Description
Delight in the rich combination of espresso and chocolate in these bakery-style Espresso Chocolate Chip Cookies. Perfectly soft in the center with lightly golden edges, these cookies bring a sophisticated coffee flavor enhanced by a touch of flaky sea salt, making them an irresistible dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (optional)
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder until evenly mixed to ensure consistent flavor throughout the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy, about 2 to 3 minutes, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to fully emulsify. Stir in the vanilla extract for aroma and flavor depth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate: Gently fold in the semi-sweet chocolate chips and optional dark chocolate chunks to distribute the chocolate evenly without deflating the dough.
- Scoop Dough on Baking Sheets: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, until the edges are set and lightly golden while the centers remain soft for a perfect chewy texture.
- Cool and Finish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt for an enhanced flavor contrast.
Notes
- For thicker cookies with a deeper flavor, chill the dough for 30 to 60 minutes before baking.
- To intensify the coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
