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Espresso Chocolate Chip Cookies Recipe

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★★★★★

5 from 79 reviews

These Espresso Chocolate Chip Cookies combine rich caramelized butter with bold espresso flavor and chunks of chopped chocolate for a deliciously deep and indulgent treat. The cookies have a perfectly soft and chewy texture with a golden exterior, enhanced by a touch of flaky sea salt on top. Chilling the dough before baking intensifies the flavors and ensures a tender bite.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 1/3 cup instant espresso powder
  • 1 cup brown sugar (firmly packed)
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Add-ins

  • 1 cup chopped chocolate
  • Flaky sea salt, for topping

Instructions

  1. Caramelize Butter: Heat the butter in a saucepan over medium heat until it melts completely and turns a dark amber color with caramelized milk solids, smelling nutty and rich. Remove from heat and transfer to a mixing bowl to cool slightly.
  2. Add Espresso: Stir the instant espresso powder into the warm butter until fully dissolved. Set the mixture aside to cool to room temperature.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.
  4. Cream Butter and Sugars: With a mixer, beat the butter and espresso mixture with both the brown and granulated sugars until fully combined and smooth.
  5. Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract until well incorporated and the batter is smooth and glossy.
  6. Combine Dry and Wet: Gradually stir the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
  7. Fold in Chocolate: Gently fold the chopped chocolate pieces into the dough evenly.
  8. Chill Dough: Portion the dough into balls approximately 2 tablespoons each. Arrange on a tray and chill in the refrigerator for at least one hour, preferably overnight or up to three days to develop flavor.
  9. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  10. Bake Cookies: Arrange dough balls 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes until the cookies are golden brown around the edges but still soft in the center.
  11. Cool and Salt: Let the cookies rest on the baking sheet for one minute to set, then transfer them to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt to enhance the flavor contrast.

Notes

  • Caramelizing the butter adds a deep nutty flavor that complements the espresso and chocolate beautifully.
  • Using room temperature eggs ensures better mixing and a smoother dough.
  • Chilling the dough not only helps develop flavor but also prevents excessive spreading during baking.
  • Flaky sea salt topping adds a pleasant savory contrast and balances the sweetness.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze the dough balls for longer storage.

Keywords: espresso chocolate chip cookies, caramelized butter cookies, chewy chocolate chip cookies, coffee flavored cookies, homemade cookies

Find it online: https://nayabaker.com/espresso-chocolate-chip-cookies-recipe/