Why Make This Recipe
Espresso Chocolate Chip Cookies are a delicious twist on a classic treat. These cookies combine the rich flavor of chocolate with a hint of coffee, making them perfect for any time of the day. Whether you’re an espresso lover or just looking for a unique dessert, these cookies are sure to impress. They are great for sharing with friends, family, or even 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 butter solids at the bottom turn an amber brown color. This usually takes about 10 minutes.
- Once browned, scrape all the butter into your mixing bowl. Stir in the espresso grounds and then set the bowl aside to cool to room temperature—this typically takes about 20-30 minutes.
- Whisk in the granulated sugar and light brown sugar until thoroughly combined, about one minute.
- Next, whisk in the whole egg, egg yolk, and vanilla extract until smooth.
- Gently fold in the flour, baking soda, and salt, then add in the chopped chocolate or mini chocolate chips until just combined.
- Scoop the dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 3-4 hours or overnight for the best flavor and texture.
- When ready to bake, preheat the oven to 350°F (180°C). Place the frozen cookies on the baking tray spaced at least two inches apart and bake for 10-12 minutes, or until the edges are golden but the center remains pale and puffy.
- Allow the tray to cool on a wire cooling rack before diving in and enjoying!
How to Serve Espresso Chocolate Chip Cookies
These cookies can be served warm or at room temperature. They pair perfectly with a glass of milk or a cup of coffee. You can also sprinkle a little sea salt on top before serving for an extra flavor boost!
How to Store Espresso Chocolate Chip Cookies
To store the cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want them to last longer, you can freeze them. Just ensure they are in a freezer-safe container or bag.
Tips to Make Espresso Chocolate Chip Cookies
- For a stronger coffee flavor, use more espresso grounds.
- Make sure your butter is cooled before mixing in other ingredients to avoid cooking the eggs.
- Using mini chocolate chips can give you more chocolate in every bite!
Variation
You can add nuts like walnuts or pecans for a different texture. Additionally, using dark chocolate instead of semi-sweet can give a richer taste.
FAQs
Q: Can I use instant coffee instead of ground espresso?
A: Yes, you can use instant coffee, but the flavor may not be as strong.
Q: How do I know when the cookies are done baking?
A: The edges should be golden, and the center will be pale and puffy. They will continue to cook slightly after being taken out of the oven.
Q: Can I make the dough ahead of time?
A: Yes, you can freeze the dough for up to three months. Just scoop the dough onto a tray and freeze, then transfer to a bag for longer storage.
Espresso Chocolate Chip Cookies
Ingredients
Main Ingredients
- 14 tablespoons unsalted butter Cooked until browned
- 1 tablespoon ground espresso For coffee flavor
- 1/2 cup light brown sugar
- 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 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Instructions
Preparation
- In a stainless steel pan, cook the butter over medium heat until the butter solids at the bottom turn an amber brown color (about 10 minutes).
- Once browned, scrape all the butter into a mixing bowl. Stir in the espresso grounds and set aside to cool to room temperature (approximately 20-30 minutes).
- Whisk in the granulated sugar and light brown sugar until well combined (about one minute).
- Add the whole egg, egg yolk, and vanilla extract and whisk until smooth.
- Gently fold in the flour, baking soda, and salt, then mix in the chopped chocolate or mini chocolate chips 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.
Baking
- When ready, preheat the oven to 350°F (180°C).
- Place the frozen cookies on a baking tray spaced at least two inches apart and bake for 10-12 minutes, until the edges are golden and the center is pale and puffy.
- Allow the tray to cool on a wire cooling rack before enjoying.