If you dig coffee and chocolate chips, these Espresso Chocolate Chip Cookies are for you! This doughy cookie is flecked with espresso and studded with semi-sweet chocolate chips. You’re gonna love ‘em!
Song giving me life – Duran Duran Hungry Like the Wolf
It’s been ten days since my last blog post. 10 DAYS! I didn’t realize it had been this long. I’m back and I’m going to keep it hella short because you have cookies to bake.
Now flow with me, let’s talk about these Espresso Chocolate Chip Cookies.
I’ve been adding coffee to errthang. I hope you’re not tired of one more espresso recipe.
I learned something new. More flour = doughy cookie situation. I dig that shit.
Brown sugar gives these cookies a fresh caramelized flavor.
Walnuts for crunch.
Flecked with espresso, studded with chocolate chips, and left slightly under baked. I love me a soft cookie. And this IS a soft cookie. If you’re sensitive to caffeine, I suggest you eat these in the morning. Morning cookies are the shit.
I have, however, eaten a few of these cookies at 8 PM without vibrating in place.
I guess I’m developing a tolerance. And once you have a few of these bad boys, you will too.
Espresso Chocolate Chip Cookies
- 3 cups spooned into cup then leveled All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ¼ cup Light brown sugar tightly packed
- ¼ cup Granulated sugar
- 2 Large eggs room temperature
- 1 tablespoon Vanilla bean paste
- 1 tablespoon Coffee liqueur
- 2 cups heaping Semi-sweet chocolate chips
- ¼ cup Coffee granules I used Café Du Monde
- Preheat the oven to 375° Fahrenheit and line 2 cookie sheets with parchment paper. Set aside.
- Add the flour, baking soda, baking powder, and salt to a large bowl. Whisk quickly to combine and set aside.
- In a bowl of an electric mixer fitted with a paddle attachment (hand mixer and large bowl works here too), cream the butter and sugars over medium/high speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time beating well after each addition, followed by the vanilla bean paste and the coffee liqueur. Stop and scrape the mixer to incorporate ingredients.
- Turn the mixer speed to lowest setting. Add in the flour. I like to add it all at once, but feel free to add it gradually. Mix over low speed until just combined. You should see dry bits of flour. Stop and remove bowl from mixer.
- Fold in the chocolate chips and the coffee granules.
- Scoop spoonfuls of dough with a cookie scoop onto your hand and roll them quicky into balls.
- Place balls of cookie dough onto the baking sheets. Place baking sheet in the oven and bake for 9-12 minutes (shorter time for a goeey cookie), rotating the pan mid-way through for even baking.
- Remove cookie sheet from the oven and allow cookies to cool for about 5 minutes in the pan, then transfer cookies to a wire pan to cool completely.
- Makes over 3 dozen medium sized cookies.
- Adapted from: Lemon Tree Dwelling