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
