Espresso Chocolate Chip Cookies
These rich espresso chocolate chip cookies are a coffee lover's dream! Imagine a warm cookie with buttery, crisp edges surrounding a soft center packed with a deep coffee flavor and pools of melted, gooey chocolate.
Ingredients
- 270 g (2 ¼ cups) all-purpose flour
- 2 teaspoon baking powder
- 170 g (12 tablespoon) unsalted butter, room temp
- 160 g (¾ cup) light brown sugar
- 100 g (½ cup) granulated sugar
- 24 g (¼ cup) espresso powder
- 1 teaspoon kosher salt
- 1 large egg, room temp
- 1 teaspoon vanilla extract
- 113 g (4 oz) dark chocolate , + more for topping
Instructions
- In a medium bowl combine the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugars, espresso powder, and salt for 2-3 minutes until light & fluffy.
- Beat in the egg and vanilla until fully combined.
- Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Fold in the chocolate with a rubber spatula until evenly distributed.
- Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes until barely golden on the edges.
- Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
- Allow to cool completely on the baking sheet, then top with flaky sea salt and enjoy!
Notes
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
- Under-bake the cookies. Always lean toward slightly under-baking your cookies, as they will bake slightly more while they cool on the baking sheet.
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Nutrition Facts
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 119mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 162IU | Calcium: 30mg | Iron: 1mg
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