Description
These Espresso Chocolate Chip Cookies combine the rich flavors of espresso powder and chocolate chips to create soft, chewy cookies with a hint of coffee aroma. Perfect as a sophisticated twist on the classic chocolate chip cookie, these treats are easy to make and ideal for coffee lovers seeking a delightful snack or dessert.
Ingredients
Wet Ingredients
- 120 g unsalted butter, softened (½ cup)
- 70 g white sugar (⅓ cup)
- 70 g brown sugar (⅓ cup, packed)
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 230 g all-purpose flour (1 ¾ cups)
- ½ tsp baking soda
- 2 tsp instant coffee or espresso powder
- ¼ tsp salt
- 200 g chocolate chips (1 ¼ cups)
Instructions
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the white sugar and brown sugar for 2 minutes until creamy to create a smooth and fluffy base for the dough.
- Add Eggs, Vanilla, and Espresso: Incorporate the egg, egg yolk, vanilla extract, and espresso powder (or instant coffee) into the butter mixture by beating for 1 minute until well combined, ensuring the flavors are evenly distributed.
- Combine Dry Ingredients and Chocolate Chips: Add the all-purpose flour, salt, baking soda, and chocolate chips to the wet mixture. Mix gently with a wooden spoon or spatula until a uniform cookie dough forms without overmixing.
- Form and Chill Dough Balls: Use an ice cream scoop to shape 14-15 cookie dough balls and place them on a baking sheet lined with parchment paper. Chill the dough by freezing for 20 minutes or refrigerating for 1 hour to help prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 180°C (350°F). Place 6 to 8 chilled cookie dough balls onto a lined baking sheet, spacing them about 5 cm (2 inches) apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes until the edges are golden and the centers remain soft, indicating a chewy texture.
- Cool Before Serving: Let the cookies cool on the baking sheet completely to set their shape and texture before enjoying or storing.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Chill the Dough: Refrigerate or freeze dough balls before baking to achieve thicker, less spread-out cookies.
- Customize Mix-Ins: Enhance flavor and texture by adding nuts, extra chocolate chips, or a sprinkle of sea salt on top.
- Don’t Overbake: Remove cookies from the oven when edges are golden but centers are still soft to maintain chewy centers.
- Make Ahead: Freeze dough balls and bake directly from frozen, adding a couple of minutes to the baking time for convenience.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
