Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Buttery cookies with a deep coffee edge, studded with pockets of melted chocolate.

Total 1 hr 35 min Makes 24 cookies Calories 210/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Finely ground espresso powder is beaten right into the butter and sugar, giving these chocolate chip cookies a bittersweet, roasted depth that balances the sweetness. The centers stay soft and chewy while the edges turn golden and slightly crisp, making them a good match for an afternoon coffee break.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Method

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. Whisk together the flour, espresso powder, baking soda, and salt in a medium bowl.

  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined.

  6. Fold in the chocolate chips with a spatula until evenly distributed.

  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart, 12 per sheet.

  8. Bake one sheet at a time until the edges are set but the centers still look slightly underbaked, 9 to 11 minutes.

  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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★ 3.8 (1)

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    Espresso Chocolate Chip Cookies

    Finely ground espresso powder is beaten right into the butter and sugar, giving these chocolate chip cookies a bittersweet, roasted depth that balances the sweetness. The centers stay soft and chewy while the edges turn golden and slightly crisp, making them a good match for an afternoon coffee break.

    1 hr 35 min 24 cookies 210 cal

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 2 tablespoons espresso powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups semisweet chocolate chips

    Method

    1. 1

      Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

    2. 2

      Whisk together the flour, espresso powder, baking soda, and salt in a medium bowl.

    3. 3

      In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

    4. 4

      Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

    5. 5

      Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined.

    6. 6

      Fold in the chocolate chips with a spatula until evenly distributed.

    7. 7

      Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart, 12 per sheet.

    8. 8

      Bake one sheet at a time until the edges are set but the centers still look slightly underbaked, 9 to 11 minutes.

    9. 9

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.