Introduction
There’s nothing like the aroma of freshly baked cookies wafting through your kitchen. These Chewy Chocolate Espresso Cookies combine the rich flavor of chocolate with a delightful coffee kick, making them the perfect treat for any occasion or simply to enjoy with a cup of coffee. Whether you’re a chocolate lover or a fan of espresso, these cookies are sure to satisfy your cravings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 1 tablespoon instant espresso powder
- 2 cups 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).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cocoa powder, and instant espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are set but the centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes or Tips
- For an extra espresso kick, you can add more instant espresso powder, but start with small amounts.
- Use high-quality chocolate chips for the best flavor.
- These cookies are perfect for freezing—simply store them in an airtight container and thaw when ready to enjoy.
- Experiment with different chips, such as white chocolate or peanut butter chips, for varied flavor profiles.
Cooking Techniques
Baking these cookies requires a few straightforward techniques. It’s important to cream the butter and sugars until fluffy, as this incorporates air for a lighter texture. Be sure to mix the dry ingredients thoroughly to avoid clumps, and cool the cookies on racks to achieve the perfect chewy texture.
FAQ
- Can I substitute the butter with margarine? Yes, but the flavor and texture may differ slightly.
- What can I use instead of instant espresso powder? You could use finely ground coffee, though the flavor may be more pronounced.
- How should I store the cookies? Store them in an airtight container at room temperature for up to one week.
- Can these cookies be made gluten-free? Yes, you can substitute with a gluten-free all-purpose flour blend.
Conclusion
These Chewy Chocolate Espresso Cookies are a delightful way to indulge your sweet tooth while enjoying the bold flavors of chocolate and coffee. Perfect for sharing or savoring all by yourself, they’re a wonderful addition to any dessert table. Happy baking!