Espresso Chocolate Chip Cookies

I’m always looking for a recipe that combines the rich, bold flavor of coffee with the irresistible sweetness of chocolate. These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves the deep, aromatic taste of espresso paired with rich, melt-in-your-mouth chocolate. Whether you’re a coffee enthusiast or just a cookie lover, these cookies are guaranteed to satisfy your cravings. With a slight crunch on the edges and a soft, chewy center, they’re the perfect balance of textures and flavors.

The beauty of this recipe lies in the simplicity of the ingredients. The secret to the rich flavor comes from browning the butter, which gives the cookies a nutty, caramelized undertone that complements the espresso perfectly. The addition of semi-sweet chocolate chips adds just the right amount of sweetness, without overpowering the coffee’s robust flavor.

Perfect for any occasion, these cookies are a real crowd-pleaser. Serve them as a delicious dessert after a meal, or enjoy one with a cup of coffee for the ultimate treat. Despite the few simple steps involved, the time spent chilling the dough allows the flavors to develop and results in a cookie that’s both sophisticated and comforting.

These cookies aren’t just about great taste—they’re about creating a lasting impression with every bite. Whether you’re baking them for a special event or just for a cozy night in, you’re sure to love the combination of flavors and the satisfaction of baking something truly indulgent.

Ingredients for Espresso Chocolate Chip Cookies

To create these mouthwatering Espresso Chocolate Chip Cookies, you’ll need a few key ingredients that work together to bring out the perfect balance of flavors. Let’s take a look at what you’ll need:

• Unsalted Butter – 14 tablespoons. The butter is browned to create a rich, nutty flavor that elevates these cookies.

• Ground Espresso – 1 tablespoon. This is the star of the show, giving the cookies a robust coffee flavor that pairs perfectly with the chocolate.

• Light Brown Sugar – 1/2 cup + 2 tablespoons. The brown sugar adds a touch of caramel flavor that complements the richness of the espresso.

• Granulated Sugar – 1/2 cup. This sugar helps to balance out the richness of the brown sugar and creates the perfect sweetness for your cookies.

• Egg (room temperature) – 1 large egg. The egg binds the dough together, ensuring a soft, chewy texture in every bite.

• Egg Yolk (room temperature) – 1 large egg yolk. The additional yolk adds richness and moisture to the dough.

• Vanilla Extract – 2 teaspoons. Vanilla enhances the overall flavor profile, rounding out the taste of the cookie.

• All-Purpose Flour – 1 2/3 cups + 1 tablespoon. The flour gives structure to the cookies while allowing them to remain soft and chewy.

• Baking Soda – 1 teaspoon. The baking soda helps the cookies to rise and spread, ensuring they bake evenly.

• Salt – 1 teaspoon. A pinch of salt is crucial to balance the sweetness and bring out the depth of the coffee flavor.

• Semi-Sweet Chocolate or Mini Chocolate Chips – 3/4 cup. The semi-sweet chocolate chips add just the right amount of sweetness and melt beautifully in the cookies.

How to Make Espresso Chocolate Chip Cookies

Making these cookies is an easy yet rewarding process that results in a batch of cookies everyone will love. Here’s how you can prepare them:

1. Brown the Butter: In a stainless steel pan, melt the unsalted butter over medium heat. Stir occasionally and watch for the butter solids at the bottom to turn an amber brown color (this usually takes about 10 minutes). Once browned, scrape all the butter into your mixing bowl. This step adds a deep, nutty flavor to the cookies.

2. Cool the Butter: Stir in the ground espresso and set the bowl aside to cool to room temperature. It’s essential to let the butter cool, which typically takes about 20-30 minutes.

3. Mix in the Sugars: Whisk in the granulated sugar and brown sugar for about one minute, until well combined.

4. Add the Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract until fully incorporated. This adds richness and a delightful aroma to the dough.

5. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

6. Fold in the Chocolate: Gently fold in the semi-sweet chocolate or mini chocolate chips, ensuring they are evenly distributed throughout the dough.

7. Chill the Dough: Scoop the dough onto a parchment-lined baking tray. Chill the dough in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.

8. Preheat the Oven: When ready to bake, preheat your oven to 350°F (180°C).

9. Bake the Cookies: Place the frozen cookie dough on a baking tray, spaced at least two inches apart. Bake for 10-12 minutes, or until the edges are golden and the center is still slightly pale and puffy.

10. Cool and Enjoy: Let the cookies cool on a wire rack. Once cooled, enjoy the perfect blend of espresso and chocolate in each bite!

These cookies are best when served fresh, but they also keep well, so be sure to savor each bite!

How Long to Bake Espresso Chocolate Chip Cookies

Baking time can vary slightly based on the size and consistency of your dough, as well as your oven’s temperature. Here are the general guidelines to help you achieve perfectly baked cookies:

• Small Cookies: Bake for 10-12 minutes at 350°F (180°C). These will have a slightly crisp edge with a soft and chewy center.

• Medium Cookies: Bake for 12-14 minutes. For slightly larger cookies, you may need to adjust the time to ensure the center remains soft while the edges get golden.

• Large Cookies: Bake for 14-16 minutes. Larger cookies will require more time to ensure they cook through without burning on the edges.

