Description

These Espresso Chocolate Chip Cookies combine the rich flavors of espresso and chocolate in a soft, chewy cookie. Infused with instant espresso powder for a subtle coffee kick and packed with semi-sweet chocolate chips and chopped dark chocolate, these cookies are perfect for coffee and chocolate lovers alike. Chill the dough for enhanced flavor and bake to golden perfection for a delightful treat.

Ingredients

Scale

Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tbsp instant espresso powder

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins

2 cups semi-sweet chocolate chips
1/2 cup chopped dark chocolate (optional, for extra richness)

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Instructions

Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until well combined. Set aside.
Cream butter and sugars: In a large bowl or stand mixer, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, approximately 3 to 4 minutes.
Add eggs and vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until well blended.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
Fold in chocolates: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped dark chocolate if using, evenly distributing them throughout the dough.
Chill dough: Cover the cookie dough and refrigerate for at least 1 hour, or up to 24 hours, to allow flavors to develop and dough to firm up.
Prepare to bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Scoop dough: Using a cookie scoop or spoon, portion out the chilled dough into balls roughly 2 tablespoons each. Place on prepared baking sheets, spacing them about 2 inches apart to allow spreading.
Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear slightly underbaked for a chewy texture.
Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.

Notes

Refrigerating the dough enhances the espresso and chocolate flavors and helps control spreading while baking.
For softer cookies, do not overbake; remove from oven when centers are still slightly underdone.
Substitute espresso powder with instant coffee granules if needed, but espresso powder gives a richer coffee taste.
You can use all semi-sweet chocolate chips if you prefer not to use chopped dark chocolate.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.