Espresso-Infused Chocolate Chip Cookies

$To make these amazing cookies, you need a few key ingredients: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 tablespoons espresso powder - 2 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 1/2 cups semi-sweet chocolate chips These ingredients create a rich base that gives the cookies a deep flavor. You can add a few optional ingredients for a twist: - 1/2 cup chopped walnuts These walnuts add a nice crunch and a bit of earthiness. When selecting espresso powder, look for these tips: - Choose a brand that lists espresso as the only ingredient. - Check for a fine, smooth texture. - Avoid instant coffee. It won’t give the same rich flavor. A quality espresso powder enhances the cookie’s taste, making every bite special. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While the oven heats, line two baking sheets with parchment paper. This will help the cookies not stick. In a large bowl, add one cup of softened butter. Then, mix in 3/4 cup of granulated sugar and 3/4 cup of brown sugar. Use an electric mixer on medium speed. Blend for about 2-3 minutes until the mix is light and fluffy. This step adds air, making cookies soft. Next, crack two large eggs into the bowl, one at a time. Make sure to blend well after each egg. Then add two teaspoons of pure vanilla extract and two tablespoons of espresso powder. Mix until everything is smooth and well combined. The espresso will give the cookies a rich flavor. In another bowl, whisk together two cups of sifted all-purpose flour, one teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually add this dry mix to the wet ingredients. Mix on low speed until just combined. Don't overmix; this keeps the cookies tender and soft. Now, take a spatula and gently fold in 1 1/2 cups of semi-sweet chocolate chips. If you want extra crunch, add 1/2 cup of chopped walnuts. Make sure the chips and nuts are evenly spread through the dough. Use a cookie scoop or tablespoon to drop rounded dough onto the baking sheets. Leave space between each scoop. Bake for 10-12 minutes. The edges should look golden brown, while the centers stay soft. Let the cookies cool for 5 minutes before moving them to a wire rack. Enjoy your fresh-baked treats! To get soft and chewy cookies, follow these tips: - Use room temperature butter. This helps mix well with sugars. - Don’t overmix the dough. Stop mixing once the flour is just combined. - Scoop and chill your dough for at least 30 minutes before baking. This helps the cookies hold their shape. - Underbake slightly. Pull cookies out when the edges are golden but the centers look soft. Many home cooks make these errors: - Using cold butter. This can lead to dense cookies. Always soften it first. - Skipping the espresso powder. It adds a rich coffee flavor that enhances chocolate. - Not measuring flour correctly. Use a spoon to fluff the flour first, then scoop it into the measuring cup. - Not checking the oven temperature. An oven thermometer can help you avoid baking issues. Accurate measurements matter for great cookies. Here’s how: - Use a kitchen scale for dry ingredients. It ensures you use the right amount. - Spoon and level flour. Avoid packing it down in the cup. - Liquid ingredients should be measured at eye level. This helps you see the true amount. - Use room temperature eggs. They mix better and help the dough rise. Pro Tips Use Fresh Espresso Powder: Ensure your espresso powder is fresh to enhance the coffee flavor in your cookies. Stale powder can dull the taste. Chill the Dough: For even better flavor and texture, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors. Experiment with Chocolate: Try using a mix of chocolate types, such as dark or white chocolate, for a unique flavor twist in your cookies. Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can also be frozen for longer storage. {{image_4}} You can change the type of chocolate chips you use. Semi-sweet chocolate chips are classic, but dark chocolate adds a rich taste. Milk chocolate gives a sweeter, creamier flavor. If you love white chocolate, try it for a fun twist. Using a mix of chips can create layers of flavor. Just remember, the chocolate should melt well into the cookie dough. If you need nut-free cookies, simply skip the walnuts. The cookies will still taste great. For gluten-free cookies, swap all-purpose flour with a gluten-free blend. Be sure to check the blend is designed for baking. This way, your cookies will stay fluffy and delicious without gluten. You can add extra flavors to make these cookies unique. A pinch of cinnamon can add warmth. For a hint of orange, add some zest from an orange peel. You can even mix in toffee bits or coconut for a chewy texture. Each addition brings new excitement to your cookies. Experiment and find your favorite combo! To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can also use a resealable plastic bag. Store them at room temperature for up to one week. If you want to keep them longer, freezing is a great option. To freeze cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1-2 hours until firm. After that, transfer them to a freezer-safe bag or container. Label with the date. They can last in the freezer for up to three months. To reheat cookies, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat for about 5-8 minutes until warm. You can also use the microwave. Heat for 10-15 seconds, but watch closely. Enjoy them warm for the best taste! You can make these cookies healthier by swapping some ingredients. Use whole wheat flour instead of all-purpose flour. You can also reduce the sugar by 1/4 cup. For a dairy-free option, use coconut oil instead of butter. Adding oats can add fiber. You can even try using dark chocolate chips for a richer taste. Yes, you can use instant coffee. The flavor may be less strong, so use about 1 tablespoon. Mix it with a bit of hot water to dissolve it first. This will help to blend it better into the dough. Keep in mind that espresso has a richer flavor than instant coffee. Look for golden brown edges and soft centers. The cookies will continue to bake after you take them out. They should not look raw in the middle. If they are too dark, they may be overcooked. A good tip is to check them around the 10-minute mark. Serve these cookies warm with a fresh cup of espresso. They also pair well with cold milk or ice cream. For a fun twist, try drizzling melted chocolate on top. You can also dust them with powdered sugar for a sweet touch. These cookies stay fresh for about 5 days at room temperature. Store them in an airtight container to keep them soft. You can also freeze them for up to 3 months. Just thaw them before eating for the best taste. Espresso chocolate chip cookies blend rich flavors and textures into a delightful treat. We covered essential and optional ingredients to enhance flavor. Proper baking steps ensure perfect cookies every time. Use my tips to avoid common mistakes and store your cookies well. Don’t forget to explore fun variations, like nut-free or unique chocolate options. Enjoy baking these cookies, and share them with friends or family. Your cookie skills will impress everyone, and they'll keep coming back for more. Happy baking!$

Espresso-Infused Chocolate Chip Cookies

Delicious cookies infused with espresso and loaded with chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
3.75 cup granulated sugar
0.75 cup packed brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons espresso powder
2 cups all-purpose flour, sifted
1 teaspoon baking soda
0.5 teaspoon fine sea salt
1.5 cups semi-sweet chocolate chips
0.5 cup chopped walnuts (optional for added crunch)

Instructions

Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and packed brown sugar. Mix on medium speed until the mixture becomes light, fluffy, and pale in color (approximately 2-3 minutes).
Add the eggs to the bowl one at a time, ensuring each is fully incorporated before adding the next. Follow this by mixing in the pure vanilla extract and espresso powder until the mixture is smooth and homogenous.
In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender.
Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts (if you're including them) until they're evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, portion out rounded dollops of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for expansion during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are a lovely golden brown and the centers appear slightly soft (they will firm up as they cool on the baking sheets).
Once baked, let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

Notes

Serve warm with espresso or milk. Dust with powdered sugar for presentation.

Keyword chocolate chip, cookies, espresso