Introduction
Sink your teeth into these delectable Chewy Chocolate Espresso Cookies that blend rich chocolate and a hint of espresso for the perfect afternoon treat or an after-dinner delight. With their soft centers and slightly crisp edges, they’re sure to become a favorite in your cookie repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, espresso powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly crackled.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
- For an extra chocolatey experience, use a combination of semi-sweet and dark chocolate chips.
- Make sure your butter is softened to room temperature for the best texture.
- Store any leftover cookies in an airtight container for up to a week.
Cooking Techniques
Creating these cookies is simple yet satisfying. Focus on creaming the butter and sugars well to incorporate plenty of air, which will result in those deliciously chewy centers. Mixing the dry ingredients separately ensures an even distribution of the baking soda and espresso powder.
FAQ
- Can I substitute the espresso powder? Yes, finely ground coffee can be used as a substitute.
- What’s the best way to store these cookies? Keep them in an airtight container at room temperature.
- Can I freeze the cookie dough? Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag.
Conclusion
These Chewy Chocolate Espresso Cookies are a delightful blend of flavors and textures, making them perfect for any occasion. Whether enjoyed with a cup of coffee or shared with friends, they are bound to satisfy your cravings and bring warmth to your kitchen. Happy baking!