Everyone always needs that one easy to go to recipe when comes to Cookies, actually even for chocolate cakes, muffins, flans, caramels etc … but lets not get into all of that. Today we’ll cover cookies. These absolutely delightful chewy chocolate espresso cookies, are rolled in fine fine brown sugar and one bite can send you to heaven and back. Unlike the Chunky kind, these cookies turn out flat but yet they hit the chewy note. They are literally one of these instant cookie recipes, that require no chilling or resting. You can be craving cookies, and just decide to get up and make them. They are so easy to make and take no time at all . Bake them for 11 mins for a soft entered chewy texture. For a slightly crisper one bake for 13 mins. They do soften a tiny bit on keeping. Do try a test cookie to adjust to your oven temperature.
makes about 22 cookies
- 1 1/3 cup all purpose flour
- 1/2 cup fine quality cocoa powder
- 1 cup butter softened
- 1 cup fine sugar
- 1/2 cup fine brown sugar , plus extra for rolling
- 1 large egg ( those wanting to make an eggless version use one flax egg, i. e = tbsp ground flax seed mixed with 3 tbsp water )
- 2 tsp Vanilla extract
- 1/4 th tsp baking powder
- 3/4th tsp baking soda
- 1 tbsp espresso powder, I used Nescafe instant coffee powder
- pinch of salt
First pretheat the oven to 180C . While thats getting warmed up, measure out the ingredients. Sift together the dry ingredients and set aside. Beat together in a stand mixer the soft butter and both the sugars till they are light and fluffy. Add the espresso powder and vanilla and mix. Add the egg and mix lightly again. Now add the flour mix and mix just till incorporated. The mixture will be soft to handle. Roll them in equal sized balls and roll in sugar. Place 6 balls on the lined baking tray at a time as they do tend to spread out . Bake from 11-13 mins , cool on wire wrack completely and store in air tight container.