Espresso Chocolate Chip Cookies

Name: Espresso Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 3/4 cup packed light brown sugar; 3/4 cup granulated sugar; 3 tablespoons espresso powder; 2 teaspoons pure vanilla extract; 2 large eggs; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups chocolate chips (I like a mix of semi-sweet and dark chocolate)

Chewy, buttery and crinkly Espresso Chocolate Chip Cookies might just be the best yet!

I love coffee and I really love chocolate, so why not combine the two in a cookie!? Coffee brings out the flavor of chocolate, so it really takes these cookies to another level. They’re like a grown up version of a chocolate chip cookie.

Now lets talk about what’s in these cookies…

Espresso powder-You can use any ground espresso beans or even instant espresso powder in this recipe.
Chocolate-Whenever I make chocolate chip cookies, I like to use a mix of semi-sweet and dark chocolate chips or chunks. I have recently discovered HU Gems, and I am never going back. They melt beautifully and make those delicious chocolate puddles on each cookie.

More Cookie Recipes You’ll Love:

Happy Baking!

Espresso Chocolate Chip Cookies

Author: Elisabeth & Butter

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
3 tablespoons espresso powder
2 teaspoons pure vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips (I like a mix of semi-sweet and dark chocolate)

Instructions

Preheat the oven to 350° F and line a baking sheet with parchment paper.
In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat together the softened butter, brown sugar, granulated sugar and espresso powder for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl and add in the eggs and vanilla, beating to combine.
Turn the mixer to low speed and add in the flour, baking soda, baking powder, and salt. Fold in the chocolate chips, saving some for the top of the cookies.
Scoop the dough into 2 tablespoon balls and place 3 inches apart on the baking sheet. Add a few chocolate chips to the top of each cookie and bake for 8-10 minutes, or until lightly golden on the edges but still soft and gooey in the center. Remove from oven and immediately tap the baking sheet on the counter several times to flatten them. Eat warm with a glass of cold milk!