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Espresso Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 146 reviews

Delightfully rich and aromatic Espresso Chocolate Chip Cookies combine the bold flavor of espresso powder with sweet semi-sweet and dark chocolate chunks for an irresistible treat that perfectly balances coffee and chocolate notes.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp instant espresso powder

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Chocolate

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped dark chocolate (optional, for extra richness)

Instructions

  1. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until thoroughly combined. Set this mixture aside for now.
  2. Cream butter and sugars: In a large bowl or using a stand mixer, beat the softened unsalted butter with granulated sugar and brown sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This step is crucial for incorporating air into the dough, creating a tender cookie.
  3. Add eggs and vanilla: Beat in the eggs one at a time to the creamed butter and sugars, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until well combined.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough, which can lead to tougher cookies.
  5. Fold in chocolate: Using a spatula, fold in the semi-sweet chocolate chips and the optional chopped dark chocolate gently into the dough until evenly distributed.
  6. Chill dough: Cover the cookie dough tightly and refrigerate for at least 1 hour. Allowing the dough to chill helps the flavors meld and enhances the texture. For deeper flavor, you can refrigerate up to 24 hours.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
  8. Scoop dough onto sheets: Using a spoon or cookie scoop, form balls of dough about 2 tablespoons each and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown while the centers remain slightly underbaked, which ensures a soft and chewy texture.
  10. Cool: Remove the baking sheets from the oven and let cookies cool on the sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents breakage and maintains texture.

Notes

  • For the best flavor, use freshly ground instant espresso powder.
  • Chilling the dough is important to prevent spreading and develop flavor.
  • Optional dark chocolate adds extra depth but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; freeze baked cookies or dough balls for longer storage.

Keywords: espresso cookies, chocolate chip cookies, coffee flavored cookies, baked cookies, dessert

Find it online: https://lieblingsmahlzeit.com/espresso-chocolate-chip-cookies-recipe/