If you’re a chocolate lover, then these thick double chocolate chip cookies with crunchy edges and a soft gooey centre are perfect for you! They're packed with so much chocolate flavor and have puddles of chocolate in each bite.

Why use espresso powder in chocolate based desserts?

Most people wonder…….Why use espresso powder in chocolate based desserts? What does it do? Espresso powder has a magical ability to bring out the rich, darker spice notes of chocolate. When making most chocolate based desserts like, cookies, brownies, cakes etc. It’s important to add 1/2 a teaspoon to 1 teaspoon of espresso powder to enhance and intensify the chocolate flavor. Most people are afraid that by adding espresso powder to chocolate based baked goods, it will taste like coffee, however that’s not the case because the amount added is so small, it can’t overpower the chocolate.

Serving size

• Around 14 cookies

Ingredients

• 2/3 cup butter, room temperature

• 1 cup brown sugar

• 1 egg

• 2 tsp vanilla

• 1 cup All-purpose flour

• 1/2 cup cocoa powder

• 1 tsp espresso powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup chocolate chips

Instructions

Step 1

• Preheat oven to 350*F (180C). Line a baking pan with parchment paper and set aside.

Step 2

• With a whisk, beat butter and brown sugar together until fluffy and mixture turns an off-white color (about 2 minutes). Add the egg and vanilla extract and mix until a smooth consistency.

Step 3

• Add the flour, cocoa powder, espresso powder, baking soda and salt. Mix until a soft dough forms. Then add the chocolate chips. Mix until combined.

Step 4

• Use a 1,5 ounce cookie scoop. Bake for 11 minutes, or until the edges are slightly golden. Enjoy!