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Chewy Chocolate Espresso Cookies Recipe

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4.8 from 83 reviews

These Chewy Chocolate Espresso Cookies combine rich chocolate flavor with a hint of espresso for a delightful twist on classic chocolate cookies. Soft and chewy with chunks of semi-sweet chocolate and dark chocolate chips, these cookies are perfectly balanced with a sprinkle of sea salt for an irresistible treat.

Ingredients

Scale

Dough Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp instant espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 oz chopped semi-sweet chocolate
  • 1 cup dark chocolate chips

Finishing

  • 1 tsp sea salt

Instructions

  1. Prepare baking sheets. Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugar. Using a mixer, cream together the softened butter and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add eggs and vanilla. Mix in the eggs and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
  4. Combine dry ingredients. In a separate large bowl, whisk together all-purpose flour, cocoa powder, espresso powder, baking soda, and kosher salt.
  5. Mix dry and wet ingredients. Slowly add the dry ingredients to the butter mixture and mix just until combined to avoid overmixing which can toughen cookies. Gently fold in the chopped semi-sweet chocolate and dark chocolate chips for melty chocolate pockets.
  6. Scoop dough. Using a 2-tablespoon measure, scoop portions of dough and place them at least 2 inches apart on the parchment-lined baking sheets to allow for spreading.
  7. First bake. Bake in a preheated oven at 350˚F (175˚C) for 10 minutes or until the edges are lightly golden and the cookies are just barely set.
  8. Shape cookies. Remove the tray from the oven and, while hot, gently tap the baking sheet on the counter to sink the centers of the cookies. Use a large round cookie cutter to shape the edges into perfect circles.
  9. Second bake. Return the cookies to the oven for an additional 3 minutes or until they’re golden brown and no longer wet looking in the center.
  10. Cool and finish. Allow cookies to cool completely on the baking tray, then sprinkle with sea salt to enhance the chocolate flavors.
  11. Remove from sheet. Use a thin metal spatula to carefully remove the cookies from the baking sheet, preserving their chewy texture.

Notes

  • Use room temperature butter for easier creaming and better texture.
  • Espresso powder enhances the chocolate flavor without adding a strong coffee taste.
  • Gently tapping the baking sheet helps create a uniform cookie shape and chewy center.
  • Sea salt topping balances the sweetness and intensifies chocolate flavors.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: chewy chocolate cookies, espresso cookies, chocolate espresso cookies, easy chocolate cookies, coffee flavored cookies, chocolate chip cookies

Find it online: https://platedbyemma.com/chewy-chocolate-espresso-cookies-recipe/