why make this recipe
Espresso Chocolate Chip Cookies combine two beloved flavors: rich chocolate and bold espresso. The addition of espresso enhances the chocolate taste, bringing a delightful depth to each bite. These cookies are perfect for coffee lovers or anyone seeking a delicious twist on a classic treat. They are chewy, gooey, and packed with chocolate, making them an excellent dessert for gatherings, snack time, or just as a special treat for 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
- 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 solids at the bottom turn amber brown (about 10 minutes).
- Pour the butter into your mixing bowl, scraping all of it in.
- Add the espresso grounds and stir, then set the bowl aside to cool to room temperature (about 20-30 minutes).
- Whisk in the light brown sugar and granulated sugar for one minute until combined.
- Add the egg, egg yolk, and vanilla extract, and whisk until blended.
- Fold in the flour, baking soda, salt, and chocolate until just combined.
- Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours (or overnight).
- 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 while the center remains pale and puffy.
- Let cool on a wire rack and enjoy!
how to serve Espresso Chocolate Chip Cookies
Serve these delicious cookies warm, fresh from the oven or at room temperature. They are great on their own or paired with a glass of milk or a hot cup of coffee. You can also sprinkle some sea salt on top for an added flavor boost.
how to store Espresso Chocolate Chip Cookies
Store your cookies in an airtight container to keep them fresh. They will last for up to a week at room temperature. If you want to keep them for a longer period, consider freezing them. Just make sure to place parchment paper between layers if you stack them.
tips to make Espresso Chocolate Chip Cookies
- Make sure to cool the browned butter before adding the other ingredients. This prevents the eggs from cooking.
- For a richer espresso flavor, use dark roast espresso.
- Don’t skip the chilling step! It helps the cookies maintain their shape and enhances their flavor.
- Experiment with different types of chocolate chips, like dark or white chocolate, for variety.
variation
You can make these cookies even more exciting by adding in nuts like walnuts or pecans or mixing in caramel bits for a sweet surprise.
FAQs
1. Can I use instant coffee instead of ground espresso?
Yes, you can use instant coffee; however, the flavors may not be as rich as when using espresso.
2. How do I know when the cookies are done?
Look for golden edges while the center remains pale and puffy. The cookies will continue to bake slightly after being removed from the oven.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough for up to three months. Just scoop the dough onto a tray, freeze until firm, and then transfer to an airtight container. When you’re ready to bake, just bake from frozen, adding a couple of extra minutes to the baking time.
Espresso Chocolate Chip Cookies
Ingredients
Method
- In a stainless steel pan, cook the butter over medium heat until the solids at the bottom turn amber brown (about 10 minutes).
- Pour the butter into your mixing bowl, scraping all of it in.
- Add the espresso grounds and stir, then set the bowl aside to cool to room temperature (about 20-30 minutes).
- Whisk in the light brown sugar and granulated sugar for one minute until combined.
- Add the egg, egg yolk, and vanilla extract, and whisk until blended.
- Fold in the flour, baking soda, salt, and chocolate until just combined.
- Scoop the dough onto a parchment-lined baking tray and chill in the freezer for at least 3-4 hours (or overnight).
- 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 while the center remains pale and puffy.
- Let cool on a wire 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]