Indulge Your Sweet Tooth: Espresso Chocolate Chip Cookies
Hello there, coffee and cookie lovers! Today, I want to share with you a delicious recipe for Espresso Chocolate Chip Cookies. If you’re like me, then you know that coffee and chocolate is a heavenly flavor combination. And what better way to enjoy it than in a soft, chewy, homemade cookie? Trust me; these cookies are irresistible and will have you coming back for more.
But wait, there’s more. These cookies have an extra kick of caffeine thanks to the addition of espresso powder. One bite of these Espresso Chocolate Chip Cookies, and you’ll feel ready to take on the world! Plus, they are incredibly easy to make and require only a few simple ingredients that you probably already have in your pantry.
Get ready to impress your taste buds and those around you with these scrumptious Espresso Chocolate Chip Cookies. Let’s get started!
Why You’ll Love This Recipe
Dear coffee and cookie lovers,
I want to tell you about an irresistible recipe combination that will set your taste buds alight: Espresso Chocolate Chip Cookies! This decadent treat is a one-of-a-kind fusion of rich chocolate and bold espresso, making it the perfect indulgence for any coffee or chocolate lover.
You’ll fall head over heels for these soft, yet chewy cookies filled with dark chocolate chips and infused with espresso powder. These two flavors combine perfectly, creating a sweet treat with a caffeine kick that is perfect for anyone in need of a boost.
What sets this recipe apart is the use of brown butter, brown sugar, and vanilla extract. Brown butter adds a deep nutty flavor while brown sugar creates tenderness and pairs well with the chocolate chips. Plus, the addition of vanilla extract brings everything together to make you crave more.
But that’s not all – this recipe is incredibly easy to make! With only 10 minutes of preparation time, you’ll have freshly baked cookies in no time. Plus, you can even freeze the cookie dough beforehand and bake it at your convenience for later enjoyment.
Whether enjoyed as a mid-morning snack or evening dessert, these Espresso Chocolate Chip Cookies are sure to satisfy your cravings. Don’t take my word for it – try them out yourself and I guarantee they will become your new go-to treat!
Sincerely,
Your friendly neighborhood barista
Ingredient List
Now let’s dive into the ingredients we will need to bake these delicious Espresso Chocolate Chip Cookies. Don’t worry if you’ve never baked cookies before, all the ingredients are easy to find in your local grocery store. Get ready to gather the following:
Dry Ingredients:
- 1 ¼ cups of cake flour
- 1 tsp of baking soda
- 1 tsp of salt
Wet Ingredients:
- 1 cup (2 sticks) of unsalted butter, browned and cooled
- ½ cup of granulated sugar
- ¾ cup of packed dark brown sugar
- 1 large egg
- 2 tbsp of espresso powder, divided
- 2 tsp of pure vanilla extract
Chocolate Chips:
- ¾ cup of semi-sweet chocolate chips
- ¾ cup of white chocolate chips
With all these ingredients at hand, you’re now ready to indulge yourself in a heavenly-rich caffeine-loaded cookie treat!
The Recipe How-To
Now that you have gathered all the ingredients needed for this Espresso Chocolate Chip Cookies recipe, we can start with the how-to section.
Step 1: Preheat Oven and Make the Brown Butter-Espresso Mixture
First, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Then, in a medium saucepan, melt two sticks (1 cup) of unsalted butter over medium-low heat. Allow the butter to cook until it turns a deep nut brown color and gives off a nutty aroma. This process usually takes about 5-7 minutes.
Next, add 2 tablespoons of instant espresso powder or finely ground coffee beans to the brown butter mixture and stir until thoroughly combined. Remove the brown butter-espresso mixture from heat, let it cool down for a bit or until room temperature, and then transfer the mixture to a mixing bowl.
Step 2: Mix in the Sugars
Incorporate ½ cup granulated sugar, 1 1/4 cups packed dark brown sugar into the bowl of cooled brown butter-espresso mixture. Mix together for at least 2-3 minutes on medium-high speed using an electric mixer, making sure everything is evenly combined.
Step 3: Add Dry Ingredients
In another bowl, whisk together 3 ¼ cups cake flour, 1 teaspoon baking soda, and 1 teaspoon salt.
Gently sift or whisk the dry ingredients mixture to avoid any lumps, then gradually mix them into your wet ingredients mixture. Mix all ingredient just enough to form your cookie dough.
