Espresso Chocolate Chip Cookies
These espresso chocolate chip cookies are soft, chewy, and absolutely loaded with coffee flavor. Instant espresso dissolved in warm water goes right into the dough for a rich, aromatic depth that makes these cookies completely irresistible for coffee lovers. Packed with hazelnut chocolate chunks and semi-sweet chocolate chips throughout, they are deeply satisfying and disappear fast. Also try my Chocolate Chunk Cookies, Earl Grey Butter Cookies, or Chocolate Crinkle Cookies.
Espresso Chocolate Chip Cookies
These Espresso Cookies are soft and chewy and filled with crunchy hazelnuts and coffee flavor.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (110 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 large egg
- 1 Ā½ tsp (4 g) Instant espresso coffee dissolved in 1 tbsp warm water
- 1 cup (125 g) All-Purpose Flour
- 1/2 tsp (4 g) salt
- 1/2 tsp (3 g) baking soda
- 1/4 cup (40 g) semi sweet chocolate chips
- 8-9 squares (60 g) Hazelnut chocolate chunks
Instructions
- Beat the melted butter, brown sugar, granulated sugar and vanilla for 1 minute. Add the egg and beat for about 3 minutes until light and fluffy.
- Mix the flour, salt and baking soda separately. Dissolve the instant espresso in the warm water and mix into the butterāegg mixture.
- Add the dry mixture in two additions. Fold in the hazelnut chocolate chunks and semisweet chocolate chips, then chill the dough for 30 minutes.
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls, wetting your hands if the dough is sticky. Place on a parchment-lined tray about 3 inches (8 cm) apart.
- Bake on the middle rack of a preheated oven at 350Ā°F (180Ā°C) for 10 minutes. Cool enough to handle, then transfer to a rack.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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