Description
These Espresso Chocolate Chip Cookies seamlessly meld rich espresso flavor with melty semisweet chocolate chips, resulting in a chewy, slightly crisp cookie that’s perfect for coffee and chocolate lovers alike. With simple ingredients and an easy stovetop method, you can whip up a batch in under an hour for a deeply satisfying snack or sweet treat.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Flavor & Mix-ins
- 2 tablespoons instant espresso powder
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven & prep baking sheets: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2–3 minutes using a hand mixer or stand mixer.
- Add eggs, vanilla, and espresso: Beat in the eggs one at a time, then mix in the vanilla extract and espresso powder until fully incorporated and smooth.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined (do not overmix).
- Stir in chocolate chips: Fold in the chocolate chips evenly with a spatula or wooden spoon.
- Scoop cookies onto baking sheets: Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- If you like a chewier cookie, slightly underbake them and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 1 week.
- You can use dark chocolate chips for a richer flavor.
- The dough can be frozen in balls for fresh cookies anytime—just bake straight from frozen, adding 1–2 minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 18mg
