Description
A delightful treat that combines rich chocolate and bold espresso in a soft, chewy cookie filled with creamy mocha goodness.
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips (melted)
- 1 tbsp instant espresso powder
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy and light.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until well mixed.
- To prepare the mocha filling, melt the dark chocolate chips and mix in the espresso powder and heavy cream until smooth.
- Scoop out cookie dough into balls, flatten slightly, and place a teaspoon of mocha filling in the center.
- Seal the dough around the filling and place the cookies about 2 inches apart on the baking sheet.
- Bake for about 10-12 minutes or until edges appear set.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.