Espresso And Chocolate Chip Cookies Recipe

Indulge in the ultimate chocolate experience with these Espresso & Chocolate Chip Cookies! Three types of decadent chocolate, combined with the rich aroma of espresso, create a fudgy, brownie-like cookie that will redefine your expectations. These aren't your average chocolate chip cookies – they're intensely flavorful, intensely chocolatey, and intensely delicious. We've simplified the original recipe using instant coffee for maximum ease and flavor. Prepare to be amazed!

Prep Time 25 mins
Cook Time 75 mins
Calories 190.4 kcal
Protein 5g
Rating 3.0 (1 Reviews)
Espresso And Chocolate Chip Cookies 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Espresso And Chocolate Chip Cookies

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How to Make Espresso And Chocolate Chip Cookies

  1. Melt: In a medium saucepan, combine 4 ounces bittersweet chocolate, 2 ounces unsweetened chocolate, and 1 cup (2 sticks) unsalted butter. Heat over low heat, stirring constantly until smooth and melted.
  2. Cool: Remove from heat and let cool for 10-15 minutes.
  3. Combine Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, and 2 tablespoons instant espresso powder.
  4. Mix: Beat with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy.
  5. Add Chocolate: Gradually add the cooled melted chocolate mixture to the wet ingredients, beating until fully combined.
  6. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Add Chocolate Chips: Stir in 1 cup semi-sweet chocolate chips and ½ cup dark chocolate chips.
  9. Rest the Dough: Cover the dough with wax paper and let it rest at room temperature for 20 minutes to thicken.
  10. Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  11. Bake: Scoop 3 ounces of dough per cookie, leaving 2 inches between each cookie. Bake for 12-14 minutes, or until the edges are set and the tops are no longer moist. Do not bake in a cold oven.
  12. Cool: Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

81g

Fat

32g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation For Large Groups Drop Cookies Desserts Cookies And Brownies Chocolate Dietary Low Sodium Low In Something Number Of Servings 4 Hours Or Less