Description
Espresso Chocolate Chip Cookies combine the rich flavors of espresso and semi-sweet chocolate chips in a classic buttery cookie. These cookies are crisp on the edges yet chewy in the middle, perfect for any coffee and chocolate lover looking for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Additional Ingredients
- 2 cups chocolate chips
- 4 tablespoons espresso granules
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a separate large bowl, beat the unsalted butter, brown sugar, white sugar, and vanilla extract together until the mixture becomes light and fluffy, indicating it is well aerated.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly to avoid flour flying, until just combined. Do not overmix to maintain cookie tenderness.
- Incorporate Chocolate and Espresso: Stir in the chocolate chips and espresso granules evenly throughout the cookie dough to distribute the flavors.
- Form Cookies: Drop rounded tablespoons of dough onto lightly greased or parchment-lined baking sheets, spacing them a couple of inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in a preheated oven at 375 degrees Fahrenheit and bake for 12 minutes or until the edges turn golden brown but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- To enhance the espresso flavor, you can dissolve espresso granules in a tablespoon of hot water before adding it to the dough.
- For a chewier texture, slightly underbake the cookies by removing them just as the edges brown but centers are still soft.
- You can substitute chocolate chips with chunks or a mix of milk and dark chocolate for varied texture and flavor.
- Store cookies in an airtight container at room temperature for up to one week or freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 164 kcal
- Sugar: 13 g
- Sodium: 107 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
