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Espresso Chocolate Chip Cookies Recipe

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4.3 from 1 review

These Espresso Cookies are a delightful treat combining rich espresso flavor with dark chocolate chips. Soft and chewy with a hint of bitterness from the espresso and a touch of sea salt on top, they make an ideal pick-me-up dessert for coffee lovers.

  • Total Time: 27 minutes
  • Yield: 30 cookies

Ingredients

Cookies

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup instant espresso
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups dark chocolate chips, divided

Optional Topping

  • Flaked sea salt, for sprinkling

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper to prevent sticking and set aside.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened butter with both brown and granulated sugars on medium speed for 2-3 minutes until the mixture is fully combined and creamy.
  3. Add egg yolks and vanilla: Incorporate the egg yolks and pure vanilla extract into the creamed butter mixture and beat until the mixture is fluffy and smooth.
  4. Mix dry ingredients: Add the all-purpose flour, instant espresso powder, baking powder, and kosher salt to the bowl. The dough will start crumbly; continue beating until it comes together into a cohesive ball. Then fold in 1 cup of the dark chocolate chips.
  5. Shape cookies: Using a 2 tablespoon cookie scoop, drop dough balls onto the prepared cookie sheet, spacing them appropriately. Lightly press down on each with the palm of your hand to flatten slightly.
  6. Bake: Bake the cookies in the preheated oven for 12-14 minutes until the edges turn lightly golden brown.
  7. Cool and finish: Remove cookies from oven and immediately sprinkle a pinch of flaked sea salt over each cookie if desired. Transfer cookies from the baking sheet to a wire cooling rack and let cool completely before serving.

Notes

  • The instant espresso powder gives a robust coffee flavor without making the cookies wet or bitter.
  • Use room temperature butter for easy creaming and better cookie texture.
  • Pressing the dough balls after scooping ensures even baking and a nice thickness.
  • Flaked sea salt enhances the chocolate and espresso flavors, but it is optional.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/espresso-chocolate-chip-cookies-recipe/