This recipe has all the chocolate flavor you could want. My “taste-testers” all agreed that the cookie itself tastes more like a brownie. Either way you get a bite size treat with lots of chocolate flavor. I agree with Nicole, from Baking Bites, in that the cookie has enough flavor without adding dark chocolate chips, next time I think I will omit. I like the sweeter flavor from the white chips and less of the bitter from darker chips. I definitely recommend a glass a milk with these mini treats!
Chocolate Espresso Cookie CupsPrinter Friendly Version
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
3/4 cup plus 2 tablespoons dark brown sugar
1/2 cup plus 1 tablespoon sugar
2 teaspoons instant espresso powder
1 large egg
1 teaspoon vanilla
1/2 cup white chocolate chips
1/2 cup dark chocolate chips (if desired)
1 cup milk chocolate chips
Preheat oven to 350 degrees. Grease or spray a mini muffin pan with non-stick spray or butter or shortening.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in instant espresso powder, egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until fully incorporated. Stir in chocolate chips.
Bake for 10 minutes. Cool cups in the pan for an additional 10 minutes. Remove to a wire rack to cool completely.
Source: Baking Bites, originally from Demolition Desserts