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These chewy espresso chocolate chip cookies combine espresso and dark chocolate for a complex flavor in your chocolate chip cookies, and a jolt of caffeine you never knew you need!
If you know me outside the blog, you’ll know that I LOVE coffee.
That first cup of coffee in the morning is sacred. It is a part of my daily routine, no matter where I am, that cup of coffee is a must!
This, of course, means that I’ve turned my husband into a coffee snob. We’re the snobs who complain about Starbucks coffee, have a semi-automatic espresso machine and will stock up on our coffee from our favorite independent coffee shops in Toronto, Pilot Coffee.
I am actually astonished that there are so few coffee recipes here! When this cookie combination occurred to me, I knew I had to create one for this blog. And the combination was a hit!
However, my husband begged me to test this recipe a few more times. Why you ask? Because he knew that meant even more of these cookies for him! But I thought it was too good a combination to not share right away! (It’s fine, he’ll get his another batch soon enough.)
If you’re a fellow coffee addict here are a few more recipes you might enjoy:
Tools and Ingredients
- Espresso Powder – The Espresso powder is infused into the butter for a few minutes before adding it to the cookie dough. And it definitely helps amp up the flavor! You can replace us instant coffee if you don’t have any espresso powder
- Salted Melted Butter – Usually, I like to control the level of salt in my baked good, but in this case, I wanted a saltier cookie. Using melted butter makes this a quick recipe and gives the cookies a chewy texture, plus the butter is ready to bake with whenever you’re craving cookies.
- Chocolate chips – dark, milk, white, whatever your preference pairs beautifully with the espresso. I’m partial to dark chocolate for these cookies!
- Sugars – We’re using both white and brown sugar, for the optimal flavor and texture. I do the same in all my chocolate chip cookie recipes. The recipe calls for dark brown sugar, but any brown sugar will work.
- Eggs + Yolk –The addition of the egg yolk gives the blondies a chewy texture we’re looking
- Hand Mixer – I prefer using a hand mixer for all my cookie recipes because you really want to mix the sugar and butter to get the perfect cookie texture.
- Silicone mats – I love using these silicone mats for cookies, so I’m not wasting parchment paper all the time.
How to make Espresso Chocolate Chip Cookies?
MIX THE WET INGREDIENTS
First, mix together the melted butter, and both types of sugar.
Add in the eggs and vanilla. Then beat the mixture.
The color of the batter should be a lot lighter, and the batter should be quite fluffy at this point. Then, it’s time for the next step.
ADD THE DRY INGREDIENTS
For the dry ingredients, it’s just all purpose flour, baking soda, and salt.
Mix them in just until they have incorporated into the batter.
The key to making cookies that are not cake-like in texture is to avoid mixing the batter too much at this point!
ADD THE MIX-INS
Add in the dark chocolate chunks
I’ve made these cookies with both milk and dark chocolate. I prefer dark chocolate in these cookies to offset the sweetness in the cookies and pair with the espresso, but milk chocolate is also delicious if you prefer a sweeter cookie!
Tip: you can also use a mix of white, milk and dark chocolate chips if you have both on hand!
SCOOP AND REST
Scoop the batter into cookie balls. I love using a cookie scoop or an ice cream scoop for this step, as it makes my cookies evenly sized. But a tablespoon can also do the trick.
These cookies do need to rest.
You could bake these cookies after 15-20 minutes and they will be delicious but will spread out more. I prefer resting them for at least two hours in the fridge. Overnight is actually ideal for these cookies!
Remove them from the fridge, then bake in an oven preheated at 350ºF, for about 12-15 minutes.
I like to add extra dark chocolate chunks to the top at this time as well!
Once they bake, let them rest on the baking sheet for about 15-20 minutes to firm up, then transfer to a wire rack to cool completely.
Sprinkle with flakey sea salt if you like, and enjoy!
Tips for Espresso Chocolate Chip Cookies
- When mixing the wet ingredients make sure the batter is light and fluffy. I highly recommend using a hand mixer or a stand mixer in this step. The batter should be a pale brown color.
- Once you add in the dry ingredients – the flour, salt, and baking soda – do not over mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point.
- I realize waiting for cookies is the worst! But I highly recommend letting the cookies chill in the fridge for at least 2 hours if not overnight. The extra time in the fridge is what makes these cookies chewy. Don’t skip it!
- These cookies store well in an air-tight container and are best fresh or within 2-3 days. The cookie dough will keep in the fridge for a week, or in the freezer for about 6 months. If freezing, no need to thaw, they bake beautifully right out of the freezer, with a couple more minutes of baking time.
Looking for more Cookie Recipes?
- Cornflake Chocolate Chip Marshmallow Cookies
- Confetti Chocolate Chip Cookies
- Movie Night: Popcorn Chocolate Chip Cookies
- S’mores Cookies
- Pistachio Chocolate Chip Cookies
And that is it! You’re on your way to these amazing Espresso Chocolate Chip Cookies!
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Espresso Chocolate Chip Cookies
- 2.5 cups all-purpose flour 301 grams
- 1/2 tsp baking soda
- 1/2 tsp baking power
- 1 1/3 sticks salted butter, melted 150 grams
- 1 1/3 cups white sugar 150 grams
- 1 1/3 cups light or dark brown sugar 150 grams
- 1 egg yolk
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chunks
- 1 tbsp espresso powder
- Melt the salted butter in the microwave, add the espresso powder and let cool for 2-3 minutes.
- In a large mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and let sit for about five minutes.
- Add the eggs and vanilla to the mixture and mix on medium speed for another 3-4 minutes. The batter should be light-colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients just until combined. Don’t overmix.
- Add in the chocolate chunks and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough usually makes about 16-18 cookies, depending on the size.
- Place mixture in the fridge for at least 2 hours (ideally overnight).
- Pre-heat oven to 325F degrees.
- On a cookie sheet lined with parchment paper or a silicone mat, place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 12-16 minutes. The sides should start to brown on the sides but the center will look soft.
- Remove from oven, and rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven and will harden as they cool