Why Make This Recipe
Espresso Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. They combine the rich flavors of chocolate and coffee, making them perfect for both coffee lovers and cookie enthusiasts. These cookies are soft, chewy, and packed with a lovely espresso kick. Whether you’re enjoying them at a cozy coffee break or sharing them with friends, these cookies are sure to impress.
How to Make Espresso Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup espresso or strong brewed coffee
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and eggs one at a time.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just blended.
- Stir in the chocolate chips and espresso.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool for a few minutes on the sheet before transferring to a wire rack to cool completely.
How to Serve Espresso Chocolate Chip Cookies
Serve these cookies warm, straight from the oven, for the best flavor and texture. They pair wonderfully with a cup of coffee or glass of milk. For an added treat, you can drizzle them with melted chocolate or sprinkle them with a bit of sea salt.
How to Store Espresso Chocolate Chip Cookies
To store these cookies, keep them in an airtight container at room temperature. They will stay fresh for about a week. If you prefer them to last longer, you can freeze them. Place the cookies in a freezer-safe bag or container, and they will keep for up to three months. Just make sure to allow them to cool completely before freezing.
Tips to Make Espresso Chocolate Chip Cookies
- Use high-quality espresso or coffee for the best flavor.
- Don’t overmix the dough after adding the dry ingredients to keep the cookies tender.
- For chewier cookies, slightly underbake them.
- Experiment with different types of chocolate chips, like dark or white chocolate, for a twist on flavor.
Variation
You can add nuts, like walnuts or pecans, to the dough for some extra crunch. Additionally, feel free to substitute half the all-purpose flour with whole wheat flour for a healthier version.
FAQs
Q: Can I use instant coffee instead of espresso?
A: Yes, you can use instant coffee mixed with hot water instead of brewed espresso. The flavor may be slightly different, but it will still be delicious.
Q: What if I don’t have cocoa powder?
A: If you don’t have cocoa powder, you can make these cookies without it. Just use all-purpose flour, but the cookies will not be as rich in chocolate flavor.
Q: How can I tell when the cookies are done baking?
A: The cookies are done when the edges are set, and the centers look slightly soft. They will continue to firm up as they cool.
Espresso Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful chocolate chip cookies with a rich espresso flavor, perfect for coffee lovers.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup espresso or strong brewed coffee
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and eggs one at a time.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until just blended.
- Stir in the chocolate chips and espresso.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool for a few minutes on the sheet before transferring to a wire rack to cool completely.
Notes
For an added treat, drizzle with melted chocolate or sprinkle with sea salt before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
