Espresso Chocolate Chip Cookies

Name: Espresso Chocolate Chip Cookies
Prep time: 3 h 50 min
Cook time: 10 min
Total time: 4 h
Yield: 22
Cuisine: American

(4)

"Bitter espresso and dark chocolate elevate the classic chocolate chip cookie"

-- @crumbleberrybakery

These espresso chocolate chip cookies are sweet, gooey, and flavored with espresso to compliment the chocolatey flavor

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Prep time: 3hrs 50mins

Cook time: 10mins

Serves or Makes: 22

Recipe Card

Step 1
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, espresso powder, and kosher salt. Set aside.
Step 2
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the butter, granulated sugar, and light brown sugar until light and fluffy (about 5 minutes on medium speed).
Step 3
Once the butter and sugar is creamed, scrape down the bowl. Then, with the mixer running on low speed, add in the vanilla, egg, and egg yolk. Continue mixing until combined.
Step 4
Add in the dry ingredients and mix on the lowest speed until the flour is hydrated (not any longer than that). Toss in the roughly chopped chocolate and mix on low speed until evenly distributed.
Step 5
Transfer the dough to the fridge to chill for about an hour.
Step 6
Halfway through the chilling, preheat the oven to 350 F (180 C).
Step 7
Once the dough has chilled, remove from the fridge and scoop six 2-tbsp sized balls of dough (I use a cookie scoop) and place on a parchment-lined baking tray.
Step 8
Bake the cookies on the top rack of the oven for 7 minutes, then remove the tray from the oven and bang it on the countertop a few times to deflate and make those pools of melted chocolate visible. Return to the oven for another 2 minutes.
Step 9
Remove from the oven and cool.
Step 10
These cookies are best served slightly warm, store baked cookies in an air-tight container. Store any extra cookie dough balls in the fridge for about a week.