Description
These Espresso Chocolate Chip Cookies combine the deep, rich flavors of espresso with classic semi-sweet chocolate chips and optional dark chocolate chunks for an indulgent twist on a beloved cookie. With a perfect balance of sweetness, a hint of coffee, and a soft yet slightly crisp texture, they are ideal for coffee lovers looking to elevate their cookie game.
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
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate (optional, for extra richness)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until evenly combined. Set this mixture aside.
- Cream the butter and sugars: In a large bowl or using a stand mixer, beat the softened unsalted butter with the granulated sugar and packed brown sugar for about 3-4 minutes until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie.
- Add eggs and vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until everything is well combined.
- Mix wet and dry ingredients: Gradually add the previously mixed dry ingredients into the wet ingredients, stirring on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in chocolates: Using a spatula, gently fold in the semi-sweet chocolate chips and the optional chopped dark chocolate for an extra burst of rich flavor.
- Chill the dough: Cover the dough and refrigerate it for at least 1 hour to firm up. For enhanced flavor and texture, you can chill it for up to 24 hours.
- Preheat oven and prepare sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and allow for even baking.
- Scoop dough onto sheets: Using a scoop or spoon, form dough into balls approximately 2 tablespoons each. Place them on the prepared baking sheets with about 2 inches of space in between to allow the cookies to spread.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers still look slightly underbaked for the best chewy texture.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. This helps them set before transferring to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, increase instant espresso powder up to 3 tablespoons.
- Chilling the dough longer improves flavor and texture by allowing the ingredients to meld.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- To make these cookies Dairy-Free, substitute butter with a vegan butter alternative.
