Milk Chocolate Espresso Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 1/4 cups flour, about (225 grams)
• 11 tablespoons unsweetened cocoa powder, sifted (77 grams, not dutch-process)
• 4 tablespoons instant espresso powder, such as medaglia d'oro brand (22.4 grams)
• 2 teaspoons baking powder (5.4 grams)
• 11 1/2 tablespoons unsalted butter, at room temperature (167 grams)
• 1 1/2 cups sugar, divided (313 grams)
• 1 tablespoon vanilla extract
• 2 large eggs
• 14 ounces milk chocolate, coarsely chopped

Recipe

• 1 for the cookies: preheat the oven to 350 degrees. line 2 baking sheets with parchment paper.
• 2 combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
• 3 combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. beat on medium speed for 5 minutes, until light and fluffy. add the vanilla extract, then the eggs one at a time, beating well after each addition. reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.
• 4 for sprinkling: combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
• 5 scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. place them 2 inches apart on the lined baking sheets. bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. repeat as needed to use all the dough.