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To create these rich and chewy cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 2 tablespoons espresso powder - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You can swap out some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a less refined choice. - If you don’t have eggs, try using 1/4 cup unsweetened applesauce for binding. - For a gluten-free version, use almond flour or a gluten-free flour blend. Feel free to customize your cookies with these extras: - Add 1/2 cup of chopped walnuts for some crunch. - Try using dark chocolate chips for a richer taste. - Experiment with different types of chocolate, like white or milk chocolate. - Consider adding a dash of cinnamon or sea salt for a unique twist. These options let you tailor your cookies to your taste. Enjoy creating your perfect batch! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. The paper stops the cookies from sticking. Next, take a large mixing bowl. Add 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar. Use an electric mixer to beat the mixture until it is light and fluffy. This may take about 2 to 3 minutes. The fluffiness makes the cookies soft and chewy. Now, add in 2 large eggs, one at a time. Mix well after each egg. Then, add 2 teaspoons of vanilla extract and 2 tablespoons of espresso powder. Keep mixing until everything is well combined. The espresso will give your cookies a rich flavor. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mix to your wet ingredients. Stir gently until just combined. Be careful not to overmix; this keeps the cookies tender. Now, fold in 1 1/2 cups of semi-sweet chocolate chips. If you like, add 1/2 cup of chopped walnuts. Use a spatula to mix until the chocolate and nuts are evenly spread through the dough. Use a cookie scoop or a tablespoon to drop rounded portions of dough onto the baking sheets. Leave space between each cookie. They will spread while baking. Bake them for 10 to 12 minutes. Look for golden edges and slightly underbaked centers. This helps keep them chewy. After baking, let them cool on the sheets for 5 minutes before moving them to a wire rack. Enjoy your rich and chewy cookies! To get that rich, chewy texture, use softened butter. This helps mix well with the sugars. Beat them until light and fluffy. This incorporates air, making your cookies soft. Don't overmix the dough after adding the flour. This keeps them tender. Baking time is key. For soft cookies, pull them out when the edges are golden. The centers should look slightly underbaked. They will firm up as they cool. If you bake them too long, they will be hard. This is not what we want for a chewy cookie! Here are some tools to help you bake the best cookies: - Electric mixer for creaming butter and sugars - Mixing bowls for wet and dry ingredients - Baking sheets lined with parchment paper - Cookie scoop or tablespoon for even dough portions - Wire rack for cooling cookies evenly These tools make the process easier and help you achieve great results! Pro Tips Use Fresh Espresso Powder: Ensure that your espresso powder is fresh for the best flavor in your cookies. Stale espresso can diminish the rich coffee taste you want. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps to prevent spreading and creates a chewier texture. Experiment with Mix-Ins: Feel free to customize your cookies by adding different types of chocolate or nuts. Dark chocolate or hazelnuts can add a delightful twist! Store Properly: To keep cookies fresh, store them in an airtight container at room temperature. You can also freeze the cookie dough for later use! {{image_2}} You can play with this recipe to make it your own. Try using dark chocolate chips instead of semi-sweet for a richer taste. You might also use milk chocolate for a sweeter cookie. If you want a more intense coffee flavor, add an extra tablespoon of espresso powder. For a fun twist, use chocolate chunks instead of chips. They add a delightful texture and melt beautifully. You can make these cookies gluten-free. Simply substitute all-purpose flour with a gluten-free blend. Ensure the blend has xanthan gum for better texture. For vegan cookies, swap the butter with coconut oil or vegan butter. Replace eggs with flax eggs or applesauce. These changes keep the cookies delicious while meeting dietary needs. Adding nuts can give your cookies a nice crunch. Chopped walnuts or pecans work well. If you love spice, try adding a pinch of cinnamon or nutmeg. You can also add a bit of sea salt on top before baking for a sweet-salty balance. Another fun addition is a splash of almond or hazelnut extract for extra flavor. Each variation can make your cookies unique and tasty! To keep your cookies fresh, store them in an airtight container. Line the container with parchment paper. Place the cookies in a single layer. If you stack them, add more parchment paper between layers. This keeps them from sticking together. Keep the container at room temperature. Avoid direct sunlight or heat. If you want to freeze cookies, start by cooling them completely. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about one hour until solid. Then, transfer the cookies to a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. This way, you can enjoy them later. Espresso chocolate chip cookies can last up to one week at room temperature. If stored properly, they can stay fresh for about three months in the freezer. Over time, cookies may lose their chewiness, but they still taste great. Enjoy them fresh for the best flavor! If you don't have espresso powder, use instant coffee. You can use two teaspoons of instant coffee in place of one tablespoon of espresso powder. This swap will still give you a nice coffee flavor. Another option is to use brewed espresso. Just make sure to reduce the liquid in your recipe slightly. Yes, you can make the dough ahead! Just wrap it in plastic wrap and place it in the fridge for up to three days. When you are ready to bake, scoop out the dough and let it sit at room temperature for about 10 minutes. Then, bake as usual. You can tell the cookies are done when the edges are golden brown. The centers will look a bit soft, and that’s okay. They will firm up as they cool. If you like them chewier, take them out a minute early. Absolutely! You can double the recipe to make more cookies. Just make sure you have enough space on your baking sheets. Also, be careful not to overmix the dough when you combine the ingredients. Enjoy sharing the extra cookies! Espresso chocolate chip cookies are a delightful treat. We covered the essential ingredients, possible substitutions, and optional add-ins to customize your cookies. Clear steps helped you through mixing and baking, while tips ensured the perfect texture. Variations and storage tips maintain freshness for later enjoyment. Remember, you can experiment with flavors and share these cookies with friends. With the knowledge you've gained, you are ready to bake delicious cookies today.

Espresso Chocolate Chip Cookies

Delicious cookies infused with espresso and loaded with chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3.0 cup granulated sugar
  • 3.0 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  • Beat in the eggs one at a time, followed by the vanilla extract and espresso powder, mixing until well-combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Fold in the chocolate chips and chopped walnuts (if using) using a spatula until evenly distributed throughout the dough.
  • Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, leaving space between each cookie as they will spread while baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked—they will continue to cook on the baking sheet after removing from the oven.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a side of espresso or milk. Arrange cookies on a rustic wooden board and sprinkle a dusting of powdered sugar for a charming finish. Enjoy!
Keyword chocolate chip, cookies, espresso