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 ½ 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 butter–egg 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 350°F (180°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.