 oz dark chocolate chopped
For the Espresso Sprinkles:
- 1 tbsp espresso powder
- 2 tbsp granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugar: Beat butter and sugar together until smooth and creamy. Add egg and vanilla, mixing until combined.
- Add the Dry Ingredients: Gradually mix in the dry ingredients, ensuring everything is combined well.
- Stir in the Chocolate: Fold in both the semi-sweet and dark chocolate chips.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls.
- Espresso Sprinkles: In a small bowl, combine espresso powder and sugar. Sprinkle this mixture over the dough balls.
- Bake: Place dough balls on baking sheets and bake for 10 minutes. The cookies should be soft in the center but firm at the edges.
- Cool and Serve: Let the cookies cool for a few minutes before transferring them to a cooling rack.
Notes
Nutritional Values (Per Serving)
- Calories: 170 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 6%
- Vitamin A: 5%
- Magnesium: 3%
- Potassium: 2%
Additional Notes/Tips
- For a richer flavor, use bittersweet chocolate in place of semi-sweet.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Add a pinch of sea salt on top for an extra contrast of flavors.