Craving a classic with an irresistible twist? These Espresso Chocolate Chip Cookies deliver an exceptionally rich and bold flavor experience. Infusing your favorite chocolate chip cookie dough with the deep notes of espresso creates a sophisticated treat that’s perfect for coffee lovers and dessert enthusiasts alike. Get ready to elevate your cookie game!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons instant espresso powder (or very finely ground espresso)
- 1 1/2 cups semi-sweet chocolate chips (or a mix of dark and milk chocolate)
Instructions
- 1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- 3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until fully combined.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- 6. Fold in the chocolate chips until evenly distributed throughout the dough.
- 7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- 8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set.
- 9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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