These Espresso Chocolate Chip Cookies are the perfect blend of coffee and chocolate, resulting in a rich, decadent treat that will satisfy any sweet tooth. The subtle bitterness of the espresso powder enhances the sweetness of the chocolate chips, creating a harmonious flavor profile that is both comforting and sophisticated.
Why You Will Love This Recipe
You will love this recipe because it’s incredibly easy to make, uses simple ingredients, and delivers bakery-quality cookies every time. The addition of espresso powder elevates the classic chocolate chip cookie, giving it a unique and irresistible twist. These cookies are soft, chewy, and packed with flavor, making them perfect for an afternoon snack, a dessert to share with friends, or a homemade gift. Plus, the aroma of espresso and chocolate baking in your oven is simply divine!
Ingredients:
- 250 grams all-purpose flour (about 2 cups)
- 2 tablespoons espresso powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar (about ½ cup)
- 100 grams light brown sugar (about ½ cup, packed)
- 1 stick (113g or ½ cup) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips or chopped dark chocolate bar
Preparation:
Step 1: Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper. This prevents the cookies from sticking and ensures even baking. Set aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, espresso powder, sea salt, baking soda, and baking powder. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for the cookie’s texture and rise. Set aside.
Step 3: Add the softened butter, granulated sugar, and light brown sugar to your stand mixer fitted with the paddle attachment. Cream together for about 2 minutes on medium speed, scraping down the sides of the bowl as necessary. Creaming the butter and sugar incorporates air, which contributes to the cookies’ soft and chewy texture.
Step 4: Add the large egg, egg yolk, and pure vanilla extract to the mixer. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cookies.
Step 5: Gradually transfer the dry ingredients into the mixer and run on low speed for about one minute, or until just combined. Again, be careful not to overmix.
Step 6: Fold in the chocolate chips or chopped dark chocolate by hand using a spatula. This ensures that the chocolate is evenly distributed throughout the dough.
Step 7: Scoop the cookie dough using a 3-tablespoon cookie scoop (or two spoons). This helps to create uniform cookies that bake evenly.
Step 8: Place the cookie dough balls 1 ½ to 2 inches apart on the prepared baking sheet. This allows the cookies to spread without sticking together. If desired, add extra chocolate chips or chopped chocolate to the tops of the cookies for a more visually appealing and decadent treat.
Step 9: Bake for 12 minutes, or until the edges begin to brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep a close eye on the cookies.
Step 10: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely (or enjoy them warm!). Cooling them on the baking sheet allows them to set slightly before being moved, preventing them from breaking.
COOKING Rating:
Easy
Serving Suggestions:
These Espresso Chocolate Chip Cookies are delicious on their own with a glass of cold milk or a cup of hot coffee. They also make a great addition to an ice cream sundae or can be crumbled over yogurt for a flavorful breakfast treat. For an extra touch, serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Tips:
- Use softened butter: Softened butter is essential for creaming properly with the sugar. If your butter is too cold, it won’t incorporate air effectively, resulting in dense cookies. If it’s too melted, the cookies may spread too thin.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix the dry ingredients and wet ingredients until just combined.
- Chill the dough (optional): For a thicker, chewier cookie, chill the dough for at least 30 minutes before baking. This allows the flavors to meld together and the gluten to relax.
- Use high-quality chocolate: The quality of the chocolate chips or chocolate bar will greatly impact the flavor of the cookies. Opt for a good-quality semi-sweet or dark chocolate for the best results.
- Espresso powder: Using a high-quality espresso powder will help amplify the espresso flavor.
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 220 per cookie
Protein:
Approximately 3 grams per cookie
Sodium:
Approximately 100 mg per cookie
Conclusion
These Espresso Chocolate Chip Cookies are a delightful twist on the classic treat, offering a rich and satisfying flavor that will leave you craving more. The combination of espresso and chocolate is a match made in heaven, and this recipe is sure to become a favorite in your baking repertoire. Whether you’re a coffee lover or simply looking for a new and exciting cookie recipe, these Espresso Chocolate Chip Cookies are a must-try! Enjoy!
Questions and Answers About This Recipe:
Q1: Can I use instant coffee instead of espresso powder?
A: While you can use instant coffee, espresso powder is highly recommended for the best flavor. Espresso powder is more concentrated and provides a richer, more intense coffee flavor than instant coffee. If you do use instant coffee, you may need to use a bit more to achieve the desired flavor.
Q2: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. You can also freeze the dough for longer storage.
Q3: Can I use a different type of chocolate?
A: Absolutely! Feel free to experiment with different types of chocolate, such as milk chocolate, white chocolate, or even a combination of chocolates. You can also add nuts, dried fruit, or other mix-ins to customize the cookies to your liking.
Q4: What if my cookies spread too thin?
A: If your cookies are spreading too thin, there are a few possible reasons. One common cause is that the butter was too melted. Make sure the butter is softened but not melted. Another reason could be that the oven temperature is too low. Use an oven thermometer to ensure your oven is at the correct temperature. Chilling the dough before baking can also help prevent spreading.
Q5: How do I store these cookies?
A: To keep these cookies fresh, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. You can also freeze the baked cookies for longer storage. When freezing, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
