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There’s nothing quite like the smell of freshly brewed coffee in the morning. For those of us who can’t start the day without our caffeine fix, there’s an added bonus to be enjoyed: chewy chocolate espresso cookies! Yes, you heard that right. These cookies are a decadent treat that combine the best of both worlds – rich, chocolatey goodness with the unmistakable taste of fresh coffee.
Baking is an art form that takes practice, patience, and a whole lot of love. This recipe is no exception. It requires attention to detail and careful measurement to ensure that every cookie comes out of the oven perfectly chewy and delicious. But trust me, once you’ve taken that first bite, you’ll know it was worth it.
So why not take your love for coffee to the next level and try your hand at making these chocolate espresso cookies? Whether you’re looking for an indulgent treat for yourself or want to impress friends and family with your baking skills, this recipe is sure to do the trick. So put on your apron, preheat your oven, and let’s get started!
Why You’ll Love This Recipe
Attention coffee and chocolate lovers, are you ready to indulge in a decadent treat? Introducing the Chewy Chocolate Espresso Cookies Recipe that is packed with rich, bold flavors that will leave your taste buds tingling with delight.
What’s not to love about these heavenly cookies? First, let’s start with the espresso powder which adds an extra kick of caffeine to your already favorite afternoon snack. Not only does it enhance the chocolate flavor, but it also provides an enticing aroma that perks up your senses. The combination of this ingredient with the chocolate chips creates a crave-worthy and gooey cookie!
Not only will the smell of fresh-baked cookies fill your home, but also imagine biting into a thick, brown sugar-laden cookie that melts in your mouth. The center is soft and chewy while boasting a crispy exterior texture. Satisfy your sweet tooth by indulging in this dessert that packs both flavor and texture into each bite.
So what are you waiting for? This recipe is easy to make from scratch! Trust us when we say each step is worth it. With a printable version available, there’s no reason not to have Chewy Chocolate Espresso Cookies at the ready whenever you need a sweet fix. These gourmet-looking cookies are sure to impress guests or satisfy your sweet cravings on your own. You won’t be disappointed with this super yum, giant-sized, chocolaty treat!
Ingredient List
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tbsp instant espresso powder
- 1/2 cup cocoa powder
Wet ingredients:
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar (sugar 1)
- 3/4 cup brown sugar (sugar 2)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Additional Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
These crispy-on-the-outside, soft-and-chewy-on-the-inside cookies are an irresistible dessert that combines the classic chocolate chip cookie with a kick of espresso flavor. To make this recipe, you will need simple ingredients that you probably already have in your pantry. Some of these key ingredients include all-purpose flour, baking soda, and baking powder. But what sets these cookies apart is the addition of instant espresso powder and cocoa powder for an intense, rich flavor that is sure to impress.
The Recipe How-To
Now let’s dive into the exciting part, creating your own chewy chocolate espresso cookies! Follow these easy steps to get the perfect espresso chocolate chip cookies in no time.
Ingredients
Firstly, preheat your oven to 375°F (190°C) and gather all the ingredients. You will need:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp espresso powder
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2Â large eggs (room temperature)
- 1 tbsp vanilla extract
- 2 cups of chocolate chips
Mixing Instructions
Next up, using a medium bowl combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix well and set aside.
In a large bowl using an electric mixer, cream together unsalted butter, granulated sugar, and brown sugar. This step is crucial as it gives your cookies their fluffy texture. Beat for about 3-4 minutes, or until it becomes light and creamy.
Now add in one egg at a time, followed by the vanilla extract. Beat until everything is fully incorporated.
The final step for mixing is to slowly incorporate the dry ingredient mixture into the large bowl mixture, adding it in thirds until each addition has been blended in. Add in the chocolate chips at this point too. Do not overmix as it can result in tough cookies.
Baking Instructions
Scoop tablespoons of the dough onto a parchment-lined baking sheet. Do not flatten the dough balls, this will help keep them thick and chewy after baking!
Finally, bake for 10-12 minutes. Your cookies will be done when the edges are set, and the centers look slightly underdone.
Repeat this process for as many batches as you like, and serve warm for a gooey and chewy treat that is sure to impress your friends and family.
