Irresistible Espresso Chocolate Fudge Cookies to Delight You
These Espresso Chocolate Fudge Cookies are a delightful balance of soft, fudgy texture and chocolatey punch, perfect for any occasion.
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Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing bowls
- Baking Sheet
- Parchment Paper
- spatula
- cookie scoop
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 cup brown sugar packed
- 2 large eggs
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Add-ins
- 1 cup walnuts chopped
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat brown sugar and eggs until smooth and creamy, about 2-3 minutes.
- Add espresso powder and vanilla extract, mixing well until fully incorporated.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Fold in chocolate chips and walnuts (if using).
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers look slightly soft.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t overmix the dough to maintain a fudgy texture. Store cookies in an airtight container.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Calcium: 2mg | Iron: 8mg