Espresso chocolate fudge cookies are a decadent treat that combines the rich flavors of dark chocolate and espresso in a soft, fudgy cookie. These cookies are perfect for coffee lovers and chocolate enthusiasts alike. The addition of espresso enhances the deep chocolate flavor, making these cookies an irresistible indulgence.
Why You’ll Love This Recipe
You’ll love espresso chocolate fudge cookies for their intense chocolate flavor and the subtle hint of espresso. These cookies are soft, fudgy, and perfect for satisfying your sweet tooth. They’re easy to make and ideal for sharing with friends and family or enjoying with a cup of coffee.
Expert Tips and Tricks
- Use high-quality chocolate: For the best flavor, use high-quality dark chocolate and cocoa powder.
- Chill the dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much.
- Do not overbake: Bake the cookies just until the edges are set to keep them soft and fudgy in the center.
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.
- Espresso powder: Use finely ground espresso powder for the best integration into the dough.
Recipe Variations and Possible Substitutions
- Add-ins: Stir in chocolate chips, white chocolate chunks, or nuts for extra texture.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-free option: Substitute butter with a dairy-free margarine and use dairy-free chocolate.
- Flavor twist: Add a teaspoon of vanilla extract or a pinch of cinnamon for additional depth of flavor.
Serving and Pairing Suggestions
Serve espresso chocolate fudge cookies warm or at room temperature with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream for a delightful treat. These cookies are perfect for dessert tables, afternoon snacks, or as a sweet treat any time of day.
Storage and Reheating Tips
- Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- No reheating needed: Enjoy these cookies at room temperature or slightly warmed in the microwave for a few seconds.
Recipe FAQs
What if my cookies spread too much? Ensure the dough is well-chilled and add a bit more flour if needed.
Can I use instant coffee instead of espresso powder? Yes, but the flavor may not be as intense. Use a bit more to achieve a stronger coffee flavor.
How do I make the cookies chewier? Use more brown sugar than granulated sugar to add moisture and chewiness to the cookies.
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 48 hours before baking.
Espresso Fudge Cookies
Dive into Espresso Fudge Cookies: where rich coffee meets sweet indulgence! Perfect for coffee lovers.
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.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 147mgCarbohydrates: 33gFiber: 2gSugar: 21gProtein: 3g
