Description
Rich, fudgy cookies with a crisp edge and soft center, enhanced by espresso powder and stuffed with a molten dark chocolate ganache core.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/3 cup (30g) natural cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon espresso powder
- 1/2 teaspoon salt
- 1/2 cup (85g) dark chocolate chips (60% dark preferred)
- 2 tablespoons (30ml) heavy cream
Instructions
- Make the ganache centers: In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave on high for 30 seconds, stir, then microwave in 10-second bursts until smooth. Drop small dollops (1/2 inch diameter) onto a parchment-lined sheet and freeze for at least 15 minutes until solid.
- Mix wet ingredients: In a large bowl, combine softened butter, granulated sugar, and brown sugar. Mix vigorously until smooth and slightly fluffy. Add egg, egg yolk, and vanilla extract; mix until incorporated.
- Add dry ingredients: Add flour, cocoa powder, baking soda, espresso powder, and salt to the wet mixture. Stir until no dry streaks remain. Do not overmix.
- Chill dough: Cover the bowl and refrigerate for at least 30 minutes (or overnight) to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Portion and stuff: Take a 2-tablespoon scoop of dough, flatten in palm, place a frozen ganache ball in the center, and wrap dough around it to seal. Roll into a ball.
- Bake: Place balls 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are set but centers look soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
Chilling the dough is highly recommended to prevent spreading. Ensure ganache centers are frozen solid before stuffing to prevent leaking. Underbake slightly for a chewy texture. Use natural cocoa powder for best rise with baking soda.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 24
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: chocolate cookies, espresso cookies, ganache cookies, chewy cookies, double chocolate, dessert, baking, coffee cookies