Espresso Chocolate Chip Cookies
There’s nothing quite like the combination of rich espresso and velvety chocolate, and these Espresso Chocolate Chip Cookies deliver the perfect balance of both. With just the right amount of coffee flavor infused into every bite, these cookies are ideal for those who love a deep, indulgent treat.
Whether you need an afternoon pick-me-up or a late-night snack, these cookies will satisfy your cravings in the best way possible. The espresso enhances the chocolate, making each bite more flavorful and luxurious. Pair them with a cup of coffee, a glass of milk, or even a scoop of vanilla ice cream for an unbeatable treat.
Baking these cookies fills your kitchen with the irresistible aroma of fresh espresso and warm chocolate, making them just as delightful to prepare as they are to eat. They come together quickly with simple ingredients, making them a go-to recipe for last-minute gatherings or satisfying your sweet tooth in a pinch.
This recipe is perfect for coffee lovers and chocolate enthusiasts alike. Whether you’re making them for a bake sale, a gift, or just to treat yourself, these cookies are sure to be a hit. Let’s get started!
Why You’ll Love This Recipe
- The espresso powder enhances the depth of the chocolate flavor, creating an ultra-rich taste.
- These cookies are soft and chewy with just the right amount of crisp edges.
- Perfect for both coffee lovers and chocolate enthusiasts.
- Easy to make with simple pantry ingredients!
Perfect Pairings
- Enjoy these cookies with a hot cup of coffee for an extra espresso boost.
- A glass of cold milk complements the richness beautifully.
- Serve with vanilla or caramel ice cream for an indulgent dessert.
- Try dipping them in warm melted chocolate for an even more decadent experience!
Tips for the Best Cookies
- For an even richer coffee flavor, increase the espresso powder to 3 tablespoons.
- Use high-quality chocolate chips or chopped chocolate for the best texture and taste.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store in an airtight container at room temperature for up to a week.
Espresso Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons espresso powder
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, mix together the flour, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Alternatives and Variations
- Dark Chocolate Variation: Swap the semisweet chocolate chips for dark chocolate chunks.
- Nutty Twist: Add 1/2 cup of chopped walnuts or pecans for added crunch.
- Spiced Version: Add 1/2 teaspoon of cinnamon for a warm, spiced flavor.
- Dairy-Free Option: Use dairy-free butter and chocolate chips to make these cookies suitable for a dairy-free diet.
Common Questions
Can I use instant coffee instead of espresso powder?
Yes, but the flavor won’t be as strong or smooth. If using instant coffee, double the amount for a comparable flavor.
Can I make these cookies ahead of time?
Absolutely! You can freeze the dough balls and bake them straight from the freezer, adding 1-2 minutes to the baking time.
How do I make these cookies softer?
Make sure not to overbake them—pull them out when the edges are set but the centers are still soft.
Can I make this recipe without eggs?
Yes! You can substitute each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
These Espresso Chocolate Chip Cookies are sure to become a staple in your home. Whether you’re baking for yourself or sharing with friends, they bring the perfect combination of warmth, comfort, and indulgence. Happy baking!
