Espresso Chocolate Chip Oatmeal Cookies Recipes

ESPRESSO CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• In a small saucepan, heat butter over medium heat until melted. Keep melting until the butter starts to foam. It will turn golden brown and have a nutty aroma. Remove from heat. You should see small brown specks. Set aside to cool completely to room temperature before continuing.
• Meanwhile, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, espresso powder and salt in a medium bowl. Set aside.
• Once butter is completely cooled-transfer to bowl of your stand mixer (or large bowl with hand mixer). Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and beat just to combine. Fold in chocolate chips.
• Cover dough and chill for 1 hour (or overnight).
• Once chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• Shape about 3 tbsp of the dough into a ball and flatten slightly on the baking sheet. Space about 1" apart. Bake for 12-15 minutes, rotating halfway, until the edges are golden brown. Sprinkle with sea salt while still warm. Let cool on baking sheet 2 minutes. Then remove and cool on cooling rack.

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ESPRESSO CHOCOLATE CHIP COOKIES

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.