Conclusion
Congratulations! You have just produced a batch of deliciously chewy chocolate espresso cookies that are sure to satisfy your sweet craving. This is a great recipe to experiment with: you can add different types of nuts, substitute dark chocolate chips or even try using milk chocolate. The tweaking possibilities are endless.
Enjoy your soft, gooey homemade cookies, and be proud of yourself for baking them from scratch!
Substitutions and Variations
Bored of the same old taste? Don’t worry! You can tweak the recipe to create your own personalized version. You can use chocolate chunks instead of chocolate chips, which leave a gooey and chewy texture in your mouth with every bite. You can also add walnuts for a crunchy texture, and they complement the chocolate espresso flavor very well.
Suppose you want a stronger coffee taste, you can increase the amount of espresso powder or swap out some flour for cocoa powder. Alternatively, adding some vanilla extract to the batter will give it a sweeter fragrance while balancing out the bitterness of the coffee.
If you’re feeling adventurous and have a sweet tooth, try making double chocolate espresso cookies by adding cocoa powder or melted chocolate for an intense chocolate flavor. You can even sprinkle some granulated sugar crystals on top before baking for a crunchy crust.
If you prefer salted over unsalted butter, go ahead and use it instead. Still not satisfied? Why not swap out white sugar for brown sugar in equal amounts. Brown sugar gives cookies a chewier texture and adds caramelized notes to the recipe.
Finally, if you’re looking to change things up from cookies, why not bake them as brownies? The recipe has all the elements of making espresso brownie cookies – gooey, chewy centers with dense edges- that anyone would find irresistible. So experiment with different variations and create your own version of these delicious chewy chocolate espresso cookies!
Serving and Pairing
Once you have made these decadent chewy chocolate espresso cookies, you’ll want to serve them alongside a warm cup of coffee or espresso – and trust me, there’s no better combination! The cookies are soft and crumbly, while the espresso adds a deep, rich flavor that instantly satisfies any sweet craving.
Not only are these cookies perfect for a mid-morning pick me up, they also make a great dessert when paired with vanilla ice cream or whipped cream. The balance of salty and sweet flavors is perfectly complemented by the vanilla extract, making it an ideal pairing for a light after-dinner treat.
For those who enjoy experimenting with bold combinations, try serving these cookie bites alongside slices of fresh walnuts or with a scoop of salted caramel ice cream. The rich nuttiness of the walnuts pairs perfectly with the chewy texture of the cookies and adds an extra layer of flavor to this classic treat.
You can even freeze your completed batch for a quick snack on-the-go. Whether eaten on their own or as part of a larger dish, there is simply no wrong way to enjoy these soft, gooey cookies.
Make-Ahead, Storing and Reheating
These Chewy Chocolate Espresso Cookies are perfect for making ahead of time and storing for later. If you’re planning to serve them at a party or gathering, you can easily make the dough in advance and store it in an airtight container in the refrigerator for up to two days. When ready to bake, just let the dough come to room temperature before scooping and baking.
Once these cookies are baked, they can be stored for up to five days in an airtight container at room temperature. However, if you want to keep them fresh for longer, you can store them in the refrigerator or freezer. To freeze them, place the cookies in a single layer in an airtight container with parchment paper separating the layers. They will stay fresh for up to three months.
When it comes to reheating the cookies, there are a couple of options. You can simply microwave them for a few seconds to warm them up if you like your cookies warm and gooey. Alternatively, you can reheat them in the oven at 350°F (175°C) for 5-7 minutes. Just be careful not to overheat them or they might become too crunchy.
With these storing and reheating techniques, you can enjoy freshly baked Chewy Chocolate Espresso Cookies anytime without any fuss or hassle!
Tips for Perfect Results
When it comes to baking, there are always tips and tricks that can help perfect your recipe. Here are some tips for achieving the best results with this chewy chocolate espresso cookies recipe.
Firstly, make sure that your unsalted butter is at room temperature before starting to bake. Softening the butter allows it to mix more easily with the other ingredients, giving you a smoother cookie dough. If you forget to take your butter out of the refrigerator ahead of time, you can try microwaving it on low heat in five-second intervals until it’s softened.
Secondly, measuring your ingredients precisely is key to achieving consistent results. Use a kitchen scale for even more accuracy. Too much flour can cause your cookies to be dry and crumbly, while too little flour can result in flattened and greasy cookies.
