Really Over the Top Chocolate Cookies

makes about 50 cookies

 

1 cup butter, room temperature

3/4 cup sugar

2/3 cup dark brown sugar

1 tsp vanilla extract

2 eggs

2 cups flour

3/4 cup cocoa powder

4 tsp instant espresso powder

1 tsp baking soda

1 tsp salt

1 cup semisweet chocolate chips

1 cup bittersweet chocolate chunks

Powdered sugar

 

Preheat oven to 350°.  Line a baking sheet with parchment paper; set aside.

 

In a large bowl, cream the butter, sugars, and vanilla extract on medium speed until light and fluffy, 2 to 3 minutes.  Beat in eggs one at a time, mixing to combine after each addition.  In a separate bowl, combine the flour, cocoa, espresso powder, baking soda, and salt.  On low speed, gradually add the flour mixture to the butter mixture.  Add the chocolate chips and chunks; stir until just combined.

 

Drop the dough by rounded tablespoonfuls onto the prepared baking sheet about 2" apart.  Bake for 9 to 11 minutes, or until the centers are set and the tops are slightly cracked.  Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.  Once the cookies are cooled, sprinkle the cookies with powdered sugar.  Store in a covered container up to 5 days.

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