Chewy Chocolate Espresso Cookies
Chewy Chocolate Espresso Cookies
If you’re a chocolate lover craving an indulgent treat, these Chewy Chocolate Espresso Cookies are an absolute must-try! Combining rich semi-sweet chocolate, the invigorating flavor of espresso, and a soft, chewy texture, these cookies are perfect for any occasion. They make an excellent dessert after dinner or a delightful afternoon snack with a cup of coffee. Get ready to elevate your cookie game!
Why Make This Recipe
These cookies are more than just a sweet treat; they blend the deep flavors of chocolate with an exciting espresso kick. Each bite provides a perfect balance of sweetness and richness, with their chewy texture keeping you coming back for more. Whether you’re looking to impress guests at a gathering or simply indulge yourself, these cookies will not disappoint. Plus, they are relatively easy to make and can be prepared in under an hour!
How to Make Chewy Chocolate Espresso Cookies
Follow these straightforward steps to create your delicious Chewy Chocolate Espresso Cookies.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 oz chopped semi-sweet chocolate
- 1 cup dark chocolate chips
- 1 tsp sea salt
Directions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar using a mixer until the mixture is light and fluffy.
- Add the eggs and vanilla extract, mixing until thoroughly combined. Remember to scrape down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until incorporated.
- Gently fold in the chopped chocolate and dark chocolate chips until evenly distributed.
- Using a cookie scoop, portion out 2-tablespoon sized balls of dough and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 10 minutes or until the edges are lightly golden and the centers are just set. Remove from the oven and gently tap the baking sheet against the countertop to sink the centers of the cookies.
- Use a large round cookie cutter to reshape the cookies into perfect circles if desired. Return the cookies to the oven and bake for an additional 3 minutes until they’re golden brown and no longer wet-looking.
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Carefully remove the cookies from the baking sheet using a thin metal spatula.
How to Serve Chewy Chocolate Espresso Cookies
These cookies are best enjoyed fresh from the oven but can be served warm or at room temperature. They pair wonderfully with a glass of milk or a steaming cup of coffee, enhancing the espresso flavor while balancing the sweetness.
How to Store Chewy Chocolate Espresso Cookies
To keep your cookies fresh, place them in an airtight container at room temperature. They can last for up to one week. If you want to preserve their freshness longer, consider freezing them. Just place the cooled cookies in a freezer-safe container with a layer of parchment paper between each layer.
Tips to Make Chewy Chocolate Espresso Cookies
- Ensure your butter is softened, not melted, for the best texture.
- Use high-quality chocolate for enhanced flavor.
- Experiment with different types of chocolate chips or add nuts for added texture.
Variations
- Swap out semi-sweet chocolate for milk chocolate for a sweeter cookie.
- Use instant coffee granules if you don’t have espresso powder on hand.
- Add a dash of cinnamon for a unique twist.
FAQs
-
Can I use a different type of sugar?
- Yes! If you prefer, you can use granulated sugar, but the texture might be slightly different.
-
Are these cookies suitable for freezing?
- Absolutely! You can freeze the baked cookies or even freeze the dough for later baking.
-
How do I know when the cookies are done baking?
- Look for lightly golden edges and a slightly soft center; they’ll continue to firm up as they cool.
Now that you have this detailed guide, it’s time to get baking! Enjoy these delectable Chewy Chocolate Espresso Cookies with family and friends.
Chewy Chocolate Espresso Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder Alternatively, use instant coffee granules.
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 oz chopped semi-sweet chocolate Use high-quality chocolate for enhanced flavor.
- 1 cup dark chocolate chips Can experiment with different types of chocolate chips.
- 1 tsp sea salt For sprinkling on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar using a mixer until light and fluffy.
- Add the eggs and vanilla extract, mixing until thoroughly combined, scraping down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
- Gently fold in the chopped chocolate and dark chocolate chips until evenly distributed.
Baking
- Using a cookie scoop, portion out 2-tablespoon sized balls of dough and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 10 minutes or until the edges are lightly golden and the centers are just set.
- Remove from the oven and gently tap the baking sheet against the countertop to sink the centers of the cookies.
- Use a large round cookie cutter to reshape the cookies into perfect circles if desired.
- Return the cookies to the oven and bake for an additional 3 minutes until they’re golden brown and no longer wet-looking.
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Carefully remove the cookies from the baking sheet using a thin metal spatula.
