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Chocolate Shot Cookies
Decadent and rich chocolate cookies with a subtle coffee flavor.
Equipment
- Mini muffin tin
- Mixing bowls
- Hand mixer
- or stand mixer
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp espresso powder
- ½ tsp salt
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Grease a mini muffin tin and spoon the batter into each muffin cup.
- Bake for 10-12 minutes, or until the edges are firm and the tops are slightly cracked.
- Allow the cookies to cool in the tin for a few minutes before removing them to a wire rack to cool completely.
Video
Notes
Recipe Notes: To achieve the shot glass shape, you can use a shot glass or a small spoon to gently press the center of each cookie down while they’re still warm from the oven.
Special Tips: For an extra special touch, try drizzling melted chocolate over the tops of the cookies before serving.
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