Espresso Chocolate Chip Cookies Recipe

Name: Espresso Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter, at room temperature; 1 cup packed light brown sugar; 3 tablespoons granulated sugar; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons instant espresso coffee powder; 1 1/2 cups semisweet chocolate chunks (or chips)

Servings: persons

1/2 cup (1 stick) butter, at room temperature
1 cup packed light brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chunks (or chips)

1
Preheat oven to 300 F. Line a baking sheet with parchment paper.
2
Whisk the flour, baking powder, baking soda, salt and espresso powder together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. With the mixer on low speed, add the dry ingredients, and beat just until combined. Mix in the chocolate chips.
3
You can bake the cookies immediately but I liked them better after refrigerating the dough for a few hours (or even overnight).
4
Portion the dough into 1-2 tablespoon balls (I weighed mine - each was just over 1 oz) and place on the prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle (the cookies do not spread much during baking). Bake for about 14-15 minutes or until edges are set (the cookies will seem underbaked, but as they cool they'll set and be perfectly chewy). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack.

1182

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, at room temperature, 1 cup packed light brown sugar, 3 tablespoons granulated sugar, 1 large egg, at room temperature, and more.

Yes, Espresso Chocolate Chip 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.

Espresso Chocolate Chip Cookies

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