Description
These Espresso Chocolate Chip Cookies combine the rich flavors of espresso and dark chocolate chunks for a uniquely delicious treat. With a buttery espresso-infused dough and a perfect balance of sweet and salty, these cookies bake up soft with a delightful golden brown exterior. Perfect for coffee lovers and chocolate enthusiasts alike, they are ideal for sharing or freezing for later enjoyment.
Ingredients
Units
Scale
Espresso Butter Mixture:
- 1 1/4 cups unsalted butter
- 1/4 cup espresso grounds
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
Wet Mix:
- 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, for sprinkling
Instructions
- Prepare the Espresso Butter Mixture: In a medium saucepan over medium heat, melt the butter completely. Remove from heat and stir in the 1/4 cup espresso grounds until thoroughly mixed. Cover the saucepan and let the mixture steep for 20 minutes. After steeping, strain the butter through a fine mesh sieve into a large bowl or the bowl of a stand mixer, discarding the espresso grounds.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, 1 tablespoon espresso grounds, baking powder, baking soda, and kosher salt until evenly combined. Set aside.
- Combine the Wet Ingredients: Using the bowl with the espresso butter, add the brown sugar and granulated sugar. Beat with a paddle attachment or hand mixer until the mixture is fluffy and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and beat briefly to combine.
- Add the Dry Mix and Chocolate: Gradually add the dry flour mixture in one batch to the wet ingredients, mixing on low speed and lifting the mixer head if needed to incorporate all at once. Cover the mixer with a kitchen towel to prevent flour dust and mix until the flour is mostly combined. Increase speed and beat until no flour flecks remain. Fold in the dark chocolate chunks or semi-sweet chocolate chips.
- Chill the Dough: Transfer the cookie dough to the refrigerator and chill for at least 1 hour or up to 2 days to allow flavors to meld and firm up the dough for easier scooping.
- Preheat and Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and cookie removal.
- Scoop and Shape Cookies: Using a medium cookie scoop, portion dough balls onto a parchment-lined baking sheet. If dough is very firm, press dough into the scoop before releasing. Place 6 to 7 dough balls spaced apart on each sheet, as the cookies will spread during baking.
- Bake the Cookies: Bake for 7 to 8 minutes, or up to 10 minutes if dough is very cold. The cookies should be light to medium golden brown on the edges but still soft in the center.
- Finish and Cool: Remove from oven and immediately sprinkle with large flakes of salt such as Maldon or Jacobson for a perfect sweet-salty contrast. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Freeze for Later: To freeze cookie dough, shape dough into balls and arrange on a baking sheet. Freeze until firm, about 20 minutes, then transfer dough balls to a freezer-safe bag for storage. Bake from frozen as needed.
Notes
- For best flavor, steep the espresso grounds in melted butter to infuse the cookies with a rich coffee aroma.
- Chilling the dough improves texture and flavor development, so do not skip this step.
- Sprinkling the cookies with flaky salt after baking enhances the chocolate’s sweetness and adds a pleasant crunch.
- Cookie dough can be frozen before baking for convenient fresh-baked cookies anytime.
- Use high-quality dark or semi-sweet chocolate chunks for the best chocolate flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 79mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 17mg
