Who doesn’t love the aroma of freshly brewed coffee and the indulgence of chocolate chips?
Now imagine combining these two heavenly flavors into one irresistible treat!
Our Espresso Chocolate Chip Cookies are the ultimate pick-me-up for coffee lovers and dessert enthusiasts alike.
Let’s dive into this mouthwatering recipe that’s sure to become your new go-to indulgence!
Essential Ingredients for Espresso Chocolate Chip Cookies
To make these delectable treats, you’ll need:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp instant espresso powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate (optional, for extra richness)
When it comes to chocolate chips, opt for high-quality semi-sweet or dark chocolate for the best flavor.
The bitterness of darker chocolate pairs beautifully with the espresso, creating a sophisticated taste that’s not overly sweet.
Tips for Achieving the Perfect Texture
The secret to irresistible cookies lies in their texture. For the best results, follow these tips:
- Chill the dough: This step is crucial! Chilling the dough allows the flavors to meld and prevents the cookies from spreading too much during baking.
- Don’t overbake: Take the cookies out when the edges are golden but the centers still look slightly underbaked. They’ll continue to set as they cool.
- Let them cool properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them achieve the perfect chewy texture.
Variations and Add-ins to Try
Feel free to get creative with your espresso chocolate chip cookies! Here are some exciting variations to try:
- Double chocolate espresso cookies: Add 1/4 cup of cocoa powder to the dry ingredients for an extra chocolatey kick.
- Nuts and dried fruit: Toss in 1/2 cup of chopped walnuts, pecans, or dried cherries for added texture and flavor.
- Espresso chocolate chip cookie sandwiches: Once cooled, spread some coffee-flavored buttercream between two cookies for an indulgent treat.
Pairing Suggestions for Espresso Chocolate Chip Cookies
These cookies are delicious on their own, but why not take them to the next level? Try these pairing suggestions:
- Beverages: Enjoy with a cold glass of milk, a hot cup of coffee, or even a creamy latte for the ultimate coffee experience.
- Ice cream: Crumble these cookies over vanilla or coffee ice cream for a quick and easy dessert.
- Party platters: Serve alongside other cookies or brownies for a varied dessert spread at your next gathering.
Recipe FAQ’s
Can I use brewed espresso instead of espresso powder?
While you can, it’s not recommended. Espresso powder provides a more concentrated flavor without adding extra liquid to the dough. If you must use brewed espresso, reduce the amount of liquid in the recipe.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar, keep in mind that it affects not only sweetness but also the texture and spread of the cookies. We don’t recommend reducing it by more than 25%.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. If frozen, thaw in the refrigerator before baking.
Espresso Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp instant espresso powder
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup chopped dark chocolate optional, for extra richness
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
- In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips and chopped dark chocolate (if using) with a spatula.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for even better flavor).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra coffee kick, try rolling the dough balls in a mixture of sugar and espresso powder before baking.
- Experiment with different chocolate varieties – milk chocolate, dark chocolate, or even white chocolate can create exciting flavor combinations.
- If you like nuts, try adding 1/2 cup of chopped walnuts or pecans to the dough for added crunch.