- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons flour
- 1/3 cup dutch process cocoa
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon espresso powder
- 1/2 cup chocolate covered espresso beans, crushed
- 1/2 cup chopped dried cherries
- few pinches of kosher salt
- Preheat the oven to 375. Line two baking sheets with parchment paper or silpat.
- In the bowl of a standing mixer, beat together the butter and both sugars until light and fluffy, about 3-5 minutes.
- In a small bowl, whisk together the egg, milk, and vanilla. Add to the butter and sugar and mix until combined.
- Whisk together the dry ingredients – flour, cocoa, salt, baking soda, baking powder, and espresso powder. Add all at once to the wet ingredients, mixing on until just combined.
- Stir in the espresso beans and dried cherries.
- Using a tablespooh-sized cookie scoop, drop the dough on to the prepared baking sheets. Sprinkle kosher salt on top and place in the oven.
- Bake for 10-12 minutes, until the tops are a bit cracked and the cookies look dry on top. Remove from the oven, let cool on the pan for about 5 minutes then transfer to a baking rack to cool completely.
- To crush the espresso beans, I placed them in a zip-top bag and used a rolling pin to crush
- Any mix-ins will do, you just want to measure out about a 1 to 1/2 cups’ worth of ingredients. After I made the basic dough, I divided it and made half with the cherry and coffee beans and the other half with chopped almonds and chocolate chunks.
- Next time I made these, I’m adding in cocoa nibs. I think they will be divine!
- Category: Dessert