lil monster double chocolate espresso cookies
The ca-yootest little guys within a rich, fudgy double chocolate cookie.
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.