Espresso Chocolate Chip Cookie Recipes

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CHEWY ESPRESSO CHOCOLATE CHIP COOKIES



Chewy Espresso Chocolate Chip Cookies image

Take your chocolate chip cookies to the next level with these brown butter espresso chocolate chip cookies. Have your coffee and eat it too :)

Provided by Sofi | Broma Bakery

Categories     dessert

Time 26m

Number Of Ingredients 10

3/4 cups unsalted butter, browned and cooled
1 cup dark brown sugar, packed
1/3 cup white sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cup all purpose flour
1/4 cup espresso powder
1/2 teaspoon baking soda
4 ounces dark chocolate, roughly chopped

Steps:

  • Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
  • In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
  • In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
  • Refrigerate the cookie dough for at least a half hour, or overnight.
  • When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
  • Allow to cool before eating!

ESPRESSO CHOCOLATE CHIP COOKIES RECIPE



Espresso Chocolate Chip Cookies Recipe image

These Espresso Chocolate Chip Cookies have delicious coffee notes that complement the dark chocolate chunks, topped with flaky sea salt.

Provided by Adrianna Adarme

Categories     Cookies     Dessert

Time 2h30m

Number Of Ingredients 13

1 1/4 cup unsalted butter
1/4 cup espresso grounds
3 1/3 cups all-purpose flour
1 tablespoon espresso grounds
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs (at room temperature)
2 teaspoons vanilla extract
12 ounces dark chocolate chunks or semi-sweet chocolate chips
Large flakes of salt (such as Maldon or Jacobson)

Steps:

  • To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it's covered in the butter. Cover the saucepan and allow to steep for 20 minutes. When it's done, pour it through a fine mesh strainer, into a large bowl OR the bowl of a stand-up mixer.
  • Discard the used up espresso grounds. Set aside.
  • To a medium bowl, whisk the flour, espresso grounds, baking powder, baking soda and salt together. Set aside.
  • Grab the large bowl OR the bowl of a stand-up mixer (using the paddle attachment) with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
  • In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Using a medium cookie scoop, scoop out balls of dough. If it's super chilled, you may need to push some dough into the scoop so it's nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
  • Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you've baked all the cookies.
  • To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.

Nutrition Facts : Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 79 mg, Fiber 1 g, Sugar 3 g, Calories 110 kcal, ServingSize 1 serving

ESPRESSO CHOCOLATE CHIP COOKIES



Espresso Chocolate Chip Cookies image

Dark chocolate cookies with white chocolate chips and gound espresso beans. The recipe was inspired by the dark chocolate cookies at Beantraders, the best coffee shop in Durham, NC. We always use Beantraders espresso beans for the recipe. The cookies are even better if warmed in a toaster oven.

Provided by mw20265

Categories     Drop Cookies

Time 1h10m

Yield 55 cookies

Number Of Ingredients 10

1 1/4 cups butter, softened overnight at room temperature
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour, sifted
3/4 cup dark cocoa
3 tablespoons whole espresso beans
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces white chocolate chips

Steps:

  • Heat oven to 350°F.
  • Grind the espresso beans to a fine powder.
  • Combine flour, cocoa, ground espresso beans, baking soda and salt.
  • In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min).
  • Add eggs and vanilla extract. Beat well at medium speed for 2 minute.
  • Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly!
  • Stir in chocolate chips at slow speed to give the final cookie dough.
  • Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven.
  • Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 126.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 19.6, Sodium 82, Carbohydrate 16, Fiber 0.3, Sugar 11, Protein 1.3

CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

Provided by Food Network

Categories     dessert

Time 52m

Yield 60 cookies depending on size

Number Of Ingredients 10

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

Steps:

  • In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
  • Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
  • In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
  • Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

ESPRESSO CHOCOLATE CHUNK COOKIES



Espresso Chocolate Chunk Cookies image

These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.

Provided by Lauren Magenta

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup packed light brown sugar
¾ cup unsalted butter, softened
½ cup white sugar
1 shot brewed espresso
1 large egg
1 teaspoon vanilla extract
1 ½ cups dark chocolate chunks
1 teaspoon flaky sea salt

Steps:

  • Whisk flour, baking soda, and kosher salt together in a medium bowl.
  • Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
  • Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
  • Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES



Cardamom and Espresso Chocolate Chip Cookies image

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.

Provided by Kim

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 13

3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
  • Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
  • Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
  • Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g

DARK-CHOCOLATE COOKIES WITH ESPRESSO



Dark-Chocolate Cookies with Espresso image

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 22

Number Of Ingredients 10

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
  • Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 173 g, Fat 9 g, Fiber 1 g, Protein 2 g

CHEWY CHOCOLATE ESPRESSO COOKIES



Chewy Chocolate Espresso Cookies image

This intense chocolate cookie has a crackly exterior with a deeply fudgey and chewy interior.. Recipe is from pastry chef Kate Jansen, who serves them at her restaurant, Willow, in Arlington, VA and was printed in the Washington Post. Dough needs 1 hour refrigeration. To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Provided by blucoat

Categories     Drop Cookies

Time 30m

Yield 40 cookies

Number Of Ingredients 11

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semi-sweet chocolate chips (Jansen uses Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans
2 teaspoons vanilla extract
1 cup walnuts, toasted, then coarsely chopped

Steps:

  • Combine the flour, baking soda and salt in a small bowl and set aside.
  • Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
  • In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
  • Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
  • Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 152, Fat 9.6, SaturatedFat 4.7, Cholesterol 27.2, Sodium 46.3, Carbohydrate 17, Fiber 1.4, Sugar 12, Protein 2.3

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From books-n-cooks.com


ESPRESSO CHOCOLATE CHIP COOKIES - SUGAR AND SOUL
2020-12-17 Add in the vanilla, egg, and egg yolk and beat until light and creamy, about 1 to 2 minutes on medium speed. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet ingredients in two separate additions, mixing between each one and scraping down the sides as needed.
From sugarandsoul.co


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