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Chocolate Espresso Cookie Recipe

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4.3 from 9 reviews

This Chocolate Espresso Cookie recipe combines rich semisweet chocolate chips with a hint of finely ground espresso powder for a delightful mocha flavor twist. These chewy, flavorful cookies are easy to make and perfect for coffee lovers who want a sweet treat with a caffeine kick.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely ground espresso powder

Wet Ingredients & Mix-Ins

  • 3/4 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Mixing the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and finely ground espresso powder until well combined and free of clumps. This ensures an even distribution of the espresso flavor throughout your cookies.
  2. Creating the Dough: In a large bowl, beat the room-temperature unsalted butter with the brown sugar until the mixture is light and fluffy. Add the granulated sugar and continue mixing. Incorporate the eggs one at a time, beating well after each addition. Slowly add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in the semisweet chocolate chips evenly.
  3. Baking the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared sheets, leaving enough space between cookies for spreading. Bake for 10 to 12 minutes, or until the edges turn golden brown. For a chewier texture, remove the cookies a little earlier. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • If you prefer stronger coffee flavor, you can slightly increase the espresso powder but avoid adding too much to prevent bitterness.
  • Using room temperature butter helps achieve a better dough consistency.
  • Chilling the dough for 30 minutes before baking can help cookies keep their shape and intensify flavors.
  • Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Find it online: https://recipesbyliza.com/chocolate-espresso-cookie-recipe/