Description
Soft and chewy espresso chocolate chip cookies made with espresso powder and chocolate chips for a rich coffee flavor in every bite.
Ingredients
- 120 g (1/2 cup) unsalted butter, softened
- 70 g (1/3 cup) white sugar
- 70 g (1/3 cup) brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 230 g (1 3/4 cups) all-purpose flour
- 1/2 tsp baking soda
- 2 tsp espresso powder or instant coffee
- 1/4 tsp salt
- 200 g (1 1/4 cups) chocolate chips
Instructions
- In a large bowl, beat the softened butter with the white sugar and brown sugar for about 2 minutes until smooth and creamy.
- Add the egg, egg yolk, vanilla extract, and espresso powder, then mix for another minute until fully combined.
- Add the flour, baking soda, salt, and chocolate chips, then mix with a spatula until a soft and uniform dough forms.
- Scoop the dough into 14–15 balls and place them on a baking sheet lined with parchment paper, then chill for 20 minutes or refrigerate for 1 hour.
- Preheat the oven to 180°C (350°F) and place 6 to 8 dough balls per baking sheet, spacing them about 5 cm (2 inches) apart.
- Bake for 12–14 minutes until the edges are set and lightly golden while the centers remain soft.
- Let the cookies cool on the baking sheet before transferring and serving.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Tips:
- Use espresso powder for a stronger and more balanced coffee flavor
- Chill the dough to prevent the cookies from spreading too much
- Do not overmix the dough to keep a soft texture
- Slightly underbake for soft and chewy centers
- Add extra chocolate chips on top before baking for better texture
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: Baking
- Cuisine: American