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Chewy Chocolate Espresso Cookies Recipe

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4.4 from 11 reviews

Chewy Chocolate Espresso Cookies combine rich cocoa, bold espresso, and melty chocolate chunks for an indulgent treat with a perfectly soft and chewy texture. These cookies are easy to make, with a subtle coffee kick that enhances the deep chocolate flavor, finished with a sprinkle of sea salt for balance.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Chocolate

  • 4 oz chopped semi-sweet chocolate
  • 1 cup dark chocolate chips

Finishing

  • 1 teaspoon sea salt

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper to ensure cookies don’t stick and to facilitate easy cleanup.
  2. Cream Butter and Sugar: Using a mixer, beat softened butter and light brown sugar together until the mixture becomes light, fluffy, and well combined, which helps create a tender texture in the cookies.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly and scraping down the sides of the bowl to ensure even distribution.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing just until all the ingredients are combined to avoid overworking the dough.
  6. Fold in Chocolate: Gently fold in the chopped semi-sweet chocolate and the dark chocolate chips to evenly distribute the chocolate chunks throughout the dough.
  7. Shape Cookies: Using a cookie scoop or spoon, scoop out 2-tablespoon-sized portions of dough and place them on the prepared parchment-lined baking sheets, spacing each cookie at least 2 inches apart to allow for spreading.
  8. Bake: Bake in a preheated oven at 375˚F (190˚C) for 9-11 minutes, or until the cookies are no longer wet looking on top but still soft in the center.
  9. Shape Cookies (Optional): While the cookies are still warm, if desired, use a large, round cookie cutter to gently shape them into perfect circles for a uniform appearance.
  10. Cool and Finish: Allow cookies to cool completely on the baking trays before sprinkling them with sea salt. Use a thin metal spatula to carefully remove the cookies from the tray to maintain their shape.

Notes

  • Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
  • Using high-quality espresso powder enhances the coffee flavor without bitterness.
  • The sea salt on top provides a pleasant contrast to the sweet chocolate.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For an extra mocha flavor, use a combination of semi-sweet and dark chocolate chips.

Find it online: https://flavorspath.com/chewy-chocolate-espresso-cookies-recipe/