Nestle Chocolate Espresso 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



Espresso Chocolate Chip Cookies image

Soft and chewy cookies flavored with espresso powder and filled with chocolate chips.

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 25m

Number Of Ingredients 12

½ cup unsalted butter (softened but still cool to the touch)
⅓ cup brown sugar (packed)
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 teaspoons espresso powder or instant espresso
1 ½ cups chocolate chips (divided)
flaky sea salt (optional)

Steps:

  • Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  • Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
  • Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
  • Roll the dough into 1½tablespoon balls (I use a cookie scoop). Set on the prepared cookie sheets, leaving a couple of inches in between for spreading. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.

Nutrition Facts : Calories 240 kcal, Carbohydrate 34 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 94 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

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