Espresso Chocolate Chip Cookies Recipe
These Espresso Chocolate Chip Cookies combine the rich flavors of espresso and semi-sweet chocolate chips in a soft, chewy cookie. Enhanced with a hint of vanilla and optional chopped nuts, these cookies offer a delightful twist on a classic favorite, perfect for coffee lovers looking for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder (or finely ground espresso)
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then beat in the egg and vanilla extract until incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Finally, gently fold in the semi-sweet chocolate chips and chopped nuts if using.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the espresso chocolate chip cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee.
Notes
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Chopped nuts are optional; walnuts or pecans are great additions for extra crunch.
- Make sure not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- For a stronger espresso flavor, increase the instant espresso powder to 1.5 tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: espresso chocolate chip cookies, coffee cookies, chocolate chip cookies, espresso cookies, cookies with espresso powder
Find it online: https://lucabites.com/espresso-chocolate-chip-cookies-recipe/
