Espresso Chocolate Chip Cookies
Espresso chocolate chip cookies packed with deep chocolate flavor and a pop of espresso. They check all of the texture boxes- chewy, fudgy, and gooey! The perfect chocolate espresso cookie for the chocolate lover in your life.
Equipment
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheet
- Handheld or stand mixer
- Parchment Paper
Ingredients
- 9 tablespoons salted butter (131 grams) room temperature
- ¼ cup granulated sugar (55 grams)
- ¾ cup dark brown sugar (154 grams) packed
- 1 large egg
- 1 large egg yolk
- 6 teaspoons Instant Espresso Powder
- 1 teaspoon vanilla extract (5 grams)
- 1 ¼ cups all purpose flour (155 grams)
- 6 tablespoons natural cocoa powder (40 grams)
- ½ teaspoon baking soda (4 gram)
- ½ teaspoon kosher salt
- 1 teaspoon cornstarch (3 grams)
- 1 ¼ cups chocolate chunks or chips (248 grams) mix of dark and semi sweet chocolate
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Using beaters or the paddle attachment on a stand mixer, cream the butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, vanilla extract, and espresso powder, beat on medium speed just until combined, do not over mix. Scraping down the bowl as needed.
- Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt. Add it to to the butter and sugar mixture in 2 batches
- Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed. Fold in the chocolate chips.
- Using a medium cookie scoop, portion out 6 balls of dough per sheet, with enough space to spread in between. Or portion out 60 gram balls. Roll them in your hands making the balls smooth. I recommend making them the right size for the correct texture.
- Bake for 10-12 minutes, they will look under baked but will continue baking on the cookie sheet, do not over bake. Scoot the cookies- place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion. Finish with flaky sea salt.
Notes
Do not over bake! The cookies will continue baking on the cookie sheet.
Sift or whisk your cocoa powder, cocoa powder tends to be very lumpy, the lumps will not bake out.
STORAGE
Room Temperature: Place the chocolate espresso cookies in a tin, they will stay fresh for 3 days.
Freezer: Place in an airtight container, freeze up to 2 months.
Freezing the cookie dough: Place the cookie dough balls into an airtight container, freeze up to 2 months. Bring the dough to room temperature before baking
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.