Servings: 12 cookies
Calories: 150kcal
Cost: $10.00
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking sheets
- Parchment paper or silicone mats
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder preferably dark
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant coffee or espresso powder optional
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips or chunks optional
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant coffee (if using). Set aside.
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed until just combined.
- Fold in the chocolate chips or chunks if desired.
- Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, just until the edges are set and the centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a twist, try adding peppermint candies during the holidays or peanut butter for a richer flavor! Store the cookies in an airtight container for 4-5 days or freeze for up to 3 months. They can be thawed at room temperature. Substituting eggs with ground flaxseed or applesauce is possible for a vegan version.
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!