Thirdly, don’t overmix the cookie dough after adding the flour mixture. Overmixing can lead to tough and dry cookies. Once the flour is incorporated into the dough, stop mixing.
Fourthly, refrigerate your cookie dough for at least 30 minutes or overnight before baking. Chilling helps prevent the cookies from spreading too much during baking and also enhances their flavor.
Fifthly, use parchment paper or silicone mats when baking your cookies. This will help prevent them from sticking to the baking sheet and ensure they bake evenly.
Lastly, don’t overbake your cookies. Pull them out of the oven once they start to turn golden brown around the edges but still look a bit underbaked in the middle. Remember that they will continue to cook slightly as they cool on the baking sheet.
By following these tips, you are sure to end up with perfectly delicious and chewy chocolate espresso cookies every time you bake them!
FAQ
Before we conclude this recipe article, let’s address some frequently asked questions about these chewy chocolate espresso cookies. Here are some helpful tips that will ensure you achieve the perfect texture, taste and appearance every time you make them. Keep reading to find out more.
What is the secret to chewy cookies?
One trick that most skilled bakers follow is to let the cookie dough rest in the refrigerator. Allowing the dough to rest for a minimum of one hour is highly recommended, as it helps evaporate some of the water content and increases the sugar concentration. As a result, it aids in producing chewy and soft baked cookies that will leave your taste buds craving for more.
What does espresso powder do in cookies?
Incorporating espresso powder into chocolate baked goods like cake or cookies can amplify their chocolate flavor and enrich their overall taste profile. This addition simultaneously intensifies and enhances the final result.
How do I make my cookies chewy instead of crunchy?
To start off, it’s vital to ensure that your butter and sugar are creamed together well for a rich and creamy blend. When choosing your flour, it’s best to opt for a low-protein variety. However, be cautious not to overmix your dough as this can result in a tough texture. Once you’ve made the dough, make sure to chill it before shaping your cookies.
When it comes to the perfect blend of sweetness, consider using a higher ratio of white to brown sugar. Another important tip to keep in mind is to avoid chilling your dough once it’s been shaped. Instead, gently smash your dough before placing it on the pan to bake. Once on the pan, add a little oomph to it by banging it around. This will help create the ideal texture for a delectable cookie.
What is the best cookie to eat with espresso?
Looking for a scrumptious companion for your close-knit relationship with coffee? Don’t look any further than the legendary Stroopwafel cookie. Though it’s delicious with any coffee, it’s the one true love of Espresso. If you’re wondering why, it’s simply because the elevated caffeine level of Espresso complements the taste of Stroopwafel impeccably well. A pro tip for you: enhance the experience by placing your Stroopwafel disk atop your Espresso and allowing it to luxuriate in the heat and coffee fragrance. When it’s melted just the right amount, go ahead and give in to the temptation.
Bottom Line
In conclusion, these chewy chocolate espresso cookies are the perfect treat when you are in the need of some sweetness with a kick of caffeine. These cookies are not only easy to make and delicious but also customizable with multiple substitutes and variations. You can store and reheat them for later use, serving them with a variety of beverages or enjoying them on their own.
Using the right ingredients, tools, and following the perfect recipe will result in soft, chewy, gooey yet firm cookies. The flavors of chocolate and espresso blended together make them a favorite for any chocolate or coffee lover.
So, whether you’re looking for a tasty snack or something sweet to impress your guests with, give this recipe a try! Trust me; you won’t regret it. Creating these cookies from scratch is easy, fun and worth it!
Remember to preheat your oven until it’s ready to bake the shape that suits you best! Make sure you have all the right ingredients at room temperature and follow the recipe to get the best outcome. If you have any hesitations about making this wonderful cookie recipe, feel free to go over our FAQ section to address your concerns.
Give this recipe a try to indulge in one-of-a-kind cookie eat experience that will leave you wanting more. Happy Baking!
Chewy Chocolate Espresso Cookies Recipe
Ingredients
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli)
- 3 ounces unsweetened chocolate, chopped
- 4 ounces unsalted butter
- 4 large eggs, at room temperature
- 1 cup sugar
- 1 tablespoon finely ground dark-roast coffee beans
- 2 teaspoons vanilla extract
- 1 cup walnuts, toasted, then coarsely chopped
Instructions
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
- Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
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