Description
Rich, chewy, and irresistibly bold—these espresso chocolate chip cookies bring a sophisticated twist to the classic favorite. A hint of espresso intensifies the chocolate, making each bite deeply satisfying for coffee and cookie lovers alike.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup brown sugar, packed
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp vanilla extract
-
2 tbsp instant espresso powder
-
2 ¼ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 cups semi-sweet chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
-
Beat in eggs one at a time, then stir in vanilla and espresso powder.
-
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
-
Fold in chocolate chips.
-
Drop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
-
Bake for 10–12 minutes, or until edges are golden and centers are set.
-
Cool on baking sheet for 5 minutes, then transfer to wire racks.
Notes
-
For a stronger coffee flavor, increase espresso powder to 3 tbsp.
-
Chill dough for 30 minutes before baking for thicker cookies.
-
Great for freezing—just bake from frozen, adding 1–2 extra minutes to the cook time.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: 190kal
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Protein: 2g