These espresso chocolate chip cookies have perfectly soft & chewy centers, crisp edges, and a prominent coffee flavor!
These espresso chocolate chip cookies are so much better than your ordinary chocolate chip cookie recipe. They are perfectly soft with slightly chewy centers and crisp edges - everything you could ever want in a cookie! These cookies call for 3 egg yolks, so I love making these after I've made one of my macaron recipes (which call for 3 egg whites). The process of making these cookies is super quick - I recommend an hour of chill time for the dough, but if you're too impatient and need a warm, gooey cookie now then go ahead and bake them right away!
Ingredients
- All-Purpose Flour: You'll need 90g or about ¾ cup of all-purpose flour.
- Bread Flour:Â Bread flour gives these cookies the perfect chewy texture! If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead.
- Cornstarch:Â Cornstarch imparts a nice soft texture in these cookies.
- Baking Soda:Â Be sure your baking soda is fresh by testing it some vinegar!Â
- Sugars:Â For the perfect soft centers with crisp edges, you'll need both brown sugar and granulated sugar.
- Unsalted Butter:Â You'll need one stick, or 113g, of room temperature unsalted butter.
- Espresso Powder:Â Use your favorite espresso powder, or buy this one! Beat the espresso powder in the butter and sugars to enhance the flavor.
- Vanilla Extract:Â Vanilla is so so important to make the best cookies! Be sure to use a good quality extract!
- Egg Yolks:Â This recipe calls for 3 egg yolks, which give these cookies that slightly chewy texture that make you want to go back for one more!
- Dark or Semisweet Chocolate:Â Use your favorite baking chocolate or chocolate chips. I used dark chocolate wafers for the perfect pools of melted chocolate throughout each bite!
FAQ
Yes, if you'd prefer you can substitute the egg yolks for one egg. They'll be less chewy, but still delicious!
Yes, if you're in a rush or you need cookies NOW you can skip the chill time and bake them right away. But if you do have the time, I highly recommend letting the cookie dough chill for at least an hour to let the espresso flavor fully develop.
- Electric mixer:Â Use either a stand mixer or hand-held mixer to beat the butter and sugars.
-Â Parchment paper:Â Line your baking sheets with parchment paper to ensure your cookies do not stick and for easy clean-up!
-Â Kitchen scale:Â You'll need a kitchen scale to weigh all of your ingredients (read why below)!
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Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Espresso Chocolate Chip Cookies
Ingredients
- 90 g ¾ cup all-purpose flour
- 90 g ¾ cup bread flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 140 g â…” cup brown sugar (or light brown sugar)
- 50 g ¼ cup granulated sugar
- 113 g ½ cup; 1 stick unsalted butter (room temp)
- 15 g 2 ½ tablespoon espresso powder
- 1 teaspoon vanilla extract
- 3 egg yolks, room temp
- 115 g 4 oz dark or semisweet chocolate (roughly chopped)
Instructions
- In a medium size bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with an electric hand mixer, beat the sugars, butter, and espresso powder on medium-high speed until light and paler in color, about 2-3 minutes. You may need to scrape down the bowl after a minute and keep beating to ensure everything is evenly incorporated.Â
- Add in the vanilla and egg yolks and beat until fully combined.Â
- Then, add in the dry ingredients and mix on low speed until just combined.
- Lastly, fold in the chocolate.
- Chill the cookie dough in the fridge for at least one hour.*
- When you're ready to bake the cookies, preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
- With a 2 tablespoon cookie scoop, place the balls of cookie dough on a parchment lined baking sheet and top with more chocolate if desired.Â
- Bake the cookies for about 13-15 minutes.Â
- Allow to cool on the baking sheet, then top with flaky sea salt and enjoy!
Notes
- If you do not have bread flour on hand, you can use an equal amount of all-purpose flour instead.Â
- If you're in a rush, you can skip the chill time, but I highly recommend it so the flavors fully develop.Â
- Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet.Â
- To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.Â
Pamela Prindle says
Can I use no sugar chocolate chips (pascha) dark instead of regular, to reduce sugar even more.