Eggless Dark Chocolate Espresso Cookies recipe

In a small bowl, dissolve instant espresso powder in hot water and set aside to cool slightly. Alternatively, you can use a shot of espresso brewed from a coffee machine—let it cool before adding to the dough.
In a large bowl, beat softened unsalted butter, brown sugar, and granulated sugar together with a hand or stand mixer on medium speed for 4-5 minutes, until light, creamy, and fluffy. Pause to scrape the bowl as needed.
Add the cooled espresso mix and vanilla extract. Beat until combined. Add milk and beat again briefly.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add the dry mixture to the wet ingredients. Mix on low speed or with a spatula until just combined—do not overmix.
Fold in chopped chocolate or chocolate chips evenly throughout the dough.
Divide the dough into 12 portions using a standard ice cream scoop for ease, and if you prefer precision, weigh each portion to 45g using a kitchen scale. Place them on a parchment-lined tray, cover with cling wrap, and chill in the fridge for at least 1 hour (or overnight for enhanced flavor and texture).
Preheat oven to 175°C (350°F). Bake cookies 10–12 minutes, or until edges are set and centers look slightly underdone.
Immediately after baking, use a round cookie cutter—or any circular object slightly larger than the cookie, like a mug or glass—to gently swirl and shape the warm cookies into perfect circles while they’re still soft, then sprinkle a pinch of flaky sea salt on top for that final touch of flavor and contrast.

Eggless Dark Chocolate Espresso Cookies recipe

Ingredients

Instructions

Notes

Nutrition