Step 4: Fold in Chocolate Chips
To give your Espresso Chocolate Chip Cookies their rich chocolate flavor, fold in 2 cups white chocolate chips and 1 cup bittersweet chocolate chips into your cookie dough using a spatula.
Step 5: Drop The Dough on Baking Sheet
Using a spoon or a cookie scooper, drop about 1 1/2 tablespoon size dough mounds on a parchment-lined baking sheet. Make sure to leave 2-3 inches of space between each dough mound to allow for the cookies to spread when baked.
Step 6: Bake The Cookies
Bake your Espresso Chocolate Chip Cookies in preheated oven for about 13 to 15 minutes or until they turn golden brown. Your house will begin to smell like a coffee shop’s caffeine espresso heaven.
Step 7: Wait and Enjoy!
Take the baking sheet out of the oven and allow the cookies to cool down on it for at least 5 minutes before handling. Once finished cooling, serve your warm Espresso Chocolate Chip Cookies with a crisp black coffee, milk, or your favorite non-alcoholic beverage of choice.
Congratulations, you have now perfected our delectable Espresso Chocolate Chip Cookies recipe!
Substitutions and Variations
As a barista and coffee lover, I know that sometimes it’s hard to find all the exact ingredients for a recipe. So let me guide you in some easy substitutions and variations for our Espresso Chocolate Chip Cookies Recipe.
Firstly, if you are not a fan of chocolate chips, you can substitute them with white chocolate chips or even toffee bits. These will still give the cookies that crunchy sweetness that we all love while switching up the flavor profile.
Secondly, this recipe calls for instant espresso. If you don’t have any on hand or want to try something different, you can always use coffee powder or freshly brewed espresso shots in its place. You’ll need about 1 tablespoon of finely ground coffee or 2 shots of espresso.
Thirdly, if you’re looking for a healthier alternative, try using gluten-free flour instead of cake flour. You can also add oatmeal or dark chocolate to make double chocolate coffee cookies that are perfect for breakfast.
Lastly, if you’re feeling adventurous, try adding a teaspoon of rosemary or vanilla bean to the cookie dough. The subtle and sweet scent will delicately enhance the flavor of these cookies.
Remember, the Espresso Chocolate Chip Cookies Recipe is versatile and encourages creativity. Feel free to play around with the recipe to make your version of a perfect batch – there’s no limit!
Serving and Pairing
The Espresso Chocolate Chip Cookies are best served fresh out of the oven with a cup of rich, strong coffee like an Americano or a latte. The robust aroma and taste of espresso make it an excellent accompaniment to the cookies.
If you’re looking for something a little sweeter, pair the cookies with a mocha or hot chocolate to balance out the hint of bitterness from the espresso. The cookies can also be enjoyed with a cold glass of milk or even a refreshing glass of iced tea.
For an extra decadent experience, add a scoop of vanilla ice cream on top of the warm cookie. As it melts, it will create a luscious combination of flavors and textures that will tantalize your taste buds.
The cookies can be served during brunch or as an after-dinner dessert. Whether you enjoy them alone or share them with loved ones, they are sure to satisfy any sweet tooth cravings.
Consider serving the cookies on a rustic wooden platter or on a colorful dessert plate to showcase their beautiful golden brown color and chocolate chips scattered throughout. These little bites of heaven will be the star of the show at any gathering, party or get-together.
Make-Ahead, Storing and Reheating
Good news! These Espresso Chocolate Chip Cookies can be made ahead and stored for later enjoyment. Here are some tips to help:
For Make-Ahead:
If you want freshly baked cookies without the hassle of prepping the dough, there is a way to make it ahead of time. You can assemble the cookies and freeze them before baking. Preheat your oven and add the frozen cookies, but be mindful of adding a couple of minutes to the baking time.
For Storing:
Preserving cookies’ freshness is important, whether it’s leftovers from a cookie tray or a batch you want to keep for later. Store the cooled cookies in an airtight container at room temperature for up to five days. You may also freeze these Espresso Chocolate Chip Cookies for up to three months.
For Reheating:
The best way to reheat previously baked chocolate chip cookies is in a 350°F oven for 2-3 minutes. Alternatively, you may microwave them at high heat for ten seconds if you prefer soft and warm chocolate.
Remember, while reheating such delicious treats can bring them back to life, it could also lead to overdone or burnt cookies if left in the oven or microwave for too long.
