Espresso Chocolate Chip Cookies
If you’d asked teenage me about combining coffee and cookies, I would have pulled a face and probably made some crack about ruining a perfectly good biscuit. But grown-up me—slightly obsessed with both dark chocolate and a good, strong cup of joe—now makes these Espresso Chocolate Chip Cookies pretty much once a month. There’s something oddly comforting about the smell of coffee meeting butter and sugar. Plus, last Thanksgiving, my uncle tried to sneak four of these before dinner. Caught him. He claims they’re for “research purposes,” whatever that means.
Why I Reach for This Recipe
I bake these whenever it’s gloomy outside and I need, well, a hug in food form. My family gobbles them up before they’ve cooled, honestly. (My partner actually complains they’re gone too soon, but, like, you can make them yourself, mate!) There’s this one time I used decaf espresso powder by accident—kids’ sleepover, you know—and surprisingly no one noticed, so maybe my coffee snobbery is unjustified… Or not.
Here’s What Goes In (Substitutions Alert!)
- 1 cup unsalted butter (softened; you can totally use salted and skip adding extra salt—my gran did and survived)
- 1 cup brown sugar (light or dark; I lean to dark, more flavour, but use what you’ve got)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract (sometimes I get cheap and use imitation—no shame)
- 2 cups all-purpose flour (once tried bread flour, a bit chewier—interesting, not essential)
- 1 tbsp instant espresso powder (if you don’t have it, very strong instant coffee, but don’t tell the purists)
- 1 tsp baking soda
- 1/2 tsp salt (skip it if your butter’s salty, or just forget it like I do sometimes; really, cookies still vanish)
- 1 1/2 cups chocolate chips or chunks (mix of milk and dark for drama, honestly; if you’re feeling wild, white choc gets a thumbs up)
- Optional: 1/2 cup chopped toasted pecans or walnuts (my aunt refuses to eat them without nuts—I just ignore her sometimes)
How It Comes Together (Don’t Worry About Perfection!)
- Cream the butter and both sugars together. Use a stand mixer if you want, but actually, I sometimes just use a wooden spoon and a strong arm—call it my gym session for the day.
- Add eggs one at a time and blend. Stir in the vanilla next. If things look a bit lumpy, don’t fret; trust the process.
- Sift (or dump, tbh) the flour, baking soda, espresso powder, and salt into the wet stuff. Mix gently. Too much aggression here gives you tough cookies—learned that the hard way.
- Fold in chocolate chips and nuts if you’re doing those. This is where I usually steal a blob of dough—no regrets, except I always drop a bit on the floor.
- Scoop out blobs about the size of a ping pong ball onto a baking sheet (lined, but if you forgot, just butter it up; also, silicone mats are a dream if you have one).
- Chill the sheet in the fridge for 20-30 mins—unless you’re hangry, then just chuck them straight in the oven, but honestly, chill = less cookie spread. Bake at 350°F (175°C) for about 10-12 mins. The edges should be slightly golden, middle soft. Don’t overbake—unless you love crunchy, I won’t judge.
- Let cool on the tray a few minutes before moving to a rack. Or eat them warm because, well, who can actually wait?
Peculiar Discoveries & Notes From My Kitchen
- I thought using really expensive chocolate chips would change my life. Turns out, supermarket ones taste just fine once baked and melty.
- Don’t skip chilling the dough unless you like frisbee-cookies (I do, sometimes, but only with milk).
- Actually, letting these cookies sit overnight makes the coffee and chocolate meld together in a way I did not expect. Try it, if you can manage not to eat them all on day one.
- My dog once stole a cooled cookie off the counter—so, uh, keep them out of reach if your pets are cookie bandits.
What I’ve Tried (The Good, The Weird, The Slightly Sad)
- Added a sprinkle of sea salt on top—fancy, but honestly, not necessary unless you’re trying to impress someone
- Used coconut oil instead of butter once—it was…okay, but tasted a bit too much like the tropics for me
- Subbed in white chocolate and cranberries once for a ‘holiday’ vibe, which my kids called ‘confusing but delicious’
- Once tried doubling the espresso. Oops. It was like slapping your face with a coffee bean. Stick with 1 tablespoon
Tools & Workarounds You Can Use
If you’ve got a mixer, use it; makes life easier. But a whisk and some elbow grease work. No cookie scoop? Two spoons will do (I sometimes just use my hands for rustic blobs). No parchment paper? Butter the tray—even an old pizza stone works. See, necessity breeds, uh, kitchen innovation?
Keeping Leftovers (If You’re Lucky)
Store cooled cookies in a jar or tin. Airtight is best—though honestly, in my house, they vanish in 24 hours. They freeze well too, but I’ll eat them right out the bag, cold or not. Oh, don’t store ’em near onions in the fridge. Learned that the hard way.
How I Serve ‘Em (or, The Cookie Parade)
Right, so these are superb with a glass of cold milk. Or espresso on espresso, if you’re wild like my cousin. Sometimes, I sandwich a scoop of coffee ice cream between two and call it a dessert. My mum dunks them in hot tea—strange, but, hey, family traditions make us who we are.
Stuff I Messed Up (So You Don’t Have To)
- I once used hot melted butter. The dough was soup, the cookies were pancakes. Wait for it to cool! Even if you’re impatient.
- Overbaked these while distracted—kids, dog, doorbell. Dry cookies are fine, but these are magic when just set.
- Measured flour by eye—not smart. Get it close. Or at least use a mug you trust.
Real Questions I Get (Yes, People Ask These!)
- Can I make these without coffee?
Sure, just skip the espresso. You’ll have pretty good Chocolate Chip cookies, minus the buzz. - What if I don’t have chocolate chips?
Break up a bar, use buttons, or even chunks of Easter bunny—no rules here. - These spread too much! What happened?
Usually means the butter was too soft or dough too warm. Or maybe your oven just runs hot, which mine does… sometimes. Try chilling the dough next time. - How do I double this?
No trick, just double everything; use two trays (learned that after a silly overflow one Christmas!) - Can I make these vegan?
I haven’t tried, but I’d use coconut oil and flax eggs. Or try Nora Cooks’ vegan cookies for inspiration. - Espresso powder—where do I get it?
Online’s easiest; King Arthur makes a good one. Supermarkets stock it sometimes—just ask, or use instant coffee if desperate (no one’s judging!)
Random fact to round us out: I always seem to bake this on rainy Wednesdays. Maybe it’s the universe’s way of making sure my kitchen smells amazing, or just my excuse for coffee and chocolate therapy. Whichever, I hope you try these, and if you mess up, tell me. We’ll start a club.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, instant espresso powder, baking soda, and salt.
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3In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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4Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
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5Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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