Espresso Chocolate Chip Cookies Recipe
User Reviews
4.9
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Prep Time
1 hr 20 mins
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Cook Time
10 mins
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Chill Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
36 cookies (but you can save some for later)
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Calories
110 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Espresso Chocolate Chip Cookies Recipe
Description
The recipe starts by melting butter and steeping it with espresso grounds to infuse its flavor. After straining, the espresso butter is combined with brown and granulated sugars and beaten until fluffy, then eggs and vanilla extract are added for moisture and binding.
A dry mix of flour, additional espresso grounds, baking powder, baking soda, and salt is whisked together and gradually incorporated into the wet ingredients. Dark chocolate chunks are folded in to provide bursts of rich chocolate throughout the cookie.
The dough is portioned and baked until edges are set while centers remain soft, creating chewy cookies that blend coffee bitterness with chocolate sweetness. This cookie offers a nuanced flavor profile thanks to the multiple levels of espresso addition.
Cookie dough can be frozen for later baking, allowing preparation in advance and baking fresh when desired. Proper equipment like a stand mixer ensures even mixing and consistent texture.
Ingredients
Espresso Butter Mixture:
- 1 1/4 cup butter unsalted
- 1/4 cup espresso grounds
Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Mix:
- 1 1/2 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- salt such as Maldon or Jacobson, large flakes
Instructions
To Make the Espresso Butter Mixture:
- To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it’s covered in the butter. Cover the saucepan and allow to steep for 20 minutes. When it’s done, pour it through a fine mesh strainer, into a large bowl OR the bowl of a stand-up mixer.
- Discard the used up espresso grounds. Set aside.
To Make the Dry Mix:
- To a medium bowl, whisk the flour, espresso grounds, baking powder, baking soda and salt together. Set aside.
To Make the Wet Mix:
- Grab the large bowl OR the bowl of a stand-up mixer (using the paddle attachment) with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
- Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
Notes
- Cookie dough can be frozen for future baking; thaw and bake as needed for fresh cookies.
- Use room temperature eggs to ensure better mixing and cookie texture.
- Steep the espresso grounds in melted butter for 20 minutes before straining to maximize coffee flavor in the cookies.
- Use dark chocolate chunks or semi-sweet chips to complement the espresso flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies (but you can save some for later)
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 197IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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