You’ll know the cookies are done when the edges are golden brown, and the center is still soft but set. The middle will continue to cook as the cookies cool on the baking sheet, so make sure not to overbake them.

How to Store Leftover Espresso Chocolate Chip Cookies

If you manage to have any leftover cookies (which is a big “if”), you’ll want to store them properly to maintain their delicious freshness.

• Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days. This will keep them soft and chewy.

• Refrigeration: You can also store the cookies in the fridge for up to a week. Just make sure they are sealed tightly to prevent them from drying out.

• Freezing: To keep the cookies fresh for longer, you can freeze them for up to 2-3 months. Place the cookies in an airtight container or freezer-safe bag, with a layer of parchment paper between each cookie to prevent sticking. To thaw, simply leave them at room temperature for a few hours or heat them in the microwave for a few seconds.

Tips for Perfect Espresso Chocolate Chip Cookies

Here are some helpful tips to make sure your cookies turn out perfectly every time:

1. Browning the Butter: Take your time when browning the butter. The deeper amber color adds a rich, nutty flavor that really makes these cookies stand out.

2. Chill the Dough: Don’t skip the chilling process! Freezing the dough for at least 3-4 hours (or overnight) helps prevent the cookies from spreading too much during baking and gives them a thicker, chewier texture.

3. Measure the Flour: Be sure to measure the flour properly—scoop the flour into your measuring cup and level it off with a knife to avoid overpacking the flour, which can lead to dense cookies.

4. Use Good Chocolate: The quality of your chocolate can make a big difference. Use semi-sweet chocolate chips or chopped chocolate from a good-quality bar for the best flavor.

5. Monitor Baking Time: Since ovens vary, keep a close eye on the cookies as they bake. Once the edges are golden, take them out of the oven even if they seem a little underdone in the middle—they’ll firm up as they cool.

These small tips will ensure you get the perfect texture and flavor every time you bake these delicious Espresso Chocolate Chip Cookies!

Espresso Chocolate Chip Cookies

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• Author: Lena Meeli
• Total Time: 180 minutes (including chilling)
• Yield: 24 cookies (depending on size) 1x

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Description

These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves the rich flavor of coffee paired with the sweetness of chocolate. With browned butter, ground espresso, and semi-sweet chocolate chips, each bite is an indulgence. Whether you’re serving them at a gathering or enjoying them as a late-night snack, these cookies will impress with their flavor and texture. The process may take a little time, but the result is absolutely worth it.

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Ingredients

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• 14 tablespoons unsalted butter

• 1 tablespoon ground espresso

• 1/2 cup + 2 tablespoons light brown sugar

• 1/2 cup granulated sugar

• 1 large egg (room temperature)

• 1 large egg yolk (room temperature)

• 2 teaspoons vanilla extract

• 1 2/3 cups + 1 tablespoon all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

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Instructions

• In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are amber brown (about 10 minutes). Scrape the browned butter into your mixing bowl and stir in the ground espresso. Let it cool to room temperature (about 20-30 minutes).

• Whisk in the granulated and brown sugars for one minute until fully combined.

• Add the egg, egg yolk, and vanilla extract, whisking until smooth.

• Fold in the flour, baking soda, salt, and chocolate chips until just combined.

• Scoop the dough onto a parchment-lined baking tray, then chill the tray in the freezer for at least 3-4 hours (or overnight for the best flavor and texture).

• Preheat the oven to 350°F (180°C). Bake the frozen dough for 10-12 minutes, or until the edges are golden and the middle is still slightly puffy.

• Remove from the oven and let the tray cool on a wire rack. Serve warm and enjoy!

Notes

• For added texture, try sprinkling chopped walnuts or almonds over the dough before baking.

• These cookies can be stored in an airtight container for up to 5 days at room temperature, or up to 1 week if refrigerated.

• To freeze the dough, wrap the individual dough balls in plastic wrap and store in an airtight container for up to 3 months. Thaw before baking.

• Prep Time: 10 minutes (plus 3-4 hours chilling time)
• Cook Time: 10-12 minutes

Frequently Asked Questions (FAQs)

1. Can I use decaffeinated espresso for this recipe? Yes, you can definitely use decaffeinated espresso if you prefer to reduce your caffeine intake. The flavor will still be rich and delicious, and the espresso will add the same depth to the cookies.

2. Can I substitute the unsalted butter with margarine or another fat? While unsalted butter is recommended for the best flavor, you can substitute it with margarine or a different fat, but the cookies may have a slightly different texture. Butter contributes to the flavor and helps create the right chewy consistency, so it’s best to use it if possible.

3. Can I make the dough ahead of time and bake later? Absolutely! In fact, chilling the dough enhances the flavor and texture of the cookies. You can prepare the dough ahead of time, chill it for several hours (or overnight), and bake it when you’re ready. Alternatively, you can freeze the dough for up to 3 months and bake it straight from the freezer.

4. How can I make these cookies gluten-free? To make these cookies gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking soda and other ingredients are certified gluten-free, as some processed ingredients may contain trace amounts of gluten.

These common questions cover some of the main concerns you might have while making Espresso Chocolate Chip Cookies, but feel free to experiment and adjust based on your preferences. Enjoy baking!