Coffee Chocolate Chip Cookies
These coffee chocolate chip cookies pair classic chocolate chip cookies with deep notes of espresso. These cookies are perfectly gooey with lightly golden brown edges and soft, chewy centers.
Servings: 24 cookies
Equipment
Ingredients
- ¾ c plant or reduced fat butter
- ⅔ c granulated sugar
- ½ c light or dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ c all-purpose or white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp - 2 Tbsp espresso powder (plus water, if necessary) (see notes about dry vs wet espresso options)
- 1 c espresso or dark chocolate baking chips
Instructions
- In a stand mixer, cream together butter, granulated sugar and brown sugar at medium high speed until smooth and creamy and butter is lighter in color, about 2-3 minutes. Beat in the eggs, one at a time, and vanilla extract.
- *Option 1 - for strong, bold coffee flavor, dissolve 2 tablespoons of espresso powder into 2 tablespoons of water. Mix dissolved espresso into the butter-sugar mixture.**Option 2 - for more subtle coffee flavor, add just 2 teaspoons of dry (undissolved) espresso powder to the flour mixture (skip to the next step).
- In a medium bowl, combine flour, baking soda, and salt. **For more subtle coffee flavor, add the desired amount of espresso powder to the flour mixture (do not dissolve in water). Reduce the mixer speed to low. Gradually beat in flour mixture. Fold in the espresso/chocolate chips.
- Refrigerate the dough a minimum of 30 minutes before shaping. When you're ready to shape dough, preheat the oven to 350℉. Spoon about 2 tablespoons of dough onto a baking sheet, spacing 2 inches apart. Repeat until the cookie sheet is full.
- Bake cookies for 10 to 12 minutes, until lightly golden but still soft. Allow cookies to cool partially on the baking sheet for 5 minutes before transferring to a cooling rack or wax paper to finish cooling.
Notes
FAQs:
- What does espresso do to cookies? Espresso powder gives these cookies a hint of coffee flavor without overpowering the other flavors. It also deepens the chocolate flavor of the baking chips.
- Can I use instant coffee instead of espresso powder in cookies? Yes you can swap instant coffee for espresso powder, but the coffee flavor is much less intense since espresso is much more concentrated than instant coffee.
- Do I add the espresso dry or wet into the cookie batter? You have two options. For a more subtle coffee flavor, add the espresso powder directly to the flour-mixture and fold into the butter-sugar mixture. For a stronger coffee flavor, dissolve the espresso powder in a 1:1 ratio of powder and water and mix into the butter-sugar mixture with the vanilla.