Giant Salted Espresso Hot Fudge Cookies. 😍😍

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-process cocoa

Carob powder offers a unique flavor while Dutch-process cocoa is often less expensive.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bars

Dark chocolate chunks can provide a richer flavor, while chocolate bars can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be a budget-friendly swap.

espresso powder

🥗Healthier: instant coffee

💰Cheaper: regular coffee grounds

Instant coffee is often lower in calories and can be more affordable than specialty espresso.

Preheat the oven to 350°F (175°C).

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and espresso powder.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in chocolate chips until evenly distributed.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them apart.

Sprinkle a pinch of sea salt on top of each cookie dough ball.

Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Allow cookies to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens