Description
These Espresso Chocolate Chip Cookies are a delightful twist on a classic favorite, combining rich espresso flavors with decadent dark chocolate chunks. Perfectly balanced with a hint of salt, these cookies are sure to satisfy any sweet tooth.
Ingredients
Scale
For the Espresso Butter Mixture:
- 1 1/4 cup unsalted butter
- 1/4 cup espresso grounds
For the Dry Mix:
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
For the Cookie Dough:
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- Large flakes of salt (such as Maldon or Jacobson)
Instructions
- To Make the Espresso Butter Mixture: In a medium saucepan, melt the butter over medium heat. Stir in the espresso and let it steep for 20 minutes. Strain the mixture and set aside.
- To Make the Dry Mix: Whisk together the flour, espresso grounds, baking powder, baking soda, and salt in a bowl. Set aside.
- To Make the Wet Mix: In a large bowl or stand mixer, beat together the melted espresso butter, sugars, eggs, and vanilla extract. Add the flour mixture and chocolate chunks; chill the dough.
- Baking the Cookies: Preheat oven to 350°F. Scoop dough onto baking sheets, bake for 7-10 minutes, and sprinkle with salt. Enjoy!
Notes
- Chill the cookie dough for at least an hour for best results.
- Don’t skip the step of sprinkling salt on top—it enhances the flavors!
- These cookies freeze well; just follow the freezing instructions provided.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Espresso, Chocolate Chip, Cookies, Dessert, Baking
