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Espresso Chocolate Chip Cookies
Indulgent espresso-infused chocolate chip cookies with a sophisticated twist
Welcome to a delightful fusion of two beloved indulgences: coffee and cookies! These Espresso Chocolate Chip Cookies are inspired by the rich tradition of Italian espresso culture, combined with the classic American chocolate chip cookie.
The secret to these cookies' irresistible flavor lies in the use of finely ground espresso beans, which infuse the dough with a deep, complex coffee flavor. We recommend using a dark roast espresso for maximum impact. The espresso is balanced perfectly by chunks of high-quality dark chocolate, creating a sophisticated flavor profile that's sure to impress coffee and cookie lovers alike.
Why You’ll Love This Recipe
Get ready to fall in love with these Espresso Chocolate Chip Cookies! Here's why you'll adore them:
- Unique flavor profile: The combination of rich espresso and dark chocolate creates a sophisticated taste experience.
- Perfect texture: Crispy edges with a soft, chewy center for the ultimate cookie satisfaction.
- Versatile treat: Great for dessert, snacking, or as an indulgent breakfast alongside your morning coffee.
- Crowd-pleaser: Impress your friends and family with this gourmet twist on a classic favorite.
- Make-ahead friendly: The dough can be prepared in advance and frozen for fresh-baked cookies anytime.
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Espresso Chocolate Chip Cookies
Indulgent espresso-infused chocolate chip cookies with a sophisticated twist
Equipment
- Baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl or stand mixer
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons finely ground espresso beans
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate chips or chunks
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground espresso. Set aside.
- In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips or chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy with a cup of coffee or a cold glass of milk!