Description
Enjoy the perfect blend of rich flavors with this Soft & Chewy Coffee Chocolate Chip Cookies recipe! Designed for those who love both coffee and chocolate, these cookies are a tasty twist on the classic chocolate chip cookie by infusing it with the bold taste of espresso powder!
Ingredients
Scale
- 170 g (¾ cup) unsalted butter, melted
- 275 g (1 ¼ cups) light brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 230 g (1 ¾ cups) all-purpose flour
- 3/4 teaspoon baking soda
- ½ teaspoon salt
- 1.5 tablespoons espresso powder
- 255 g (1 ½ cups) semi-sweet chocolate chips or chunks
Instructions
- In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg, egg yolk, and vanilla and whisk to combine.
- Sift the flour, baking soda, and salt into the wet ingredients. Add the espresso powder and fold until mostly combined.
- Add the chocolate chips and continue mixing until combined. Refrigerate for at least 2 hours or overnight.
- When ready to bake the cookies, remove the dough from the fridge. Preheat the oven to 350°F/177°C. Line a large baking sheet with parchment paper.
- Using a 2-ounce scoop, scoop the dough into balls and arrange on the baking sheet, leaving 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
- Allow the cookies to cool for 5 minutes on the hot sheet pan, then transfer them to a wire cooling rack.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking