Chewy Espresso Chocolate Chip Cookies are every coffee lover’s dream! Chocolate and coffee are a match made in heaven. The espresso in this recipe intensifies the chocolate flavor without overpowering the cookie. You can simply use melted butter or, for an even richer, deeper flavor, use brown butter.
Every bite of these scrumptious cookies is buttery, chewy, chocolatey, and full of espresso flavor, with that perfect crispy edge. Best of all, they keep their texture long after they come out of the oven! These cookies are SO easy to make. All you do is mix by hand, scoop, chill, and bake. Delicious, heavenly rich coffee flavor — just damn delicious!
Chewy Espresso Chocolate Chip Cookies
Buttery, chewy, chocolatey, and full of espresso flavor. So easy – mix, scoop, chill, and bake.
Servings 30 cookies (about)
Ingredients
- ¾ cups (6 ounces) unsalted butter, browned and cooled or just melted and cooled butter
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons espresso powder (NOT instant coffee)
- ½ teaspoon baking soda
- 1 cup brown sugar, packed (I use light, but your choice)
- ⅓ cup granulated sugar
- 1 egg plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 4 ounces dark chocolate, roughly chopped
Instructions
- Melt the butter or brown the butter. To brown the butter, cook over medium heat, stirring constantly until the butter begins to foam and turns a golden brown with a nutty aroma. Remove from heat and allow to cool.
- In a small bowl, combine flour, salt, espresso powder and baking soda. I use a whisk for this. Set aside.
- In a large mixing bowl, combine the cooled butter and both sugars. Whisk together until well mixed. Add in the egg, egg yolk, and vanilla and whisk together well.
- Mix the dry ingredients into the wet ingredients, adding the chocolate chunks before completely mixed. Stir until everything comes together. Do not overmix.
- The cookie dough must chill for 30 minutes before baking. Scoop before you chill. Scoop the dough onto a parchment lined pan using a #40 cookie scoop and then chill for 30 minutes.
- Preheat the oven to 325° convection and line a cookie sheet with parchment paper. Place the cookies 2” apart on the pan.
- Bake for 9 minutes or until the edges are golden brown and centers have puffed up but are still gooey. Cool before removing from cookie sheet.