Espresso Chocolate Chip Cookies
These Espresso Chocolate Chip Cookies are soft, chewy and loaded with bold coffee flavor and melty chocolate chunks in every bite.
Servings: 16
Calories: 231kcal
Equipment
- Measuring Cups and Spoons
- Stand Mixer and Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 Tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- 2 tablespoon espresso powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter softened, unsalted
- 1 large egg
- 1 large egg yolk
- ½ tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips/dark chocolate bar chopped
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda and baking powder. Set aside.
- Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add egg, yolk and pure vanilla extract and mix until just combined.
- Transfer the dry ingredients into the mixer and run for one minute.
- Fold in chocolate then scoop dough using a 3-tablespoon cookie scoop.
- Place cookie dough balls 1 ½ -2 inches apart and add any extra chocolate to the top if desired.
- Bake for 12 minutes or until edges begin to brown.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully (or not).
Notes
- For the most precise and consistent results, weigh your ingredients using a kitchen scale.
- Make sure your butter is at room temperature, not melted, for the best texture.
- Pull them when the centers look slightly underdone for the perfect cookie.
- A sprinkle of flaky sea salt on the top of the cookies adds a sweet-salty pop.
- Add espresso chips or a spoonful of cocoa powder for deeper flavor.
- Flash freezing the cookie dough balls or freeze the baked cookies as soon as they’re cool to lock in the espresso flavor for longer.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 247mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 214IU | Calcium: 27mg | Iron: 2mg
