If you crave a cookie that is both chewy and rich in chocolate flavor, look no further than Chewy Chocolate Espresso Cookies. These delightful treats combine the robust flavor of espresso with sweet chocolate, creating a perfect balance that will satisfy your sweet tooth. Whether you’re enjoying them with a cup of coffee or as an after-dinner dessert, these cookies are sure to impress.
Why Make This Recipe
Making Chewy Chocolate Espresso Cookies is a fantastic choice for several reasons. First, they’re easy to prepare, even for beginner bakers. Second, the combination of chocolate and espresso gives these cookies a unique flavor that stands out from regular chocolate chip cookies. Lastly, they’re great for sharing with friends and family or even for special occasions. Who wouldn’t love a homemade cookie that packs such a punch?
How to Make Chewy Chocolate Espresso Cookies
Making Chewy Chocolate Espresso Cookies is a straightforward process that results in soft and chewy cookies that will have everyone coming back for more.
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:
- Line two large baking sheets with parchment paper.
- Using a mixer, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Slowly add this dry mixture to the butter mixture, mixing just until combined.
- Gently fold in the chopped chocolate and chocolate chips.
- Scoop 2-tablespoon sized portions and place them at least 2 inches apart on the parchment-lined baking sheet.
- Bake at 350°F for 10 minutes or until the edges are lightly golden and just barely set. Then, using hot hands, remove the tray from the oven and gently tap it on the counter to sink the centers of the cookies.
- Run a large round cookie cutter around the edge of each cookie to shape them back into perfect circles.
- Return the cookies to the oven for an additional 3 minutes or until golden brown and not wet looking.
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Use a thin metal spatula to remove the cookies from the sheet.
How to Serve Chewy Chocolate Espresso Cookies
These cookies are best served warm, right out of the oven, but they are equally delicious at room temperature. Pair them with a hot cup of coffee or a cold glass of milk for an enjoyable treat. They also make a lovely dessert at parties or gatherings!
How to Store Chewy Chocolate Espresso Cookies
To store your cookies, keep them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just make sure to layer them between parchment paper to prevent sticking.
Tips to Make Chewy Chocolate Espresso Cookies
- Make sure your butter is softened but not melted for the best texture.
- Measure flour accurately by scooping it and leveling it off with a knife.
- Don’t over-bake! The cookies will continue to cook slightly after you take them out of the oven.
- Try adding nuts or different types of chocolate for a new twist!
Variations
Feel free to customize your Chewy Chocolate Espresso Cookies! You can add chopped walnuts or pecans for crunch, or even switch the semi-sweet chocolate for white chocolate chips for a different flavor. The possibilities are endless!
FAQs
- Can I use regular cocoa powder instead of unsweetened?
- Yes, but unsweetened cocoa powder is recommended for the best results.
- What can I use instead of espresso powder?
- You can substitute with instant coffee granules for a similar coffee flavor.
- Can I make the dough ahead of time?
- Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer. Just thaw before baking.
These Chewy Chocolate Espresso Cookies are delightful enough to make any occasion special. Enjoy baking and sharing them with your loved ones!
Chewy Chocolate Espresso Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour Measure flour accurately by scooping and leveling.
- 2 tbsp unsweetened cocoa powder Regular cocoa powder can be used but unsweetened is recommended.
- 2 tsp instant espresso powder Can substitute with instant coffee granules.
- ½ tsp baking soda
- ½ tsp kosher salt
- 4 oz chopped semi-sweet chocolate
- 1 cup dark chocolate chips
- 1 tsp sea salt For sprinkling on cookies before cooling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a mixer, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Slowly add the dry mixture to the butter mixture, mixing just until combined.
- Gently fold in the chopped chocolate and chocolate chips.
- Scoop 2-tablespoon sized portions and place them at least 2 inches apart on the parchment-lined baking sheet.
Baking
- Bake for 10 minutes or until the edges are lightly golden and just barely set.
- Remove the tray from the oven and gently tap it on the counter to sink the centers of the cookies.
- Run a large round cookie cutter around the edge of each cookie to shape them back into perfect circles.
- Return the cookies to the oven for an additional 3 minutes or until golden brown and not wet looking.
Cooling
- Allow the cookies to cool completely on the baking tray, then sprinkle with sea salt.
- Use a thin metal spatula to remove the cookies from the sheet.
