Description
These Espresso Chocolate Chip Cookies combine the rich flavors of coffee and chocolate into a deliciously soft and chewy treat. Perfect for chocolate lovers and coffee aficionados alike, these cookies offer a perfect balance of sweetness and bold espresso taste with every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips
- 4 tablespoons espresso granules
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this mixture aside while you prepare the wet ingredients.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the unsalted butter, brown sugar, white sugar, and vanilla extract together until the mixture is light, fluffy, and well blended.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Combine Mixtures: Gradually incorporate the dry flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix as this can make the cookies tough.
- Add Chocolate Chips and Espresso: Stir in the chocolate chips and espresso granules until evenly distributed throughout the cookie dough.
- Form Cookies: Drop rounded tablespoons of cookie dough onto lightly greased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Preheat your oven to 375 degrees Fahrenheit. Bake the cookies for 12 minutes or until the edges are golden brown and the centers appear set.
- Cool: Remove the baking sheets from the oven and transfer the cookies onto wire racks to cool completely before serving.
Notes
- For a stronger espresso flavor, you can adjust the amount of espresso granules up to 4 tablespoons according to taste.
- If you prefer a softer cookie, slightly underbake by removing them at around 10 minutes.
- Use room temperature butter to ensure the cookies have a good texture and mix well.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 164 kcal
- Sugar: 13 g
- Sodium: 107 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
