lil monster double chocolate espresso cookies
I was going to draw mouths on these guys but they’re so obscenely cute without them I just could not.
Bringing out one more Halloween-esque treat, and this one is quite simplistic. Extra cookies are never an issue to have around, especially those completely jammed with chocolate, and the little candy eyeballs are a nice bonus that translates well into the season.
I love a well-decorated treat but when I beheld these guys with their innocent expressions, I decided mouths really weren’t necessary. They boasted enough character by way of wonky eyeball positioning (in one of the photos you can see my cross-eyed friend peeking out) and never mind the fact that the fudgy cookie base is basis for coming back for seconds or thirds.
This recipe is a throwback to one I posted eons ago, but improved, and doesn’t even need to be a Halloween dessert if you decide to remove the eyeballs. You can definitely bake them for an everyday craving or Thanksgiving or any of the upcoming holidays. Need no excuse for chocolate. At least I don’t.
A New Cookie Monster on Sesame Street
I suppose they’d qualify as the Cookie Monster’s emo cousins?
The extra credit in these double chocolate cookies lies in a good helping of instant espresso. I love a coffee undertone within a chocolate treat – mochas are also my mom’s favorite coffee shop drink, so I salute you, momsie. Like your morning coffee, but edible.
Mix up the cookies as you would most others. Butter and sugars first, then eggs and vanilla, then dry shit (including cocoa powder). Fold in lots of dark chocolate chips to finish, and don’t overmix your batter, ho.
Roll the dough into balls and bake. Towards the end of baking time, push in the candy eyeballs, return to the oven, and finish baking a few more minutes. Don’t worry, the eyeballs are hearty and won’t melt in the heat.
The resulting cookie is soft, gooey, and not so sweet you’ll form ten new cavities from one bite. The coffee flavor pulls through nicely, but only as a nice hint and not an overpowering taste as if someone pulled a shitty bitter shot from an espresso machine.
If you want to do some mouths, melt a bit of white chocolate and pipe shapes on either with a ziptop bag or a piping bag. You could try circles for ghosts, zigzags for Frankencookies, mustaches, goatees, whatever sounds fun. Or, be as me and just leave them as Peeping Toms.
Definitely think you should much some of these warm, or make them a day or two ahead of time and pop them in a sealed container in the fridge until you’re ready to serve. They keep their shape quite well if stored properly and will be no less precious than when first made.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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lil monster double chocolate espresso cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 cups dark chocolate chunks or chips
- candy eyeballs, for decorating
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- Beat together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla. Add the flour, cocoa powder, baking soda, espresso powder, and salt, until just combined. Fold in the chocolate chips. Do not overmix.
- Roll heaping 1 tablespoon sized balls of the dough and set on the baking sheet about 2 inches apart. Bake for 8 minutes. Remove from the oven and tap two or three times against the counter to flatten the tops. Poke 2 (or more!) candy eyeballs into the cookies. Bake an additional 3-4 minutes until the edges are just set but the centers are still soft. Cool on the baking sheet – they will continue to cook slightly.
- Serve warm, or move to a wire rack to cool completely. Store covered at room temperature for up to 3 days, in the fridge for a week, or the freezer for 3 months.
