Fudgy, crackly, and infused with coffee—these cookies are a chocolate lover’s dream!
🍪 Ingredients (Makes 24 cookies)
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1 cup (120g) all-purpose flour
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½ cup (50g) unsweetened cocoa powder
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1 tsp instant espresso powder (or 2 tsp finely ground coffee)
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1 tsp baking powder
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¼ tsp salt
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¾ cup (150g) granulated sugar
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⅓ cup (80ml) vegetable oil
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup (90g) semi-sweet chocolate chips
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½ cup (60g) powdered sugar (for rolling)
📝 Instructions (Prep: 15 mins | Chill: 2 hrs | Bake: 10 mins)
1️⃣ Dry Mix: Whisk flour, cocoa powder, espresso powder, baking powder, and salt.
2️⃣ Wet Mix: In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
3️⃣ Combine: Gradually mix dry ingredients into wet. Fold in chocolate chips.
4️⃣ Chill: Cover dough and refrigerate 2 hours (or freeze 30 mins for faster setup).
5️⃣ Preheat: Oven to 350°F (175°C). Line baking sheets with parchment paper.
6️⃣ Roll: Scoop 1-tbsp dough balls, roll in powdered sugar (coat heavily!), and place 2″ apart.
7️⃣ Bake: 10-12 mins until cracks form but centers are soft. Cool 5 mins on the sheet.
💡 Pro Tips
✅ Extra fudgy: Underbake by 1 minute.
✅ No espresso powder? Use 1 tbsp strong brewed coffee (reduce oil by 1 tsp).
✅ Gluten-free: Swap flour for almond flour + ¼ tsp xanthan gum.
Why You’ll Love These
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Crackly, powdered sugar crust with a molten chocolate center.
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Coffee enhances the chocolate without overpowering it.
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Freezer-friendly: Store unbaked dough balls for up to 3 months!
“Like a brownie and cookie had a caffeinated love child.” 😍
Pair with: A glass of cold milk or an espresso shot!