Delicious Milk Chocolate Espresso Cookies Recipe
Are you a coffee lover? Do you have a sweet tooth? Then you’re in for a real treat! Today, I’m excited to share with you an irresistible recipe that combines two of the best things in life – chocolate and espresso.
Introducing our Milk Chocolate Espresso Cookies recipe, which will make your taste buds dance with joy. These cookies are perfect for all occasions, whether you’re serving them at a party or indulging in them on a lazy afternoon. In fact, they’re so delicious that once you try them, it’ll be hard to go back to any other cookies.
At the heart of these cookies is the perfect balance of rich chocolate and strong espresso flavors. We’ve used high-quality instant espresso powder and unsweetened cocoa powder to give these cookies their signature taste. And let’s not forget the milk chocolate chips that give the cookies an extra punch of sweetness.
What makes this recipe unique is that it combines the classic chocolate chip cookie base with the bold flavors of espresso. These soft and chewy gourmet cookies are made using simple ingredients such as sugar, eggs, vanilla extract, flour, baking powder and unsalted butter – but it’s the addition of espresso that elevates them to another level entirely.
So what are you waiting for? Preheat your oven, grab your kitchen gear and let’s get ready to bake some irresistible milk chocolate espresso cookies!
Why You’ll Love This Recipe
Are you a coffee lover? If so, I’ve got just the recipe for you: Milk Chocolate Espresso Cookies. Trust me, this isn’t just any cookie recipe – these soft and chewy gourmet chocolate espresso cookies are made using chocolate chips, unsweetened cocoa powder, and instant espresso powder, which gives them an extra kick of caffeine that is sure to keep you buzzing.
But why should you love this recipe? For starters, these cookies are perfect for any occasion. Whether you’re feeling down and need a pick-me-up or want to impress your friends and family with your baking skills, these cookies are a delicious treat that will satisfy any sweet tooth.
Plus, the combination of milk chocolate and espresso powder adds a unique depth of flavor to the classic chocolate chip cookie base. It’s a double chocolate delight that will have you coming back for more.
Not only are they delicious, but they’re also incredibly easy to make. With only 10 minutes of prep time and 10-12 minutes in the oven, you can have fresh-baked espresso cookies in no time at all. And if you’re feeling adventurous, there are plenty of substitutions and variations that you can try out.
So go ahead and give this recipe a try. I promise that it’ll quickly become one of your go-to cookie recipes. And who knows – maybe it’ll even replace your morning cup of coffee!
Ingredient List
Let’s take a look at the ingredient list for these tempting Chocolate Espresso Cookies. You’ll need the following:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tbsp instant espresso powder, divided into 1 tbsp each
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup milk chocolate chips
These ingredients will come together to make delicious, soft and chewy cookies with a rich chocolate taste and a hint of espresso.
The Recipe How-To
Now, let’s get started with the fun part – making these Milk Chocolate Espresso Cookies! Follow these step-by-step instructions to achieve perfect results.
Preheat the Oven
- Preheat your oven to 350 degrees Fahrenheit. This will ensure that your oven is at the right temperature to bake the cookies.
Mix the Dry Ingredients
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In a large bowl, combine 2 cups of flour, 1/2 cup of unsweetened cocoa powder, 1 tablespoon of baking powder, and 1 tablespoon of instant espresso powder.
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Use a sifter to mix all the dry ingredients well.
Mix the Wet Ingredients
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In a separate bowl, cream 1/2 cup of unsalted butter with 3/4 cup of sugar until it becomes light and fluffy.
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Add one egg and one teaspoon of vanilla extract to the butter mixture. Mix thoroughly till you get a smooth consistency.
Combine Both Mixtures
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Gradually add the sifted dry ingredients into the wet ingredients. Mix till it is fully combined.
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Once done, add 3/4 cup of milk chocolate chips into the mixture.
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Give it one last mix until everything is combined well in that batter.
Shape Your Cookies and Bake
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Line a baking sheet with parchment paper and use an ice cream scoop or a spoon to take small portions of batter out onto your parchment for each cookie. Make sure there is significant space between each dough ball so that they can have enough room to spread as they bake.
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Put them in the oven and bake for about 13 to 15 minutes or until a toothpick inserted into the center of the cookie comes out clean.
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Once baked through, take them out immediately from the oven and transfer them onto a wire rack.
And voila! Your Milk Chocolate Espresso Cookies are ready! They should be soft, chewy, and have that gourmet chocolate taste that you crave.
You can store them in an airtight container for up to 5 days or freeze them for later.
