Espresso Chocolate Chip Cookies blend the bold kick of espresso with the sweet richness of chocolate, creating a chewy, irresistible treat for coffee and cookie lovers alike. This Coffee-Infused Treat is perfect for coffee breaks, dessert, or gifting, offering a burst of flavor in every bite. Easy to whip up and endlessly customizable, these cookies are sure to become a favorite for any occasion.
Why You’ll Love Espresso Chocolate Chip Cookies
This Espresso Chocolate Chip Cookies recipe is a standout Coffee-Infused Treat:
- Bold Flavor: Espresso powder enhances the sweet chocolate chips.
- Chewy Perfection: Soft centers with golden edges delight every bite.
- Quick to Make: Ready in under 30 minutes for instant indulgence.
- Versatile: Customize with nuts or different chocolates to your taste.
- I baked these for a coffee date, and they were the ultimate Coffee-Infused Treat hit!
Ingredients for Espresso Chocolate Chip Cookies
Here’s what you’ll need for Espresso Chocolate Chip Cookies (makes about 24 cookies, serves 8–12):
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp instant espresso powder
- 2 cups (340g) semi-sweet chocolate chips
Ingredient Tips:
- Espresso Powder: Use instant espresso for bold flavor; dissolve in 1 tbsp hot water.
- Butter: Softened, not melted, for perfect creaming.
- Chocolate Chips: Semi-sweet balances espresso; ensure even distribution.
- Eggs: Room temperature for smoother batter.
- Equipment: Baking sheet, parchment paper, electric mixer, mixing bowls.
Directions for Espresso Chocolate Chip Cookies
Let’s create these irresistible Espresso Chocolate Chip Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Cream Butter and Sugars
In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla
I beat in 2 eggs one at a time, ensuring each is fully mixed, then add 1 tsp vanilla extract for a rich base in these Espresso Chocolate Chip Cookies.
Combine Dry Ingredients
In a separate bowl, I whisk 2 cups flour, 1 tsp baking soda, and ½ tsp salt to evenly distribute the leavening agents.
Add Espresso
I dissolve 2 tbsp instant espresso powder in 1 tbsp hot water and mix it into the wet ingredients, blending well to infuse the coffee flavor.
Mix Wet and Dry
I gradually add the dry ingredients to the wet mixture, stirring until just combined to keep the cookies tender for this Espresso Chocolate Chip Cookies recipe.
Fold in Chocolate Chips
I gently fold in 2 cups semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
Scoop and Bake
Using a cookie scoop or tablespoon, I drop dough onto the baking sheet, spacing 2 inches apart. I bake for 10–12 minutes until edges are golden but centers are soft.
Cool
I let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely, locking in that chewy texture.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies (8–12 people)
- Calories: ~180 kcal per cookie
- Macros per Cookie: 25g carbs, 2g protein, 9g fat, 1g fiber
Variations for Espresso Chocolate Chip Cookies
Try these twists on Espresso Chocolate Chip Cookies:
- Nutty Crunch: Add ½ cup chopped walnuts or pecans for texture.
- Chocolate Swap: Use dark, milk, or white chocolate chips for variety.
- Caffeine-Free: Replace espresso powder with decaf coffee powder.
- Mocha Twist: Add 1 tbsp cocoa powder to the dry ingredients.
- Gluten-Free: Use 1:1 gluten-free flour blend for dietary needs.
Storage
I store Espresso Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week to keep them soft. For longer storage, I freeze baked cookies in a freezer-safe container for up to 3 months or freeze dough balls to bake fresh, adding 1–2 minutes to baking time. To reheat, I warm cookies in a 300°F (150°C) oven for 5 minutes or microwave for 15 seconds.
Serving Ideas
Make your Espresso Chocolate Chip Cookies a star Coffee-Infused Treat:
- Classic: Serve as a Coffee-Infused Treat with a hot espresso or latte.
- Garnish: Dust with powdered sugar or drizzle with melted chocolate.
- Pairing: Enjoy with cappuccino, hot chocolate, or dessert wine.
- Presentation: Stack on a rustic tray with coffee beans for charm.
- Occasion: Perfect for coffee breaks, dessert platters, or gifting.
FAQs
Have questions about Espresso Chocolate Chip Cookies? Here are answers to common queries:
How can I make these cookies chewier?
Avoid overmixing the dough and remove from the oven when centers are soft; they firm up as they cool.
Can I use butter substitutes in this recipe?
Yes, margarine or coconut oil works, but flavor and texture may vary slightly.
Can I use decaffeinated espresso powder?
Absolutely, decaf espresso powder gives the same bold flavor without caffeine.
How do I know when the cookies are done baking?
Look for golden edges with slightly soft centers; they set as they cool.
Can I freeze the cookie dough?
Yes, freeze dough balls on a tray, then store in a zip-top bag; bake without thawing, adding 1–2 minutes.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend; ensure other ingredients are gluten-free.
What if I don’t have instant espresso powder?
Substitute with instant coffee powder, though the flavor may be milder.
Can I add other mix-ins?
Try chopped hazelnuts, dried cherries, or toffee bits for extra flair.
How do I prevent cookies from spreading too much?
Chill the dough for 20–30 minutes before baking for thicker cookies.
What pairs well with these cookies?
Espresso, cappuccino, or a scoop of vanilla ice cream complement the flavors.
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Conclusion
These Espresso Chocolate Chip Cookies are the perfect treat for anyone who loves a good coffee flavor combined with chocolate. With their chewy texture and rich flavor, they are sure to become a favorite in my baking repertoire. Whether I’m sharing them with friends or keeping them for myself, they always disappear fast! Give this Coffee-Infused Treat a try—I’m confident you’ll fall in love with it too.
Espresso Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons instant espresso powder
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Dissolve the instant espresso powder in a small amount of hot water. Add this to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Softened Butter: Ensure your butter is softened to room temperature for easy creaming with the sugars.
- Freezing Dough: You can freeze the dough portions and bake from frozen, adding a minute or two to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
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