Description
These Decadent Espresso Chocolate Chip Cookies combine the rich flavors of espresso and chocolate for a perfectly balanced, indulgent treat. Soft, chewy, and packed with chocolate chips, they’re an ideal dessert or snack for coffee lovers seeking a delightful twist on the classic chocolate chip cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them. Then add the vanilla extract and instant espresso powder, mixing well to distribute the flavors evenly throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of the raising agent and seasoning in your cookies.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overworking the dough and producing tough cookies.
- Add Chocolate: Fold in the semi-sweet chocolate chips and dark chocolate chunks, if using, to evenly distribute the chocolate throughout the dough.
- Shape and Bake: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges turn golden and the centers are just set.
- Cool: Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For a bolder espresso flavor, increase the instant espresso powder to 1 tablespoon.
- Chilling the dough for 30 minutes before baking will result in thicker cookies.
- These cookies pair wonderfully with a hot cup of coffee or a cold glass of milk for a complete treat experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
