Pressure Cooker Chocolate Espresso Cookie Recipe You Gotta Try
A rich, chewy cookie recipe packed with melty semi-sweet morsels, deep cocoa, and espresso for a sophisticated twist – all baked to chewy perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup semi-sweet chocolate morsels
- 2 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- ½ cup semi-sweet chocolate morsels for topping cookies
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a microwave-safe bowl, melt chocolate morsels and butter in 30 second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together sugar and eggs until light and fluffy. Stir in milk and vanilla extract.
- Slowly add cooled chocolate mixture into egg mixture and stir until smooth.
- In another bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder.
- Gradually stir dry ingredients into wet mixture until just combined. Don’t overmix.
- Let dough rest for 5 to 10 minutes. This helps firm it up for baking.
- Scoop dough by tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
- Press a few chocolate morsels on top of each cookie to enhance gooey finish.
- Bake 10–12 minutes until edges are set and centers no longer look wet.
- Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Let cookies cool fully before storing in airtight container. Store up to 3 days at room temp or 1 week in fridge. Wrap individually and freeze for longer storage.