Espresso Chocolate Chip Cookies Recipe
Delight in these rich and flavorful Espresso Chocolate Chip Cookies, combining the bold taste of espresso with classic semi-sweet chocolate chips. Perfectly chewy with a slight crunch from optional nuts, these cookies offer a delightful twist on the traditional chocolate chip cookie that’s sure to satisfy coffee and cookie lovers alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder (or finely ground espresso)
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips and chopped nuts if using.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers look set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps them firm up while retaining chewiness.
- Serve: Enjoy your espresso chocolate chip cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee for an indulgent treat.
Notes
- For a stronger espresso flavor, increase the instant espresso powder to 1.5 tablespoons.
- Optional nuts add a pleasant crunch but can be omitted for a nut-free version.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- If preferred, chill the dough for 30 minutes before baking to reduce spreading.
Keywords: Espresso Chocolate Chip Cookies, coffee cookies, chocolate chip cookies, espresso powder cookies, easy cookie recipe, homemade cookies
