Espresso Chocolate Chip Cookies

$- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup dark chocolate chunks - Sea salt for sprinkling When measuring, make sure your butter is softened. This helps mix well. For brown and granulated sugar, pack the brown sugar into the cup. This packs in more flavor. Always use large eggs for a better rise. For flour, spoon it into the measuring cup gently. Avoid packing it down. This keeps your cookies light. You can add nuts like walnuts or pecans for crunch. Dried fruits, such as cherries or cranberries, add a sweet twist. Swap out semi-sweet chocolate for milk chocolate for a sweeter cookie. You can even try different types of espresso powder to find your favorite flavor. {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup dark chocolate chunks - Sea salt for sprinkling Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, cream together the butter, brown sugar, and granulated sugar. Mix until the blend is smooth and light. Next, add in the eggs, one at a time. Mix well after each egg. Then, stir in the vanilla extract for flavor. In another bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Mix these dry ingredients well until they are combined. Gradually add the dry mix to the wet mix. Stir until just combined. It’s important not to overmix. Lastly, fold in the semi-sweet chocolate chips and dark chocolate chunks. Make sure they are evenly mixed into the dough. Now, scoop tablespoon-sized balls of dough onto the baking sheet. Space them about 2 inches apart. This gives them room to spread. Before baking, sprinkle a small pinch of sea salt on each dough ball. This will boost the flavor. Bake the cookies in the preheated oven for 10-12 minutes. The edges should look lightly golden. The centers should still look soft. This means they will be chewy. After baking, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. This helps them set without falling apart. Then, transfer the cookies to a wire rack to cool completely. Serve these cookies warm for the best taste. They are great with a glass of milk or a cup of coffee. Enjoy your rich and delectable espresso chocolate chip cookies! To get the best cookie texture, start with room temp butter. Softened butter makes it easy to blend. Cream the butter and sugars until light and fluffy. This adds air, helping cookies rise. Mix the dry ingredients well and avoid overmixing. Overmixing makes cookies tough. Leave the dough a bit soft; it will firm up while baking. Want to boost the flavor? Add more espresso powder for a stronger taste. You can also mix in different chocolates. Semi-sweet chocolate chips and dark chocolate chunks work great together. Adding a pinch of sea salt on top enhances the sweet flavor. You can even add a splash of almond extract for a unique twist! One common mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C). Do not skip the cooling time; this helps the cookies set correctly. Lastly, avoid crowding the baking sheet. Leave enough space for cookies to spread. Pro Tips Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven. Use Quality Chocolate: The flavor of your cookies will greatly benefit from high-quality chocolate chips and chunks. Opt for brands with a high cocoa content for a richer taste. Don’t Overbake: To achieve that perfect chewy center, keep an eye on the cookies and remove them from the oven when the edges are golden but the centers still look soft. Experiment with Espresso: If you love coffee flavor, consider increasing the instant espresso powder to 2 tablespoons for an even bolder coffee kick in your cookies. {{image_2}} You can change the chocolate in these cookies. Use milk chocolate for a sweeter taste. Dark chocolate gives a rich flavor. Try white chocolate for a fun twist. Mix different types for a layered taste. The key is to choose what you love. Nuts add a great crunch to your cookies. Walnuts or pecans work well. You can also add dried fruits like cranberries or cherries. This adds chewiness and sweetness. Just make sure to chop them small. It gives each bite a new surprise. If you need gluten-free cookies, use almond or coconut flour. You can also find gluten-free all-purpose flour. For dairy-free cookies, replace the butter with coconut oil or vegan butter. These changes keep the cookies tasty and soft. Always check labels to ensure they fit your needs. To keep your espresso chocolate chip cookies fresh, store them in an airtight container. This helps keep them soft and chewy. You can use a cookie jar or a plastic container. If you have many cookies, layer them with parchment paper. This prevents them from sticking together. Keep the container in a cool, dry place. Avoid direct sunlight. Freezing cookies is a great way to save them for later. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze them for about one hour. After they freeze, transfer the cookies to a freezer bag. Be sure to remove excess air before sealing. You can freeze the cookies for up to three months. When stored properly, these cookies can last for about one week. If you freeze them, they stay good for three months. Always check for any signs of spoilage before eating. If they start to feel hard or dry, they may not taste as good. Enjoy your cookies fresh for the best experience! Yes, you can use regular coffee. However, espresso gives a richer taste. It has a stronger flavor than regular coffee. If you use coffee, use strong brew for best results. The cookies may taste a bit different but still yummy. Look for lightly golden edges. The centers should look soft but not raw. If the edges are brown and the center still looks wet, they need more time. Bake for 10-12 minutes, checking closely after 10 minutes. Cut the butter into small cubes. Place it in a bowl. Leave it at room temperature for about 10-15 minutes. You can also microwave it for 5-10 seconds. Be careful not to melt it, as melted butter changes the cookie texture. Yes, you can make the dough ahead! Cover it tightly and store it in the fridge for up to 3 days. You can also freeze it for up to a month. When ready, just scoop and bake the dough straight from the fridge or freezer. In this guide, we explored all cookie-making essentials, from ingredients to storage tips. You learned how to prepare, bake, and serve cookies, ensuring perfect texture and flavor. We also discussed variations, like using different chocolates or making gluten-free options. Lastly, effective storage methods keep your cookies fresh. With these tips, you can bake cookies that are both delicious and unforgettable. Enjoy the baking journey and share your tasty creations!$

Espresso Chocolate Chip Cookies

Delicious cookies infused with espresso and loaded with chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened
3.75 cup brown sugar, packed
0.75 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 tablespoon instant espresso powder
1 cup semi-sweet chocolate chips
0.5 cup dark chocolate chunks
to taste sea salt for sprinkling

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and light in texture.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Fold in the semi-sweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Before baking, sprinkle a small pinch of sea salt on top of each cookie dough ball for an extra flavor boost.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough.

Keyword chocolate, cookies, espresso