With a chocolate cookie base, the possibilities are endless. I tried these cookies with three different toppings today. I’d love to hear how you make them your own!
Espresso Chip Cookies
Makes 5 dozen
1 cup salted butter
2 cups sugar
1 tsp vanilla extract
¾ cup unsweetened cocoa powder
2 cups flour
1 tsp baking soda
½ tsp salt
1/4 tsp cinnamon
1 cup chocolate chips (white, semi-sweet, or dark)
1 cup espresso chips
Toppings as desired (see note)
In a heavy saucepan (large enough to hold all the ingredients), melt butter. Remove from heat and stir in sugar and vanilla. When mixture has cooled, stir in eggs. Add cocoa, flour, baking soda, salt, and cinnamon, and mix until a thick batter forms. Stir in chips.
Use a cookie scoop to drop cookies onto prepared baking sheet. Top as desired. Bake 10 minutes at 350. Allow cookies to cool 5 minutes on pan before removing to rack.
Toppings: Dip cookie dough in turbinado sugar or crushed candy canes before baking. Toppings are not included in nutrition information.
Recipe and photos copyright 2021 Barb Szyszkiewicz. All rights reserved.