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Espresso Chocolate Chip Cookies Recipe

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4 from 54 reviews

These Espresso Chocolate Chip Cookies combine the rich flavors of espresso powder with classic semisweet chocolate chips to create a deliciously unique cookie that is slightly crispy on the edges with a soft, chewy center. Perfect for coffee lovers, these cookies offer a balanced sweetness with a subtle coffee kick and optional flaky sea salt for added contrast.

Ingredients

Dry Ingredients

  • 1 1/2 cups (213 grams) all-purpose flour
  • 3 tablespoons espresso powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (115 grams) butter, softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract (store-bought or homemade)

Add-ins

  • 1 cup semisweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, espresso powder, cornstarch, baking soda, and salt until thoroughly combined. Set aside this dry mixture.
  2. Cream the butter and sugars: In a separate large mixing bowl, use a stand mixer or hand mixer to cream the softened butter with the brown sugar and granulated sugar on medium-high speed. Continue beating for about 2 minutes until the mixture is light, fluffy, and pale yellow in color, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
  3. Combine wet and dry ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture and beat on medium speed until well combined, about 30 seconds. Then gradually add the dry ingredient mixture and beat on medium-low speed just until combined. Avoid overmixing. Gently fold in the semisweet chocolate chips by hand using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
  4. Chill the dough: Transfer the cookie dough into an airtight container and refrigerate it for at least 2 hours until completely chilled through. This resting time helps to develop flavors and prevent excessive spreading when baked.
  5. Prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  6. Bake the cookies: Remove the chilled dough from the refrigerator. Using a spoon or cookie scoop, form dough balls approximately 1-inch in diameter and place them spaced evenly on the prepared baking sheet. Bake in the oven for 10 to 12 minutes, or until the cookie edges turn slightly crispy and the tops have a light golden hue. The centers may remain slightly undercooked, which is ideal for a chewy texture.
  7. Cool and serve: Let the cookies cool on the baking sheet for about 5 minutes to set. Optionally, sprinkle a pinch of flaky sea salt on top for a flavor contrast. Serve the cookies warm and enjoy their rich, espresso-infused chocolate goodness!

Notes

  • Be sure to chill the dough to help prevent the cookies from spreading too much while baking.
  • Flaky sea salt enhances the bittersweet flavors and adds a delightful crunch but can be omitted for a milder taste.
  • For stronger espresso flavor, make sure to use good quality espresso powder.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for longer storage.

Find it online: https://justsosavory.com/espresso-chocolate-chip-cookies-recipe/