I recommend using these tips and tricks when serving the Espresso Chocolate Chip Cookies at events, parties or meetings held during different times of the year like Thanksgiving, Christmas or just serve them as an afternoon snack.
Tips for Perfect Results
Coffee and chocolate are both wonderful ingredients on their own. But have you ever thought of combining the two for an indulgent treat? These espresso chocolate chip cookies are a perfect example of how coffee and chocolate can form a deliciously irresistible pairing that will make your taste buds happy.
If you’re planning to make these cookies, here are some tips to ensure you get perfect results:
1. Don’t skimp on the espresso powder.
The key to making these espresso chocolate chip cookies is to use high-quality espresso powder. It’s what gives the cookies their distinct coffee flavor. So make sure you don’t skimp on this ingredient, as it can make all the difference.
2. Use room temperature ingredients.
Make sure all your ingredients, such as the butter and eggs, are at room temperature before you start baking. This will help them mix together more easily and produce a smoother dough.
3. Chill the dough.
Chilling the dough for at least an hour will not only help it firm up but also allow the flavors to meld together, resulting in a richer and more developed taste.
4. Bake only until edges are set.
To achieve that soft and chewy texture, bake these cookies only until the edges are set but the centers are still slightly undercooked. They’ll continue to cook as they cool down.
5. Experiment with variations.
While these espresso chocolate chip cookies are already delicious as they are, don’t be afraid to experiment with variations by adding things like white chocolate chips or toffee bits for added crunch or even rosemary for a twist on traditional flavors.
Follow these tips and you’ll have a batch of perfectly baked espresso chocolate chip cookies that will make everyone come back begging for more!
FAQ
As a barista, I’ve had people ask me all sorts of questions about coffee. But one question that often comes up is: “Can espresso be used in baking?” The answer is a resounding yes! Not only can espresso add an incredible depth of flavor to baked goods, but it can give you the perfect caffeine boost to start the day. If you’re eager to learn how to infuse your baked goods with a little buzz, then read on and discover everything you need to know about these delicious Espresso Chocolate Chip Cookies. Below are some frequently asked questions about this recipe that I’ve got you covered.
What does espresso powder do in cookies?
If you’re aiming for a richer and more intense chocolate taste in your baked goods like cookies and cakes, adding a pinch of espresso powder to your recipe can greatly do the trick. Not only does it accentuate the chocolate flavor, but it also provides an additional layer of depth to the overall taste.
What is the best cookie to eat with espresso?
For coffee enthusiasts, the Stroopwafel is a delectable Espresso companion. It is often said that nothing goes better with Espresso than a Stroopwafel cookie. The combination is truly remarkable as the high caffeine levels in Espresso help enhance the flavors of the Stroopwafel. Placing the cookie on top of the Espresso and waiting for it to melt creates the perfect fusion of taste.
How much caffeine is in an espresso cookie?
Espresso Cookies are made with a dash of Espresso powder, but you might wonder how energizing they can be. Despite containing the flavor of Espresso, a single cookie only contains around 23 milligrams of caffeine.
Why add baking soda to chocolate chip cookies?
Incorporating baking soda into dough has a leavening effect by producing carbon dioxide gas, leading to delectably soft and fluffy cookies. Usually, baking soda is utilized in recipes that encompass acidic components that may include sour cream, vinegar or citrus.
Bottom Line
Now that you have all the important details and tips needed for making our delicious Espresso Chocolate Chip Cookies, I hope that you will give this recipe a try!
The perfect combination of chocolate chips and espresso powder makes these cookies irresistible. They are perfect for enjoying with a cup of coffee or a glass of milk. Plus, with the option to use brown butter, these cookies have a rich depth of flavor that is hard to resist.
I firmly believe that this recipe should be in every baker’s repertoire. So why wait? Start baking these delicious cookies today, and impress your friends and family with your amazing barista-like skills!
Espresso Chocolate Chip Cookies Recipe
Ingredients
- 1 1/4 cups butter, softened overnight at room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups cake flour, sifted
- 3/4 cup dark cocoa
- 3 tablespoons whole espresso beans
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces white chocolate chips
Instructions
- Heat oven to 350°F.
- Grind the espresso beans to a fine powder.
- Combine flour, cocoa, ground espresso beans, baking soda and salt.
- In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
- Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
- Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
- Stir in chocolate chips at slow speed to give the final cookie dough.
- Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
- Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.
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