Indulge in the perfect blend of rich espresso and decadent chocolate with these Espresso Chocolate Chip Cookies. These cookies are a delightful treat for coffee lovers and cookie enthusiasts alike, offering a chewy texture and a burst of flavor in every bite! Let’s dive into the details.
Why You’ll Love This Recipe
I absolutely love this recipe because it perfectly balances the boldness of espresso with the sweetness of chocolate. The instant espresso powder adds a depth of flavor that makes each bite incredibly satisfying, while the semi-sweet chocolate chips bring that irresistible sweetness every cookie lover craves. I’m always a fan of cookies that have a chewy texture, and these ones deliver that beautifully. They’re perfect for any occasion, whether it’s a coffee break, dessert after dinner, or a sweet snack during the day.
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
2 cups semi-sweet chocolate chips
Instructions:
Preheat Your Oven:
I start by preheating the oven to 350°F (175°C). I line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Cream the Butter and Sugars:
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a perfect base for the dough.
Add the Eggs and Vanilla:
I beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, I stir in the vanilla extract for that rich flavor.
Combine Dry Ingredients:
In a separate bowl, I whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed throughout the dough.
Dissolve Espresso Powder:
I dissolve the instant espresso powder in a small amount of hot water. I add this rich coffee mixture to the wet ingredients, mixing well to infuse the dough with espresso flavor.
Mix Wet and Dry Ingredients:
Gradually, I add the dry ingredients to the wet mixture, stirring just until combined. I avoid overmixing to ensure the cookies stay tender and soft.
Fold in Chocolate Chips:
I gently fold in the semi-sweet chocolate chips, ensuring an even distribution in the dough.
Prepare for Baking:
Using rounded tablespoons, I drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading while baking.
Bake to Perfection:
I bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers should remain slightly soft for a chewy texture.
Cool and Enjoy:
After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and achieve that perfect consistency.
Servings and Timing
This recipe makes about 24 cookies, and it takes around 20-25 minutes to prepare and bake. The cookies are best enjoyed once they’ve cooled down for a few minutes and set to the perfect chewy texture.
Variations
For a Nutty Twist: I can add chopped walnuts or pecans to the dough to introduce a nutty flavor that pairs beautifully with the espresso and chocolate.
Different Chocolate: I love experimenting with different types of chocolate chips. I can use milk chocolate, dark chocolate, or even white chocolate to switch things up.
Caffeine-Free: If I prefer a caffeine-free version, I can substitute the instant espresso powder with decaffeinated coffee powder or omit it entirely for a chocolate chip cookie without the espresso flavor.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to one week. If I want them to last longer, I can freeze the cookies for up to 3 months. To reheat, I can place the cookies in a preheated oven at 300°F (150°C) for about 5 minutes, or microwave them for about 15 seconds to soften them up.
Related Recipes:
- Best Chocolate Chip Cookies Ever
- Gourmet Thick Peanut Butter Cookies
- My Favorite Peanut Butter Cookies
FAQs:
How can I make these cookies chewier?
To achieve a chewier texture, I make sure not to overmix the dough, and I take the cookies out of the oven when they’re still soft in the center. They continue to cook a bit as they cool on the baking sheet.
Can I use butter substitutes in this recipe?
Yes, I can substitute the unsalted butter with margarine or coconut oil. However, this might slightly alter the flavor and texture of the cookies.
Can I use decaffeinated espresso powder?
Absolutely! If I want to enjoy the flavor without the caffeine kick, I can use decaffeinated espresso powder, and the cookies will still taste amazing.
How do I know when the cookies are done baking?
I keep an eye on the edges of the cookies; when they turn golden brown, they’re ready to be taken out. The centers should remain slightly soft.
Can I freeze the cookie dough?
Yes, I can freeze the dough! I roll the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to an airtight container. When ready to bake, I can pop them directly into the oven without thawing.
Conclusion:
These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves a good coffee flavor combined with chocolate. With their chewy texture and rich flavor, they are sure to become a favorite in my baking repertoire. Whether I’m sharing them with friends or keeping them for myself, they always disappear fast! Give this recipe a try—I’m confident you’ll fall in love with it too.
📖 Recipe:
Print
Espresso Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
When it comes to satisfying your sweet tooth, few treats can match the allure of freshly baked cookies. Add a touch of gourmet flair with a hint of espresso, and you’ve got a recipe for sheer delight. Our Espresso Chocolate Chip Cookies are the perfect blend of rich, buttery dough and robust coffee flavor, punctuated by decadent semi-sweet chocolate chips. Ready to bake a batch of these irresistible cookies? Let’s dive into the details.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Dissolve the instant espresso powder in a small amount of hot water. Add this to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Softened Butter: Ensure your butter is softened to room temperature for easy creaming with the sugars.
Freezing Dough: You can freeze the dough portions and bake from frozen, adding a minute or two to the baking time.
Storage: Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
