why make this recipe
Espresso Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The addition of espresso gives these cookies a rich flavor that coffee lovers will adore. They are perfect for an afternoon snack or a sweet treat after dinner. The combination of chocolate and coffee creates a comforting and indulgent taste that will keep you coming back for more.
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 teaspoon 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:
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color. This usually takes about 10 minutes.
- Scrape all of the brown butter into your mixing bowl and stir in the espresso grounds. Set the bowl aside to cool to room temperature, which typically takes about 20-30 minutes.
- Once cooled, whisk in the granulated sugar and brown sugar for one minute until everything is combined.
- Next, whisk in the egg, egg yolk, and vanilla extract until smooth.
- Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just mixed.
- Scoop the dough onto a parchment-lined baking tray and chill it in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.
- When you’re 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 center remains pale and puffy.
- Let the tray cool on a wire cooling rack and enjoy!
how to serve Espresso Chocolate Chip Cookies
Serve the Espresso Chocolate Chip Cookies warm, straight from the oven, for the best experience. You can also enjoy them with a cup of coffee or milk. These cookies are great for sharing with friends or family during gatherings or just for a cozy night in.
how to store Espresso Chocolate Chip Cookies
To store these cookies, place them in an airtight container at room temperature. They can stay fresh for up to a week. If you want to keep them longer, you can freeze the cookies. Just separate them with parchment paper in a freezer-safe bag, and they will last for a couple of months.
tips to make Espresso Chocolate Chip Cookies
- Make sure to measure your ingredients accurately for the best results.
- Allow the dough to chill for the recommended time to enhance the flavor and texture.
- Feel free to experiment with different types of chocolate or add nuts for extra crunch.
variation
You can substitute the semi-sweet chocolate with dark chocolate or milk chocolate for a different flavor. Adding a sprinkle of sea salt on top before baking can also enhance the taste.
FAQs
1. Can I use instant coffee instead of ground espresso?
Yes, you can use instant coffee as a substitute, but the flavor may not be as rich.
2. How do I know when the cookies are done baking?
Look for golden edges and a pale, puffy center. They will continue to cook slightly after being removed from the oven.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and freeze it for up to two months. Just bake them directly from the freezer when you’re ready to enjoy.
Espresso Chocolate Chip Cookies
Ingredients
Method
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom are an amber brown color, about 10 minutes.
- Scrape all of the brown butter into your mixing bowl and stir in the espresso grounds. Set aside to cool to room temperature for about 20-30 minutes.
- Once cooled, whisk in the granulated sugar and brown sugar for one minute until combined.
- Next, whisk in the egg, egg yolk, and vanilla extract until smooth.
- Fold in the all-purpose flour, baking soda, salt, and chopped chocolate or chocolate chips until just mixed.
- Scoop the dough onto a parchment-lined baking tray and chill it in the freezer for at least 3-4 hours, or overnight for best flavor and texture.
- Preheat the oven to 350°F (180°C) when ready to bake.
- Bake the frozen cookies spaced at least two inches apart for 10-12 minutes or until the edges are golden, but the center remains pale and puffy.
- Let the tray cool on a wire cooling rack and enjoy!
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]