Chocolate Espresso Mousse + Butterscotch Cookies
Delicious bites of rich chocolate cookies with hints of butterscotch, salt and espresso.
Extra eggs whipped together with sugar helps make the cookies stay moist while being light and airy…just like mousse. I love the added flavor of espresso and salt. Just pairs so well together.
Lets talk Chocolate Mousse.
Chocolate Mousse is by far my favorite dessert. It’s creamy, rich…all the things a dessert should be. And filled with chocolate!
I really wanted a cookie that was chewy (and maybe a bit gooey), rich, salted and with an unexpected flavor…butterscotch.
Adding in 3 eggs and whipping them with the sugar and butter – helps make them the right consistency. Baking them for only 8 minutes (with a smash on your countertop), letting them cool slightly on the tray and then they remain soft, delicate and rich.
More chocolate recipes to enjoy.
Chocolate Espresso Mousse + Butterscotch Cookies
- Total Time: 18 minutes
- Yield: 24 1x
- Diet: Gluten Free
Description
Creamy and rich like chocolate mousse – just a cookie with extra butterscotch.
Ingredients
- 8 tablespoons salted butter, room temperature
- 3/4 cup sugar
- 2 tablespoons dark brown sugar
- 3 eggs
- 1 oz. dark chocolate/bittersweet (I used 60% cacao), melted
- 2 oz. semi sweet chocolate, melted
- 2 heaping tablespoons cacao powder
- 2 teaspoon espresso powder
- 1 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- flake salt, for garnish
Instructions
- Preheat your oven to 375F.
- In the bowl of a stand mixer, beat the butter and sugars together for 2 minutes on high or until it’s light and fluffy.
- Mix in the eggs on low until combined and then mix in the melted chocolate.
- Add in the cacao powder, espresso powder, gluten free flour, baking soda and sea salt. Combine until everything is incorporated.
- Pour in the chocolate chips and butterscotch chips.
- Using a teaspoon scoop, scoop the cookie batter onto a baking sheet tray. Top with a small pinch of flake salt.
- Bake for 6 minutes. Remove from the oven and tap the baking sheet tray on your countertop or stove top 2-3 times to help flatten the cookies. Return to the oven for 2 minutes. Remove from the oven and let cool 1-2 minutes on the tray.
- Remove the cookies and let cool completely on a wire rack.
Notes
The batter will be more wet than traditional cookie batter. This will help keep the cookies moist, tender and chewy when cooked.
- Prep Time: 10
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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