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The Taylor Family's Favorite

Espresso Chocolate Cookie

12 tablespoons butter 
     melted and slightly cooled
1/2 cup cocoa powder
1 cup sugar
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
1 teaspoon espresso powder
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar for rolling

1. PREPARE DOUGH...Pour slightly cooled butter in large bowl, stir in the cocoa powder and molasses. In separate medium bowl combine flour, baking soda, and salt. Add 1 cup of sugar, egg, vanilla extract and espresso powder to the butter mixture. Stir in dry ingredients in the butter mixture. Cover and chill dough for at least 1 hour or up to 3 days.

2. READY TO BAKE... pre-heat to 350 degrees. Pour 1/2 cup sugar into small bowl for rolling. Roll a generous tablespoon of dough into balls, and roll them in the white sugar. Place cookies 2 inches apart onto ungreased baking sheets.

3. BAKE COOKIES... one sheet at a time, for 8 - 12 minutes, until the cookies are puffed, centers are set and they are beginning to form cracks. Do NOT over bake. Transfer to wire rack to cool.


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