Chocolate Espresso Oatmeal Cookies
by JosephineHearty oatmeal cookies with dark cocoa, espresso, and rolled oats for a bold, complex chocolate flavor. An easy one-bowl cookie recipe with no chilling.
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt the butter in the microwave for 45 seconds.
3. In a large bowl, add in the melted butter, egg, sugar, espresso powder and vanilla. Whisk this together for about a minute.
4. Add in the flour, baking soda, baking powder and rolled oats. Fold the dry ingredients into the wet batter until just combined.
5. Let the cookie dough chill in the freezer for 20 minutes.
6. Using a cookie scoop, portion each cookie on the parchment lined baking pans with two scoops of cookie dough per cookie.
7. Bake these for 9-11 minutes or until the bottom edges are golden brown.
8. Once they're done baking, cool to room temperature for 30 minutes.
Chocolate Drizzle:
1. Microwave the heavy whipping cream for 60 seconds. Keep an eye on this to make sure it doesn’t bubble over in the microwave.
2. Pour the heated heavy cream on top of the chocolate chips.
3. Whisk together until all the chocolate has melted into the heavy cream.
4. Drizzle the chocolate on top of the cooled down cookies.