Substitutions and Variations
Are you looking to switch things up a bit and try a new twist on the classic milk chocolate espresso cookies recipe? Well, look no further because I have some delicious substitutions and variations that you can try!
First up, if you want to enhance the chocolate flavor in your cookies, try using dark chocolate chips instead of milk chocolate chips. This simple substitution will give your cookies a more distinctive, rich flavor that is sure to impress.
If you’re looking for a healthier alternative to using regular sugar in this recipe, consider using honey or maple syrup instead. The sweetness will still be there but with the added bonus of some extra nutrients.
For those who are caffeine-sensitive, you can swap the instant espresso powder for decaf instant coffee powder. This way, you can still enjoy the delicious taste of chocolate espresso cookies without worrying about the caffeine keeping you up all night.
To make these cookies even more interesting, try adding in some nuts such as chopped pecans or walnuts. The crunch and nuttiness will add another layer of flavor and texture to your cookies.
Lastly, if you’re feeling adventurous, why not try making double-chocolate espresso cookies? To make this variation, simply add cocoa powder and extra chocolate chips to the recipe. This tweak will create an even bolder chocolate flavor that will satisfy any chocoholic’s cravings.
Overall, there are so many substitutions and variations you can incorporate into this recipe to make it your own unique creation. Don’t be afraid to experiment with different ingredients and see what works best for your taste buds!
Serving and Pairing
These milk chocolate espresso cookies are a delicious addition to any coffee or tea time. They’re soft, chewy and boast a rich, deep flavor that pairs perfectly with a hot cup of coffee or tea.
To enhance the flavors even further, serve them with the same beverage used in the recipe. By pairing these cookies with a hot, freshly brewed espresso or strong coffee, you’ll create a flavor explosion in your mouth that’ll keep you coming back for more.
If you prefer something sweeter or colder, then try serving them with a cold glass of milk. The sweetness of the milk will help to balance out the bitterness of the espresso powder and will bring out the rich chocolate flavors.
Alternatively, turn these delicious cookies into a decadent dessert by topping them with your favorite ice cream and chocolate sauce. The combination of creamy ice cream, rich chocolate sauce and chewy gourmet cookies will take your taste buds on an unforgettable journey.
If you want to impress your guests or elevate your cookie serving game, then consider arranging them on a plate alongside some fresh berries or fruit. The acidity in the fruit will cut through the richness of the chocolate, making for a refreshing twist.
In short, these milk chocolate espresso cookies offer endless possibilities when it comes to pairing and serving. So feel free to experiment and get creative with your presentations – your taste buds (and guests) will thank you!
Make-Ahead, Storing and Reheating
If you’re planning on making these Milk Chocolate Espresso cookies ahead of time, you absolutely can! These cookies store beautifully in an airtight container at room temperature for up to 3 days. However, if you would like to extend the shelf life of these cookies or make them further in advance, they can also be stored in the freezer where they will last up to 3 months.
To take the cookies out of the freezer, remove them from their container and let them sit at room temperature for about 15-20 minutes until they soften. You can also pop them into the oven at 350°F for approximately 5 minutes to freshen them up and make them taste as good as new again.
These cookies are perfect for holiday parties, birthdays, and other special events. They also make a great snack to enjoy during a movie night or as a little pick-me-up in the afternoon. Once you have tasted these delicious Milk Chocolate Espresso Cookies, we’re sure you’ll want to keep some on hand for whenever you need something sweet and chocolaty!
Tips for Perfect Results
Now that we’ve gone through the recipe for Milk Chocolate Espresso Cookies, it’s time to discuss some tips for achieving perfect results every time. Here are a few things that I recommend:
1. Use high-quality ingredients: The quality of your ingredients will significantly impact the taste and texture of your cookies. Use unsalted butter, fresh eggs, and good quality milk chocolate chips or dark chocolate chips.
2. Adjust the amount of espresso powder to your liking: If you want a stronger coffee flavor, feel free to add more espresso powder to your cookies. On the other hand, if you prefer a milder flavor, reduce the amount accordingly.
3. Sift the dry ingredients: Before combining the flour, cocoa powder, baking powder, and espresso powder in a bowl; sift them separately. This will ensure that there are no lumps in your dry mixture and give you consistent results.
4. Don’t overmix the dough: Overmixing can cause the gluten in the flour to develop too much resulting in tough cookies. Mix only until all ingredients are well combined and stop once you’ve added the chocolate chips.
