Chocolate Chip-Espresso Cookies – a delicious recipe with flour, baking powder, salt, semi-sweet chocolate chips, unsalted butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small, combine flour, baking powder and salt. Set aside.
2
Bring 2 cups water to a boil in a pot. Lower to a simmer. Put a glass bowl over the pot; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
3
In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso, then mix in the chocolate mixture. Let it cool.
4
Stir in the flour mixture and the remaining 3/4 cup chocolate chips. Put bowl in the fridge for 15-30 minutes to the the dough firm up.
5
Make tablespoon-sized dough balls. Put on cookie sheet and freeze overnight. If a cookie sheet won't fit in your freezer, you can use a plate.
6
To bake, preheat oven to 375u00b0F. Completely grease a NEW cookie sheet. Don't thaw the dough. Arrange dough balls 2 inches apart on the pan.
7
Bake 7-10 minutes, checking to see if they're done by sticking a toothpick inches If it comes out close to clean, they're ready! If it comes out wet with batter, continue to bake cookies until done. Enjoy!
8
Note: Baking cookies straighht from the freezer will make them chewier on the inside and crispier on the top!
926
kcal
Calories
49
g
Fat
108
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 2 1/2 cups semi-sweet chocolate chips, and more.
Yes, Chocolate Chip-Espresso Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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