Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves the rich taste of coffee mixed with the sweet joy of chocolate. These cookies blend the bold flavors of espresso powder with the classic comfort of chocolate chips, creating a delightful snack that's both energizing and satisfying. This recipe is easy to follow and great for bakers of all levels.
Whether you're looking to impress guests, need a tasty afternoon pick-me-up, or simply want to enjoy a delicious twist on traditional chocolate chip cookies, these are sure to hit the spot.
Table of Contents
Why This Recipe Works
The magic of these cookies lies in the combination of espresso and chocolate, which enhances the overall flavor and adds a sophisticated twist to a beloved classic. The espresso powder intensifies the chocolatey goodness, giving each bite a deeper, more complex taste that's irresistible to coffee enthusiasts and chocolate lovers alike. Moreover, the aroma of espresso that fills the kitchen as these cookies bake is wonderfully inviting, making the baking experience even more enjoyable.
Another reason this recipe is a standout is its versatility and ease of preparation. The dough can be made ahead and stored in the refrigerator, allowing you to bake fresh cookies on demand. This feature is particularly useful for entertaining or when you need a quick dessert solution. Plus, these cookies pair wonderfully with a range of beverages, from milk to coffee, making them an excellent choice for various occasions. Whether served as a dessert at a dinner party or as a casual snack, these espresso chocolate chip cookies are sure to impress and delight.
Ingredients
Espresso Powder - Adds a rich coffee flavor that enhances the chocolate. Substitute: Instant coffee granules, finely ground.
Semi-sweet Chocolate Chips - Provide sweet chocolatey bites in every cookie. Substitute: Dark chocolate chips for a less sweet option.
Butter - Gives the cookies a soft and tender texture. Substitute: Coconut oil for a dairy-free alternative.
Brown Sugar - Adds moisture and a deep, caramel-like flavor. Substitute: Coconut sugar for a healthier option.
Eggs - Bind the ingredients together and add richness. Substitute: Flax eggs for a vegan version.
Tips
- Ensure your butter is at room temperature for easier mixing.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use parchment paper or a silicone baking mat for easy removal of cookies from the baking sheet.
- Add a sprinkle of sea salt on top before baking for a flavor boost.
- Store cookies in an airtight container to keep them soft and chewy.
How to Serve
Espresso chocolate chip cookies are a delightful treat that pairs wonderfully with a variety of beverages and occasions. They bring a unique twist to the classic chocolate chip cookie, making them a hit for coffee lovers and those who enjoy a rich dessert.
- With Coffee or Tea: Serve these cookies alongside a hot cup of coffee or tea for an afternoon snack.
- As a Dessert at Gatherings: Place them on a dessert tray for parties or family gatherings to impress your guests.
- Ice Cream Sandwiches: Use them to make mini ice cream sandwiches for a decadent summer treat.
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Espresso Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons espresso powder
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- Mix in the espresso powder.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C).
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper or a silicone mat.
- Bake for 10-12 minutes or until the edges are just turning brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
• Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
• Use parchment paper or a silicone baking mat for easy removal of cookies from the baking sheet.
• Add a sprinkle of sea salt on top before baking for a flavor boost.
• Store cookies in an airtight container to keep them soft and chewy.