Chocolate Chip Espresso Cookies

These chewy bites are peppered with generous flecks of espresso and gorgeous chunks of chocolate!


May 2011 | By Aileen Anastacio
Chocolate Chip Espresso Cookies
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

May 2011

These chewy bites are peppered with generous flecks of espresso and gorgeous chunks of chocolate! Dunk in a comforting cup of coffee or pair with a rich coffee shake.  

Makes 30 to 36 cookies 
Prep Time
15 minutes 
Baking Time
9 to 10 minutes

 

1 cup butter, cubed
1/3 cup sugar
1 1/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons coarsely ground espresso beans
2 1/3 cups (16 ounces) semisweet chocolate chips
 

 

Beat butter and sugars together in a bowl.

Add eggs one at a time until well blended, then add vanilla extract.

3  In a separate bowl, combine all-purpose flour, baking soda, salt, and ground espresso. Mix to combine.

Gradually add the flour mixture to the batter. Mix and then stir in semisweet chocolate chips.

Place dough in an airtight container and chill for at least 1 hour or overnight before baking.

Preheat oven to 375ºF. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.

Using a 30-gram ice cream scooper, scoop dough onto a silicone mat- or parchment paper-lined cookie sheet, keeping cookies 2 inches apart.

Bake for 9 to 10 minutes or until edges are slightly golden and centers are still slightly soft. Allow to cool for 5 minutes before serving. Store in an airtight container at room temperature for about 4 days.

 



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