What kind of cookie person are you? I would say that I am more of a chewy cookie person. But I get in these moods where all I want is a crunchy cookie. Other times I just have to have a crispy cookie. It’s not often that I want a soft fluffy cookie……I don’t know why. I stumbled across this recipe recently and since I was having a serious chocolate craving, I decided to try it.

They are good…..cakey……puffy, but they have substance to the bite. The espresso really makes the chocolate flavor intense. If you like a soft, sugar cookie and you like chocolate, you will really enjoy these. You’ll be reaching for a glass of milk and you’ll have a very happy tummy.

I made one batch of cookies and decided to use the rest of the batter to make a cookie bar. I frosted them with a smooth thin frosting and sprinkled on some pistachios. I much prefer them as cookies…..with or without this yummy frosting.

While these were good, I think I will go bake some chewy cookies now. 🙂

Soft Pillowy Chocolate Cookies

3/4 cup butter, softened
1/3 cup sugar
2 Tblsp brown sugar
2 Tblsp strong black coffee (I just made a wee bit of coffee using instant coffee and water)
2 cups AP flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
2 eggs

Heat oven to 350.
Line baking sheet with parchment paper.

In a mixing bowl, beat together the butter and white sugar until well combined. Add the brown sugar, eggs and coffee. Mix thoroughly. Add the flour, cocoa, baking soda and salt and mix until well combined. Mixture will be thick. Using a 2 Tblsp scooper, place scoops on baking sheet 2″ apart and sprinkle with sugar.(or you can roll the scoops in sugar).

Bake for 10-11 minutes. Cool on the baking sheet for a couple of minutes and then place cookies on a cooling rack.

Note: I know everyone loves warm cookies out of the oven, but these are really best when completely cooled.

Frosting (optional)

1 1/4 cup powdered sugar
1/8 cup unsweetened cocoa
1/8 cup soft butter
1 Tblsp milk

Whisk everything together and spread on cookies.