Espresso Chocolate Chip Cookies

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As a baker, I’m always on the lookout for the perfect balance between rich flavors and a comforting texture. Espresso Chocolate Chip Cookies are my go-to treat when I want something that’s both bold and indulgent. The deep, aromatic flavor of espresso pairs perfectly with the gooey, sweet chocolate chips, creating a cookie that’s a little bit sophisticated but still a classic favorite. Whether you’re a coffee lover or just someone who appreciates a delicious homemade cookie, this recipe will surely hit the spot. Let’s dive into making these irresistible cookies that will fill your kitchen with the perfect aroma!

Ingredients + How to Bake Espresso Chocolate Chip Cookies

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup unsalted butter, softened

  • 1/2 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon instant espresso powder

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Set aside.

  3. In a large bowl, cream the softened butter with both the brown sugar and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.

  4. Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully incorporated. Then, dissolve the instant espresso powder in a tablespoon of hot water and add it to the bowl, mixing until the espresso is evenly distributed.

  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough, as this can affect the texture of the cookies.

  6. Fold in the semi-sweet chocolate chips and chopped nuts (if using). These will provide the perfect balance of sweetness and texture in each bite.

  7. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

  8. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are slightly set but the centers remain soft. The cookies will continue to firm up as they cool.

  9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These Espresso Chocolate Chip Cookies are the perfect treat to enjoy with a cup of coffee or as an afternoon snack. The coffee flavor gives them a sophisticated twist that makes them stand out from traditional chocolate chip cookies!

How Long to Bake, How to Store Leftovers, Tips for Perfect Espresso Chocolate Chip Cookies

How Long to Bake:

Baking times can vary depending on your oven, but for the perfect Espresso Chocolate Chip Cookies, you should aim for about 10-12 minutes. The key is to watch for the edges of the cookies to set while the center remains soft. Overbaking can lead to dry cookies, so it’s important to remove them just as they begin to firm up. Remember, cookies continue to cook a little bit after they’re removed from the oven, so don’t worry if the centers still appear a bit underdone when they come out.

How to Store Leftovers:

Once your Espresso Chocolate Chip Cookies are baked and cooled, you’ll want to store them properly to maintain their freshness. To keep them soft and chewy, store them in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days. If you prefer your cookies a bit firmer, you can store them in the refrigerator. Just be sure to let them come back to room temperature before serving so that they regain their full flavor.

For longer storage, these cookies can also be frozen. Place the cooled cookies in a single layer on a baking sheet and freeze them for about 1 hour. Once frozen, transfer them to a zip-top bag or airtight container. They’ll keep in the freezer for up to 3 months. To enjoy, simply pull them out and let them thaw at room temperature, or pop them in the microwave for a few seconds for that freshly baked experience!

Tips for Perfect Espresso Chocolate Chip Cookies:

  1. Espresso Powder: Make sure to use instant espresso powder, not regular ground coffee. Espresso powder dissolves better and gives the cookies a smoother, richer flavor. If you don’t have espresso powder, you can substitute it with finely ground coffee, but the flavor may be less intense.

  2. Butter Temperature: For the best texture, make sure your butter is softened but not melted. Softened butter creams better with the sugars, creating air pockets that help the cookies rise and stay chewy. If you forget to take the butter out in advance, you can microwave it in short bursts on low power until it reaches room temperature.

  3. Don’t Overmix: When you add the dry ingredients to the wet, mix just until everything is incorporated. Overmixing the dough can lead to tough cookies because it develops the gluten in the flour too much.

  4. Chill the Dough (Optional): If you want slightly thicker cookies or you’re preparing ahead of time, you can chill the cookie dough for 30 minutes to an hour before baking. Chilling helps to prevent the cookies from spreading too much in the oven.

  5. Check for Doneness: Since ovens vary, it’s always a good idea to start checking the cookies a minute or two before the suggested baking time. You’ll know they’re done when the edges are slightly browned, but the centers still look a little soft.

By following these tips, your Espresso Chocolate Chip Cookies will have that perfect combination of crispy edges, chewy centers, and a deep, rich flavor from the espresso!

Frequently Asked Questions (FAQ)

  1. Can I use decaf espresso powder in this recipe? Yes, you can definitely use decaf espresso powder if you prefer a lower caffeine option. The flavor will still be rich and aromatic, though a bit milder than with regular espresso powder. It’s a great choice if you want to enjoy the taste of espresso without the caffeine kick!

  2. Can I make these cookies gluten-free? Absolutely! To make these Espresso Chocolate Chip Cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check that the chocolate chips and espresso powder you use are also gluten-free to maintain the integrity of the recipe.

  3. How can I make these cookies less sweet? If you prefer a less sweet cookie, you can reduce the amount of sugar in the recipe. Try cutting the brown sugar or granulated sugar by 1/4 cup, depending on how much you want to tone down the sweetness. The espresso and cocoa powder will still provide a rich flavor, even with less sugar.

  4. Can I add other mix-ins to these cookies? Yes! Espresso Chocolate Chip Cookies are quite versatile. Feel free to add mix-ins such as chopped dark chocolate, dried fruit, or even a sprinkle of sea salt on top before baking for an extra flavor boost. Just be sure not to overload the dough with too many additions, as it could affect the cookie texture.

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    Espresso Chocolate Chip Cookies

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    • Author: Lena Meeli
    • Total Time: 22 minutes
    • Yield: 24 cookies 1x
    Print Recipe

    Description

    These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves the bold, rich flavor of espresso combined with the sweet indulgence of chocolate. With every bite, you’ll enjoy a soft, chewy cookie packed with a delightful blend of deep coffee flavor and gooey chocolate chips. Whether you’re treating yourself to a snack or serving them at your next gathering, these cookies are sure to impress. Plus, they’re incredibly easy to make and bake in just under 15 minutes!

    Ingredients

    Scale

    • 1 1/2 cups all-purpose flour

    • 1/2 teaspoon baking soda

    • 1/4 teaspoon salt

    • 1/4 cup unsweetened cocoa powder

    • 1/2 cup unsalted butter, softened

    • 1/2 cup packed brown sugar

    • 1/4 cup granulated sugar

    • 1 large egg

    • 1 teaspoon vanilla extract

    • 1 tablespoon instant espresso powder

    • 1 cup semi-sweet chocolate chips

    • 1/2 cup chopped walnuts or pecans (optional)

    Instructions

    1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

    2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

    3. In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2-3 minutes.

    4. Add the egg and vanilla extract, mixing until fully combined. Dissolve the espresso powder in hot water and mix it into the batter.

    5. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix.

    6. Stir in the chocolate chips and optional nuts.

    7. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spaced about 2 inches apart.

    8. Bake for 10-12 minutes or until the edges are set and the centers are still soft.

    9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Notes

    • For extra crunch, sprinkle chopped walnuts or almonds on top before baking.

    • These cookies can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

    • You can substitute the espresso powder with finely ground coffee for a different flavor profile.

    • Prep Time: 10 minutes
    • Cook Time: 12 minutes

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