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To make the best espresso chocolate chip cookies, you need these key ingredients: - 1 cup unsalted butter - 3/4 cup packed brown sugar - 3/4 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup dark chocolate chunks - Flaky sea salt for finishing Each ingredient plays a role in flavor and texture. The unsalted butter gives a rich base. The brown sugar adds moisture and a deep flavor. Granulated sugar helps the cookies spread and brown nicely. Eggs bind everything together and add lift. Vanilla brings warmth and sweetness, while flour gives structure. Baking soda helps the cookies rise, making them soft. The fine sea salt enhances all the flavors. Instant espresso powder adds a coffee kick, making the cookies unique. Semi-sweet chocolate chips provide sweetness, and dark chocolate chunks add depth. Finally, the flaky sea salt on top balances the sweetness and brings out the chocolate. With these ingredients, you’ll create cookies that are not just tasty but also beautifully textured. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Line your baking sheet with parchment paper. This keeps the cookies from sticking and makes clean-up a breeze. In a large bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed. Mix until the mixture becomes light and fluffy, which takes about 3 to 5 minutes. This step adds air, making your cookies soft and chewy. Next, add the two large eggs one at a time. Mix well after each egg to ensure they blend fully. Stir in 2 teaspoons of pure vanilla extract. This adds a lovely aroma and flavor to your cookies. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and 1 tablespoon of instant espresso powder. Whisking helps avoid clumps and ensures even distribution of the espresso flavor. Gradually mix the dry ingredients into the wet mixture. Use low speed on your mixer just until combined. Don't overmix! A few streaks of flour are fine. This keeps your cookies tender and light. Now, gently fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chunks. Use a spatula for this step. Make sure the chocolate is evenly spread throughout the dough for rich flavor in every bite. Using a tablespoon or cookie scoop, portion the dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. This helps them spread evenly while baking. Sprinkle a small pinch of flaky sea salt on each dough ball before baking. It enhances the sweetness and chocolate flavor. Bake in your preheated oven for 10 to 12 minutes. Look for lightly golden edges and slightly soft centers. Once baked, remove the cookies and cool them on the baking sheet for about 5 minutes. This helps improve their texture. Then, transfer them to a wire rack to cool completely. Serve them on a decorative plate with a sprinkle of flaky sea salt on top. Enjoy with a cup of coffee or espresso for a perfect match! To bring out the best espresso taste, use high-quality instant espresso powder. I like to add a full tablespoon for a bold flavor. If you want a milder taste, start with a teaspoon and adjust to your liking. Mixing the espresso powder with dry ingredients helps it dissolve better. This also ensures every bite has a rich coffee kick. For soft and chewy cookies, do not overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing makes cookies tough. Another tip is to bake them until the edges are golden but the centers look soft. They will firm up as they cool. This gives you a perfect balance of texture—crispy on the outside and gooey on the inside. Store your cookies in an airtight container. This keeps them soft and fresh for days. If you want to keep them longer, freeze them. Wrap each cookie in plastic wrap and place them in a freezer bag. You can enjoy fresh cookies anytime by thawing them at room temperature. Serve these cookies warm with a glass of milk or a cup of coffee. The warmth enhances the chocolate and espresso flavors. You can also pair them with vanilla ice cream for a delightful treat. For a fancy touch, sprinkle a little extra flaky sea salt on top before serving. This adds a nice contrast to the sweet chocolate. Pro Tips Chill the Dough: For even better flavor and texture, chill the cookie dough for at least 30 minutes before baking. This allows the flavors to meld and results in a chewier cookie. Use Quality Chocolate: Opt for high-quality chocolate chips and chunks to elevate the taste of your cookies. The better the chocolate, the more delicious your cookies will be! Measure Flour Accurately: To prevent overly dry cookies, spoon and level the flour instead of scooping directly from the bag. This helps ensure the right amount of flour is used. Experiment with Espresso: Adjust the amount of instant espresso powder to suit your taste. For a stronger coffee flavor, feel free to add an extra teaspoon! {{image_4}} You can add nuts to your cookies for a tasty twist. Chopped walnuts or pecans work great. They add crunch and flavor. Just fold in 1 cup of your choice when you mix in the chocolate. The nuts bring a nice balance to the rich chocolate and espresso. It’s a fun way to switch up the texture and taste of your cookies. If you need a gluten-free option, don’t worry! You can easily switch the flour. Use a gluten-free all-purpose flour blend instead. Make sure it has xanthan gum for the best results. This swap keeps the cookies soft and chewy without gluten. You won’t miss the regular flour at all. Just follow the same steps in the recipe, and you’ll have delicious cookies. Want to make these cookies vegan? It’s simple! Replace the butter with coconut oil or vegan butter. For the eggs, use flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. This substitution works well and keeps the cookies moist. With these changes, you’ll enjoy a tasty treat that fits your diet. To keep your espresso chocolate chip cookies fresh, store them in an airtight container. This keeps moisture out and helps maintain their soft texture. Place parchment paper between layers of cookies to prevent sticking. Keep your cookies at room temperature for about a week. If you want them to last longer, consider freezing. Freezing unbaked cookie dough is easy and great for later baking. After you mix the dough, scoop it into balls. Place the balls on a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a freezer bag. This way, you can bake fresh cookies anytime. Just remember to add a couple of extra minutes to the baking time when you bake directly from the freezer. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for 5-7 minutes. This brings back their soft texture and melts the chocolate slightly. You can also use a microwave for quick reheating, but do it in short bursts to avoid drying them out. Enjoy your cookies warm for the best flavor! To change the espresso strength, you can add more or less espresso powder. If you want a stronger flavor, try adding 1.5 tablespoons instead of 1. This makes the cookies richer. If you prefer a milder taste, use only 1/2 tablespoon. Adjusting the sugar can also help balance the flavor. Yes, you can swap some ingredients to fit dietary needs. For dairy-free cookies, use vegan butter. Substitute eggs with flaxseed meal or applesauce. If you have a gluten allergy, use a gluten-free flour blend. Always check labels to ensure safety. These cookies pair well with coffee or milk. You might enjoy them with a scoop of vanilla ice cream. Try serving them warm for a cozy treat. A glass of cold milk complements their sweetness nicely. To make chewy cookies, bake them for a shorter time. Aim for 10 minutes so they stay soft inside. For crunchier cookies, let them bake a little longer, around 12 minutes. Using more brown sugar can also help create that chewy texture. This blog post guides you through making delicious espresso chocolate chip cookies. We covered the key ingredients, clear steps, and helpful tips for perfect cookies. I shared ways to store and enjoy them, plus fun variations. You can customize these cookies to suit your taste. Whether you prefer them chewy or crunchy, this recipe fits all. I hope you try this fun baking adventure. You’ll enjoy every bite!

