Espresso-Infused Chocolate Chip Cookies

why make this recipe

Espresso Chocolate Chip Cookies are a delightful twist on a classic treat. They combine the rich flavor of chocolate with a bold coffee kick, making them a perfect pick-me-up snack any time of day. The espresso enhances the taste of the chocolate, creating a sweet and slightly bitter combination that is simply irresistible. These cookies are great for sharing with friends, family, or even enjoying all by yourself!

how to make Espresso Chocolate Chip Cookies

Ingredients

• 14 tablespoons unsalted butter
• 1 tablespoon ground espresso
• 1/2 cup + 2 tablespoons light brown sugar
• 1/2 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring in notes below)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Directions

1. In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom turn amber brown. This usually takes about 10 minutes.
2. Pour all the butter into your mixing bowl. Stir in the espresso grounds, then set the bowl aside to cool to room temperature. This may take about 20-30 minutes.
3. Whisk in the granulated sugar and brown sugar for one minute until the mixture is well combined.
4. Add in the egg, egg yolk, and vanilla, and whisk until smooth.
5. Gently fold in the flour, baking soda, salt, and chocolate until just combined.
6. Scoop the dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 3-4 hours. For the best flavor and texture, overnight is recommended.
7. When ready to bake, preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least two inches apart for 10-12 minutes, or until the edges are golden but the middle is still pale and puffy.
8. Let the tray cool on a wire cooling rack and enjoy!

how to serve Espresso Chocolate Chip Cookies

These cookies are delicious on their own, but you can enhance the experience by pairing them with a glass of cold milk or a warm cup of coffee to complement the espresso flavor. They also make a great addition to dessert platters or occasions like cookie swaps.

how to store Espresso Chocolate Chip Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Espresso Chocolate Chip Cookies

• Make sure your ingredients are at room temperature for better mixing.
• Chilling the dough allows the flavors to develop and results in a chewy cookie.
• If you prefer a less intense coffee flavor, reduce the amount of espresso used.
• Experiment with different types of chocolate chips or add nuts for variation.

variation

You can customize your Espresso Chocolate Chip Cookies by adding different mix-ins like nuts or swapping semi-sweet chocolate for dark or white chocolate chips, depending on your preference.

FAQs

1. Can I use instant coffee instead of ground espresso?
Yes, you can use instant coffee powder as a substitute, but it may result in a different flavor profile.

2. How can I achieve a softer cookie?
To make softer cookies, try reducing the baking time slightly and ensure you do not overmix the dough.

3. Can I make the dough ahead of time?
Absolutely! You can make the dough and freeze it for later. Just scoop the dough into balls, freeze them, and then bake directly from frozen when you’re ready.

Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies are a delightful twist on a classic treat, combining rich chocolate with a bold coffee kick for a perfect snack any time of day.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 3 hours hrs

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 200 kcal

Ingredients

  

For the dough

• 14 tablespoons unsalted butter
• 1 tablespoon ground espresso
• 1/2 cup light brown sugar plus 2 tablespoons
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cup all-purpose flour plus 1 tablespoon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped semi-sweet chocolate or mini chocolate chips

Instructions

 

Preparation

• In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom turn amber brown, about 10 minutes.
• Pour all the butter into your mixing bowl. Stir in the espresso grounds, then set the bowl aside to cool to room temperature, about 20-30 minutes.
• Whisk in the granulated sugar and brown sugar for one minute until the mixture is well combined.
• Add in the egg, egg yolk, and vanilla, and whisk until smooth.
• Gently fold in the flour, baking soda, salt, and chocolate until just combined.

Chilling and Baking

• Scoop the dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.
• Preheat the oven to 350°F (180°C). Bake the frozen cookies spaced at least two inches apart for 10-12 minutes, until the edges are golden but the middle is still pale and puffy.
• Let the tray cool on a wire cooling rack and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week. You can freeze baked cookies for up to three months, separating layers with parchment paper.

Keyword Baked Goods, Chocolate Chip Cookies, Coffee Cookies, Desserts, Espresso Cookies