Chocolate Chip Espresso Cookies
These Chocolate Chip Espresso Cookies have a great texture and a nice hit of espresso flavor and loaded with chocolate chips. A grown up cookie that’s sure to be a hit with company. Enjoy with your favorite hot beverage, especially espresso!
I was trying to come up with a cookie that would really be rich tasting and have a rich coffee flavor.
After a few attempts, I came up with this one.
It was a thumbs up from my husband (who by the way, does not drink coffee) and my daughter.
My next door neighbor also loved them. (She loves anything coffee so, I knew she would let me know what she thought)
Give this sophisticated cookie recipe a try. It’s really easy to make and will surely be a hit with the coffee lovers out there.
Chocolate Chip Espresso Cookies
Yields: 12 large size cookies
What you’ll need to make these chocolate chip espresso cookies…
Ingredients:
- 3/4 cup unsalted butter, melted and cooled
- 1 cup lightly packed light brown sugar
- 1/3 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt, I used fine sea salt
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups regular or mini chocolate chips, I used semisweet chocolate chips, 55 % cacao
- 1 tablespoon instant espresso, for a stronger espresso flavor, add another 1 to 2 teaspoons
Here’s how to make a batch of chocolate chip espresso cookies…
Directions:
- Preheat oven to 350 degrees. Prepare a cookie sheet by lightly spraying with cooking spray, or lining with parchment paper. I prefer using parchment paper.
- In a large mixing bowl, blend cooled melted butter, white sugar and brown sugar. Whisk all together until blended. You can use a hand held blender as well.
- In a small bowl, lightly scramble the eggs and add in along with the vanilla. Whisk or blend until combined.
- Add espresso, salt, baking soda and mix until well incorporated. Mix in flour slowly while stirring until it is well combined. Using a rubber spatula, dig down to the bottom of the mixing bowl to make sure there is no remaining dry ingredients.
- Add the chocolate chips and stir to incorporate, but be careful to not overmix the batter.
- Scoop out balls of dough and place 2” apart on prepared cookie sheet. Bake at 350 for about 11 minutes. Check after 10 minutes and try not to over bake. Let pan sit on cooling rack for 10 minutes. Then, slide parchment paper off onto cooling rack. Enjoy!
Here is another delicious cookie recipe to try…
Butterscotch and Chocolate Chip Cookies
Chocolate Chip Espresso Cookies
These sophisticated cookies are really delicious loaded with chocolate chips and the most wonderful hint of espresso. A winner of a cookie.
Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 1 cup lightly packed light brown sugar
- 1/3 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt, I used fine sea salt
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 cups regular or mini chocolate chips, I used semisweet chocolate chips, 55 % cacao
- 1 tablespoon instant espresso, for a stronger espresso flavor, add another 1 to 2 teaspoons
Instructions
-
1. Preheat oven to 350 degrees. Prepare a cookie sheet by lightly spraying with cooking spray, or lining with parchment paper. I prefer using parchment paper.
2. In a large mixing bowl, blend cooled melted butter, white sugar and brown sugar. Whisk all together until blended. You can use a hand held blender as well.
3. In a small bowl, lightly scramble the eggs and add in along with the vanilla. Whisk or blend until combined.
4. Add espresso, salt, baking soda and mix until well incorporated. Mix in flour slowly while stirring until it is well combined. Using a rubber spatula, dig down to the bottom of the mixing bowl to make sure there is no remaining dry ingredients. Add the chocolate chips and stir to incorporate, but be careful to not over mix the batter.
5. Scoop out balls of dough and place 2” apart on prepared cookie sheet. Bake at 350 for about 11 minutes.
6. Check after 10 minutes and try not to over bake. Let pan sit on cooling rack for 10 minutes. Then, slide parchment paper off onto the cooling rack to cool more. Enjoy!
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