Ingredients

2 cups unsalted butter, room temperature

3 1/2 cups brown sugar, loosely packed

2 large eggs

2 teaspoons vanilla extract

3 1/4 cups all-purpose flour (470 grams)

1 cup dark cocoa powder (100 grams)

1-2 tablespoons espresso powder (optional, but recommended for more depth)

1 1/2 teaspoon baking soda

1 teaspoon salt

Extra cane or granulated sugar for rolling

1 teaspoon ground cardamom (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In the bowl of a stand mixer, cream the butter and brown sugar together until the mixture is light and fluffy.

Step 2: Add the eggs one at a time along with the vanilla extract, mixing gently until just combined.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking soda, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Step 5: Scoop the dough into balls about ¼ cup each. Roll each ball in extra sugar mixed with cardamom if you like an added warmth and spice.

Step 6: Place the sugar-coated dough balls on a baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, depending on your oven and cookie size; 6-8 cookies per batch is recommended.

Step 7: Remove the cookies from the oven and let them rest on the baking sheet for a few minutes to firm up. This helps create crisp edges and soft centers.

Tips & Variations

Use espresso powder to deepen the chocolate flavor, especially if using regular cocoa powder instead of dark cocoa.

Adding ground cardamom to the rolling sugar adds a subtle, aromatic twist that complements the chocolate well.

For extra chewy cookies, slightly underbake by a minute or two and allow them to finish setting on the baking sheet.

Try mixing in chocolate chips or chopped nuts for added texture and bursts of flavor.

FAQs

Can I substitute butter with margarine or oil?

Butter provides flavor and texture essential to these cookies, so using margarine or oil may change the taste and consistency. If necessary, margarine can be substituted, but avoid oils as they can make the dough too soft.

Why is espresso powder recommended in the recipe?

Espresso powder enhances and intensifies the chocolate flavor without adding a strong coffee taste, giving the cookies a richer depth and more complex cocoa notes.