Espresso Chocolate Chip Cookies

$- 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup dark chocolate chunks (optional, but highly recommended) - Flaky sea salt for garnishing Each ingredient plays a key role in making these cookies special. The unsalted butter gives the cookies a rich flavor and soft texture. Using two types of sugar creates depth. Brown sugar adds moisture, while granulated sugar helps with crispness. Eggs bring structure and moisture. Vanilla extract adds a sweet note that balances the espresso. The flour, baking soda, and salt create the base for the cookie. Espresso powder gives a bold coffee flavor that pairs well with chocolate. Chocolate chips and dark chunks make each bite delightful. Flaky sea salt on top enhances the sweet and savory mix. Together, these ingredients create a cookie that is hard to resist. You’ll love how they come together! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to getting those cookies just right. While it heats, line two large baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly. In a large mixing bowl, add 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer to beat this mixture until it’s light and fluffy. This should take about 2-3 minutes. Next, add 2 large eggs one at a time. Mix well after each addition. Finally, pour in 2 teaspoons of pure vanilla extract. Mix until smooth. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of instant espresso powder. Make sure everything is evenly mixed. This step adds flavor and helps the cookies rise. Now, gently stir the dry mixture into the wet ingredients. Mix just until combined. Be careful not to over-mix, as this keeps the cookies tender and soft. Use a cookie scoop or a tablespoon to scoop out rounded balls of dough. Place them on the prepared baking sheets, making sure to leave about 2 inches of space between each ball. This space allows the cookies to spread while baking. Take a pinch of flaky sea salt and sprinkle it on top of each cookie dough ball. This will enhance the flavors when baked. Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should turn golden brown, while the centers stay soft and slightly underbaked. This gives that perfect chewy texture. Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the amazing aroma as they cool! To get that soft and chewy texture, focus on the baking time. Bake until the edges turn golden brown, but the centers should look a bit underdone. This gives the cookies a nice, chewy feel. Let them cool on the baking sheet for a few minutes before moving them. This helps them set perfectly. Overmixing can ruin your cookies by making them tough. Mix the wet and dry ingredients just until they blend. You want to see a few flour streaks. When you fold in the chocolate chips, do it gently. This keeps the cookies light and tender, which is key for a great bite. Using room temperature ingredients is vital. When butter and eggs are at room temperature, they mix better. This helps create a smooth batter and traps more air. A good mix leads to a fluffier cookie. So, take out your butter and eggs ahead of time. This small step makes a big difference in your cookie's final texture. Pro Tips Use Fresh Espresso Powder: Ensure your instant espresso powder is fresh for the best flavor. Stale ingredients can diminish the rich coffee taste in your cookies. Chill the Dough: For thicker cookies, consider chilling the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Experiment with Chocolate: Feel free to mix different types of chocolate, such as milk chocolate or white chocolate, to create unique flavor combinations that suit your taste. Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. You can also freeze them for longer shelf life, just make sure to separate layers with parchment paper. {{image_4}} You can make these cookies gluten-free by using a gluten-free flour blend. Look for one that works well in baking. Most blends contain a mix of rice flour, almond flour, and tapioca starch. Just replace the all-purpose flour with this blend in the same amount. You may need to add a bit more liquid if the dough feels too dry. These cookies taste just as good as the original! To make vegan espresso chocolate chip cookies, swap the butter for coconut oil or vegan butter. Instead of eggs, use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens, then add it to your dough. Use dairy-free chocolate chips to complete your vegan treat. They will be soft, chewy, and full of flavor! You can add more fun to your cookies! Try mixing in nuts like walnuts or pecans for crunch. They pair well with chocolate and espresso. If you like spices, a pinch of cinnamon or a dash of nutmeg can add warmth. You can even toss in some orange zest for a fresh twist. Experiment to find your favorite combinations! To keep your cookies fresh, store them in an airtight container. This helps retain moisture and keeps them chewy. If you like a crisp cookie, leave the lid slightly open. You can separate layers with parchment paper to avoid sticking. It's best to store cookies at room temperature. They stay good for about one week. If you want them to last longer, consider freezing. Freezing cookies is easy and smart. First, let the cookies cool completely. Once cooled, place them in a single layer on a baking sheet. Freeze them for about an hour. This helps them keep their shape. After that, move the cookies to a freezer bag. Squeeze out as much air as possible and seal the bag tightly. Label the bag with the date. Frozen cookies can last up to three months. To enjoy your cookies warm and soft, reheating is key. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for 5 to 7 minutes. This will restore their fluffy texture. If you want a quick fix, use the microwave. Heat each cookie for about 10-15 seconds. Be careful not to overheat them, or they may become tough. Yes, you can use regular coffee. However, espresso powder gives a stronger flavor. If you want a rich taste, stick with espresso powder. It adds depth to the cookies that regular coffee may lack. You can use coconut oil or margarine. These options will still give you a nice texture. If you want a dairy-free choice, coconut oil works well. Just make sure it's solid and not melted. These cookies will stay fresh for about one week. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. Yes, refrigerating the dough is a great idea. You can chill it for up to 24 hours. This helps the flavors develop and makes the cookies thicker when baked. Just let it sit out for a few minutes before scooping. Look for golden edges and soft centers. The cookies should be set but not hard. If they are golden brown on the edges and slightly underbaked in the middle, they are perfect! Let them cool to finish baking on the sheet. In this blog post, we explored each ingredient and process for baking delicious espresso chocolate chip cookies. We discussed how to mix wet and dry ingredients, shape the cookies, and bake them to perfection. I shared tips for texture, variations like gluten-free and vegan options, and storage methods. Baking cookies is all about fun and creativity. Now, grab your ingredients and start baking! Enjoy your tasty treats and experiment with different flavors. Your perfect cookie awaits!$

Espresso Chocolate Chip Cookies

Delicious cookies infused with espresso and loaded with chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
1 2/5 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 tablespoon instant espresso powder
1 cup semi-sweet chocolate chips
0.5 cup dark chocolate chunks (optional, but highly recommended)
1 pinch flaky sea salt for garnishing

Instructions

Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
In a large mixing bowl, use an electric mixer to cream the softened butter along with the packed brown sugar and granulated sugar. Beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
Add the eggs to the creamed mixture one at a time, ensuring to mix well after each addition until fully incorporated. Then pour in the vanilla extract and mix until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until they are evenly combined.
Gradually stir the dry mixture into the wet ingredients, mixing gently just until everything is combined. Avoid over-mixing to keep the cookies tender.
Carefully fold in the semi-sweet chocolate chips and the optional dark chocolate chunks with a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, portion out rounded balls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each dough ball to allow for spreading.
Take a pinch of flaky sea salt and sprinkle it over each cookie dough ball. This will enhance the rich flavors once baked.
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be golden brown while the centers remain soft and slightly underbaked for that perfect chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely and enjoy their divine aroma.

Notes

For a rustic touch, display the cookies on a charming wooden board. Serve alongside a small steaming bowl of espresso and sprinkle a little extra flaky sea salt on top of the cookies for an appealing finish.

Keyword chocolate, cookies, dessert, espresso