Welcome to your new favorite cookie recipe: Espresso Chocolate Chip Cookies. These cookies bring together the rich, bold flavor of espresso with the comforting sweetness of chocolate, creating a delightful treat that's perfect for any occasion.
Butter: Provides a rich, creamy base that helps create a soft and chewy texture. Make sure it's softened to blend well with the sugars.
Granulated Sugar: Adds sweetness and helps achieve a crispy edge on the cookies.
Brown Sugar: Contributes a moist, chewy texture and a hint of molasses flavor.
Eggs: Bind the dough together and add moisture, helping the cookies rise slightly.
Vanilla Extract: Enhances the flavor profile, adding warmth and complexity.
Instant Espresso Powder: Infuses the cookies with a subtle coffee flavor that complements the chocolate.
All-Purpose Flour: Forms the structure of the cookies, providing the necessary bulk.
Baking Soda and Baking Powder: These leavening agents help the cookies rise and create a light texture.
Salt: Balances the sweetness and highlights the other flavors.
Semisweet Chocolate Chips: Offer a rich, chocolaty contrast to the espresso flavor.
Walnuts (optional): Add a crunchy texture and nutty flavor, which pairs well with both coffee and chocolate.
These cookies are delightful on their own, but consider serving them alongside a scoop of vanilla ice cream for a decadent dessert. They also pair wonderfully with an after-dinner espresso or a glass of cold milk to complement the coffee notes.
First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This setup ensures the cookies bake evenly and don’t stick.
Grab a large bowl and cream together the softened butter, granulated sugar, and brown sugar. You’re aiming for a light and fluffy mixture here, which usually takes a few minutes of vigorous mixing.
Next, beat in the eggs one at a time. This helps them incorporate smoothly. Stir in the vanilla extract and instant espresso powder, which will dissolve and blend beautifully into the batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This combination is your dry mix, and it’s crucial for achieving the right cookie texture.
Gradually mix the dry ingredients into the wet mixture. You want to combine them until just mixed to avoid overworking the dough.
Now, fold in the chocolate chips and walnuts, if you’re using them. Be gentle to keep the chips intact and evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each to allow for spreading.
Bake for 10-12 minutes, watching for the edges to turn golden brown. This indicates they’re perfectly baked and ready to come out of the oven.
Allow the cookies to cool on the baking sheet for about 5 minutes. This lets them firm up slightly before you transfer them to a wire rack to cool completely.
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