Why Make This Recipe
Espresso Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie. Combining the rich flavor of espresso with the sweetness of chocolate creates a treat that is hard to resist. These cookies are perfect for coffee lovers who want to enjoy their favorite drink in cookie form.
Making these cookies is a great way to impress friends or family during gatherings. The aroma of freshly baked cookies fills the home, inviting everyone to enjoy these tasty treats. They are perfect for a cozy night in, an afternoon snack, or dessert after dinner.
This recipe is simple to follow and uses easy-to-find ingredients. Plus, the addition of browned butter gives a deep, nutty flavor to the cookies, enhancing their overall taste. If you want to kick up your cookie game, these Espresso Chocolate Chip Cookies are an excellent choice.
How to Make Espresso Chocolate Chip Cookies
Making Espresso Chocolate Chip Cookies involves a few simple steps that will lead you to a delightful batch of cookies. With this recipe, you’ll create cookies that are crispy on the edges and soft in the middle. Let’s dive into how to make these mouth-watering cookies from scratch!
Ingredients
To make Espresso Chocolate Chip Cookies, you will need the following 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 teaspoon vanilla extract
- 1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring in notes below)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup chopped semi-sweet chocolate or mini chocolate chips
Directions
Follow these steps to make the cookies:
Brown the Butter:
Begin by placing 14 tablespoons of unsalted butter in a stainless steel pan. Cook over medium heat. Stir the butter occasionally until the solids at the bottom turn a deep amber brown color. This process may take about 10 minutes. Once done, scrape all of the brown butter into your mixing bowl.Prepare Espresso Mixture:
To the brown butter, add 1 tablespoon of ground espresso. Stir the mixture well. Set this bowl aside and allow it to cool to room temperature. This cooling process usually takes about 20-30 minutes in a normal kitchen setting.Mix in Sugars:
Once the mixture has cooled, whisk in 1/2 cup of light brown sugar and 1/2 cup of granulated sugar. Whisk these ingredients for about one minute until they are well combined.Add Eggs and Vanilla:
Next, whisk in 1 large egg and 1 large egg yolk, both at room temperature. Add in 2 teaspoons of vanilla extract to the mix as well. Whisk everything together until well incorporated.Combine Dry Ingredients:
In another bowl, gradually fold in 1 2/3 cup + 1 tablespoon of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. After mixing the dry ingredients, add in 3/4 cup of chopped semi-sweet chocolate or mini chocolate chips. Mix until everything is just combined. Don’t overmix; you want the dough to remain tender.Scoop and Chill:
Scoop the cookie dough onto a parchment-lined baking tray. Make sure to leave enough space between each scoop. After you’ve scooped all the dough, place the tray in the freezer. Chill the cookies for at least 3 to 4 hours or, for the best flavor and texture, overnight.Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (180°C). Place the frozen cookies on a baking sheet, making sure they are at least two inches apart from each other. Bake for 10 to 12 minutes until the edges turn golden brown, while the center remains pale and puffy.Cool and Enjoy:
Once baked, let the tray cool on a wire cooling rack. Enjoy the warm cookies with a glass of milk or your favorite coffee.
How to Serve Espresso Chocolate Chip Cookies
These cookies can be enjoyed in many ways. They are delicious on their own and perfect for a quick snack. For a more decadent treat, consider serving them warm, along with a scoop of vanilla ice cream on the side. This combination creates an irresistible dessert that combines warm, gooey cookies with cold ice cream.
You can also serve these cookies at gatherings or parties. Arrange them beautifully on a large platter or cookie tray. Pair them with different types of beverages, such as coffee, tea, or hot chocolate, to cater to your guests’ preferences.
For those who want to bring a homemade touch to a gift, place the cooled cookies in a decorative box or bag. They make wonderful gifts for friends and family who appreciate tasty homemade treats.
How to Store Espresso Chocolate Chip Cookies
Storing these cookies is simple to keep them fresh and delicious. Once the cookies have cooled to room temperature, you can place them in an airtight container. A cookie jar or Tupperware works great for this purpose. Stored properly, the cookies can last for up to one week at room temperature.
If you want to keep the cookies longer, consider freezing them. Place the cooled cookies in a freezer bag or an airtight container. They can be kept in the freezer for up to three months. When you’re ready to enjoy them, simply take them out and let them thaw at room temperature or warm them in the microwave for a few seconds.
Tips to Make Espresso Chocolate Chip Cookies
Use Good Quality Espresso: The flavor of espresso shines through in these cookies. Choose a good quality ground espresso for the best results.
Don’t Rush Cooling Time: Be patient and let the brown butter cool to room temperature. This step is important as it affects the texture of the cookies.
Measure Flour Correctly: When measuring your flour, use the spoon and level method. Spoon the flour into your measuring cup, then level it off with a knife. This prevents overpacking and gives the cookies the right texture.
Chill the Dough: For the best flavor and texture, do not skip the chilling step. Chilling helps to develop the flavors and gives the cookies a chewy center.
Monitor Baking Time: Ovens can vary in temperature, so keep an eye on the cookies while baking. It is better to underbake slightly as cookies continue to cook on the tray after being removed from the oven.
Variation
If you want to try something different, consider adding nuts to your cookies. Chopped walnuts or pecans add a delightful crunch and flavor that pairs perfectly with chocolate and espresso. Just fold in about 1/2 cup of your chosen nuts when blending in the chocolate.
For a holiday twist, add a sprinkle of sea salt on top of the cookies just before baking. This adds a fancy touch and enhances the flavors of the chocolate and espresso.
You can also play with the type of chocolate used. Dark chocolate or white chocolate chips can be substituted for the semi-sweet ones if you want to mix things up.
FAQs
Can I use instant coffee instead of ground espresso?
For the best flavor, it is recommended to use ground espresso. However, you can use instant coffee if you do not have espresso on hand. Note that the taste may not be as rich.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Chilled cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just remember to thaw it if frozen before baking.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers look slightly puffy but still pale. They will continue to cook a little after being removed from the oven, so be careful not to overbake them.
By following these steps and tips, you’ll be able to enjoy a batch of delicious Espresso Chocolate Chip Cookies that everyone will love! Happy baking!
Espresso Chocolate Chip Cookies
Ingredients
Method
- Begin by placing 14 tablespoons of unsalted butter in a stainless steel pan. Cook over medium heat, stirring occasionally until the solids turn a deep amber brown color, about 10 minutes. Scrape all of the brown butter into a mixing bowl.
- Add 1 tablespoon of ground espresso to the brown butter and stir well. Set aside to cool to room temperature for 20-30 minutes.
- Once the mixture has cooled, whisk in 1/2 cup of light brown sugar and 1/2 cup of granulated sugar until well combined.
- Whisk in 1 large egg, 1 large egg yolk, and 2 teaspoons of vanilla extract until well incorporated.
- In a separate bowl, gradually fold in 1 2/3 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix in 3/4 cup of chocolate chips until just combined.
- Scoop the cookie dough onto a parchment-lined baking tray, leaving space between each scoop. Chill in the freezer for at least 3 to 4 hours or preferably overnight.
- Preheat your oven to 350°F (180°C). Bake the cookies for 10 to 12 minutes until the edges are golden brown and the centers remain pale and puffy.
- Let the cookies cool on a wire rack and enjoy warm, preferably with a glass of milk or your favorite coffee.