Description
Deliciously rich Chocolate Chip Espresso Cookies that combine the deep, bold flavor of espresso with sweet semi-sweet chocolate chips. These soft and chewy cookies are perfect for coffee lovers and cookie enthusiasts alike, baked to perfection with a crisp edge and tender center.
Ingredients
Dry Ingredients
- 2 1/4 cups All-purpose flour
- 1/4 cup Espresso powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, room temperature
- 3/4 cup Packed light brown sugar
- 1/2 cup Granulated sugar
- 2 Large eggs, room temperature
- 2 teaspoons Vanilla extract
Mix-ins
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, cream together the room temperature unsalted butter, packed light brown sugar, and granulated sugar on medium speed for 2-3 minutes, until the mixture is light and creamy in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure to scrape down the sides of the mixing bowl as needed. Then, add the vanilla extract and mix until fully incorporated.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture into the wet ingredients, mixing just until combined to prevent overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough until they are evenly distributed throughout.
- Scoop Dough onto Baking Sheets: Using a medium cookie scoop or a tablespoon, drop approximately 2 tablespoons of dough onto the prepared baking sheets, spacing each cookie about 3 inches apart to allow for spreading.
- Bake the Cookies: Bake one tray at a time in the preheated oven for 11-13 minutes, or until the edges are lightly turning golden brown. This ensures a crisp edge with a soft center.
- Cool on Baking Sheets: Remove the baking sheet from the oven and let the cookies sit for 5 minutes to firm up before transferring them to a wire rack or another parchment-lined sheet to cool completely.
- Repeat and Serve: Repeat the baking and cooling process with the second tray, then enjoy your freshly baked chocolate chip espresso cookies!
Notes
- Room temperature ingredients help to ensure even mixing and better texture.
- Ensure not to overmix flour into the batter to keep the cookies tender.
- Spacing dough adequately on the baking sheets prevents cookies from merging while baking.
- For stronger espresso flavor, you can increase espresso powder slightly but avoid overpowering the sweetness.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- These cookies freeze well before or after baking; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 11-13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