5. Chill the dough before baking: Refrigerate the dough for at least 30 minutes before baking even though it isn’t essential since it helps cookies keep shape. Chilling makes scooping and rolling of dough easier while keeping them from spreading too much on a cookie sheet.
6. Baking temperature and time: Preheat your oven to 350°F (175°C) and follow 12-15 minutes baking time as noted in the recipe card. Always check after 10 minutes because it can vary from oven to oven.
By following these tips, not only will you achieve perfect Milk Chocolate Espresso Cookies but also create soft chewy gourmet chocolate espresso cookies every time you make them.
FAQ
Moving on to item (9), FAQ. I’ve compiled a list of frequently asked questions that will help you troubleshoot any potential issues you may encounter while making these Milk Chocolate Espresso Cookies. Keep reading for helpful answers and tips!
What does espresso powder do in cookies?
If we want to elevate the cocoa notes in dishes like chocolate cookies or chocolate cake, we can mix in some espresso powder. This will give them a richer and more intense chocolate taste.
What is the best cookie to eat with espresso?
When it comes to coffee pairings, the Stroopwafel cookie shines brightest when accompanied by a robust shot of espresso. The caffeine content in the espresso pairs perfectly with the flavors of the cookie, resulting in a delectable combination for your taste buds. To experience the ultimate Stroopwafel and espresso pairing, place the cookie on top of your shot and let it slowly dissolve.
How much caffeine is in an espresso cookie?
Are you curious about the caffeine content in Espresso Cookies? Despite being mixed with Espresso powder during the baking process, these cookies only contain approximately 23 milligrams of caffeine per cookie.
What is espresso powder in a recipe?
If you’re looking to add a powerful coffee taste to your baking or cooking, consider using espresso powder. This type of powder is made by grinding, brewing, and drying darkly roasted coffee beans into a fine, concentrated powder. Unlike instant coffee, which is less potent and requires more to achieve the same flavor, a small teaspoon of espresso powder is all you need to enhance the taste of your recipe.
Bottom Line
: In conclusion, the Milk Chocolate Espresso Cookies recipe is a must-try for all coffee and chocolate lovers. These cookies are packed with rich flavors and textures that will undoubtedly satisfy your cravings. By following the step-by-step instructions provided in this recipe article and using the ingredient list as your guide, you can make yourself a batch of soft, chewy, and gourmet cookies that are perfect any time of day.
Additionally, these cookies are versatile and can be easily adapted to suit individual preferences or special dietary needs. Whether you want to make substitutions or variations to the original recipe, experiment with flavor combinations, or serve them with your favorite beverage or dessert – the possibilities are endless.
Finally, for those who are new to baking, this recipe article provides tips and recommendations for perfect results every time. Therefore, don’t be hesitant to try out this recipe as it is relatively easy to follow.
In short, the Milk Chocolate Espresso Cookies Recipe is an excellent choice for cookie lovers who crave something unique and flavorful. So grab your ingredients, preheat your oven, and get ready to experience the ultimate espresso-chocolate cookies!
Milk Chocolate Espresso Cookies Recipe
Ingredients
- 2 1/4 cups flour, about (225 grams)
- 11 tablespoons unsweetened cocoa powder, sifted (77 grams, not Dutch-process)
- 4 tablespoons instant espresso powder, such as Medaglia d'Oro brand (22.4 grams)
- 2 teaspoons baking powder (5.4 grams)
- 11 1/2 tablespoons unsalted butter, at room temperature (167 grams)
- 1 1/2 cups sugar, divided (313 grams)
- 1 tablespoon vanilla extract
- 2 large eggs
- 14 ounces milk chocolate, coarsely chopped
Instructions
- For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Combine the flour, cocoa powder, 3 tablespoons of the instant espresso powder and the baking powder in a medium bowl; whisk to mix well.
- Combine the butter and 1 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 5 minutes, until light and fluffy. Add the vanilla extract, then the eggs one at a time, beating well after each addition. Reduce the speed to low, then add the flour mixture; beat until almost all streaks of flour are gone. Stop the mixer to add the milk chocolate chunks; beat on low speed until just combined.
- For sprinkling: Combine the remaining 1/2 cup sugar with the remaining tablespoon of instant espresso powder in a shallow bowl; mix well.
- Scoop the dough into mounds (about 1 tablespoon), then dip or roll them in the sugar-espresso mixture. Place them 2 inches apart on the lined baking sheets. Bake one sheet at time for 10 minutes, until the cookies are softly set, then cool completely (still on the sheet) on a wire rack. Repeat as needed to use all the dough.
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Nutrition
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