Espresso Chocolate Chip Cookies with a Twist

Delicious cookies infused with espresso and loaded with chocolate chips and chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.75 cup packed brown sugar
  • 0.75 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chunks
  • to taste flaky sea salt for finishing

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy clean-up.
  • In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed to cream these ingredients together until the mixture is light, fluffy, and pale in color—about 3-5 minutes.
  • Incorporate the eggs into the creamed mixture, adding them one at a time and mixing well after each addition to ensure a homogeneous batter. Stir in the vanilla extract until fully integrated.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and instant espresso powder. This step combines the dry ingredients, eliminating clumps and ensuring even distribution.
  • Gradually introduce the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Be cautious not to overmix; a few streaks of flour are okay!
  • Gently fold in the semi-sweet chocolate chips and dark chocolate chunks with a spatula, ensuring they are evenly distributed throughout the dough for a delightful chocolate experience in every bite.
  • Using a tablespoon or cookie scoop, portion out balls of dough and place them on the prepared baking sheet, making sure to space them about 2 inches apart for proper spreading.
  • For an enhanced flavor experience, sprinkle a small pinch of flaky sea salt atop each dough ball before baking. This step elevates the sweetness and amplifies the chocolate flavor!
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft, as cookies will continue to cook on the sheet after removal.
  • Once they’re done, take the cookies out and allow them to cool on the baking sheet for about 5 minutes. This resting period helps improve their texture before transferring them to a wire rack to cool completely.

Notes

For an elegant touch, sprinkle more flaky sea salt on top before serving.
Keyword chocolate, cookies, espresso