Go Back
1. 1 cup unsalted butter, softened to room temperature 2. 3/4 cup granulated sugar 3. 3/4 cup packed brown sugar 4. 1 large egg, at room temperature 5. 2 teaspoons pure vanilla extract 6. 2 tablespoons finely ground espresso coffee 7. 2 1/4 cups all-purpose flour 8. 1 teaspoon baking soda 9. 1/2 teaspoon salt 10. 1 1/2 cups semi-sweet chocolate chips 11. 1/2 cup chopped nuts (optional; walnuts or pecans are excellent choices) If you need to swap some items, here are a few options: - You can use coconut oil instead of butter for a dairy-free choice. - For a lower sugar option, try using coconut sugar in place of brown sugar. - Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a vegan egg substitute. - Swap semi-sweet chocolate chips with dark or milk chocolate chips based on your taste. Espresso adds rich flavor and depth to cookies. Here are some benefits: - It enhances chocolate taste, making it more intense. - Espresso can boost your mood with its coffee aroma. - The caffeine in espresso gives a slight energy lift. - It adds complexity to your baked goods, making them more gourmet. Using espresso in your cookies will impress everyone! Enjoy your baking adventure with these ingredients! Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper. This step keeps the cookies from sticking and helps them bake evenly. Having a clean space helps you focus and enjoy the process. Next, in a large bowl, add 1 cup of softened butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar. Use an electric mixer to cream these together for 3-5 minutes. The mix should be light, fluffy, and pale. Then, crack in 1 large egg and add 2 teaspoons of pure vanilla extract. Beat these in until smooth. Now, it’s time to add 2 tablespoons of finely ground espresso coffee. Stir gently to mix it in well. The espresso will boost the chocolate flavor and add depth. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mix to the butter blend. Keep the mixer on low speed to avoid overmixing. Finally, fold in 1 1/2 cups of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped nuts. Make sure everything is evenly mixed. Using a tablespoon or cookie scoop, drop rounded balls of dough on the baking sheets. Space them about 2 inches apart. This space allows them to spread while baking. Place the sheets in the oven and bake for 10-12 minutes. The edges should turn golden brown, while the centers stay soft. Once baked, remove the sheets from the oven. Let the cookies cool on the sheet for about 5 minutes. This helps them set. Finally, transfer the cookies to a wire rack to cool completely. Enjoy these delightful treats with a cup of coffee! To get the best cookie texture, start with room temperature butter. It helps mix well with sugars. Cream the butter and sugars until fluffy. This adds air to your dough. Mix the dry and wet ingredients carefully. Overmixing makes cookies tough. Bake until the edges are golden but the center is soft. This keeps them chewy! You can add more flavor to your cookies easily. Try using different nuts like pecans or almonds. You can also mix in white chocolate chips for a sweet twist. For a richer taste, add a pinch of sea salt on top before baking. It brings out the chocolate flavor. Experiment with spices like cinnamon for an extra kick! A few common mistakes can spoil your cookies. Make sure your oven is preheated. A cold oven leads to uneven baking. Don’t skip the parchment paper; it helps prevent sticking. Avoid using cold eggs straight from the fridge. They can affect the dough's texture. Lastly, remember to space out your cookie dough on the sheets. Too close means they will merge while baking! {{image_4}} If you want nut-free cookies, simply skip the nuts. The cookies will still taste great. You won’t lose any flavor or texture without them. Some people prefer them this way, especially if they have allergies. You can use many types of chocolate in these cookies. Semi-sweet chocolate chips work best, but feel free to mix it up. Dark chocolate adds a rich taste. Milk chocolate gives a sweeter flavor. You can even use white chocolate for a fun twist! Just remember to keep the amount the same. To make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands offer great options that work well in baking. You will still enjoy the same rich flavor and texture. Just make sure to check that your chocolate chips are also gluten-free. To keep your espresso chocolate chip cookies fresh, store them in an airtight container. You can layer them with parchment paper to prevent sticking. Make sure to keep the container in a cool, dry place. Avoid sunlight, as it can change the cookie's texture and flavor. If you want to keep them even fresher, you can freeze the cookies. Just wrap them tightly in plastic wrap or foil before putting them in a freezer bag. When stored properly, these cookies can last for about one week at room temperature. If you freeze them, they can last for up to three months. Just remember to let them cool completely before freezing. If you notice any changes in smell or texture, it’s best to toss them out. To enjoy your cookies warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This helps bring back their soft texture. You can also use a microwave, but heat them for only a few seconds. Be careful not to overheat, or they may become hard. Enjoy your warm cookies with a cup of coffee for a true treat! Yes, you can skip the espresso. The cookies will still taste great. You can add more vanilla instead. This will keep the flavor rich. To freeze cookies, let them cool first. Then, place them in a single layer. Use a freezer-safe bag or container. Label it with the date. They freeze well for up to three months. To make fewer cookies, simply divide the ingredient amounts by half. For example, use half a cup of butter. Adjust the egg by using just one egg yolk. This will help keep the dough moist. You can use instant coffee in place of espresso. Use the same amount as the espresso. While the flavor may not be as strong, it will still add a nice coffee taste. The best texture comes from a mix of ingredients. Using both brown sugar and granulated sugar helps. Brown sugar adds moisture, while granulated sugar makes them crisp. Adding chopped nuts also gives a delightful crunch. In this blog post, we explored the key ingredients for baking cookies, including espresso benefits and substitutions. I provided step-by-step instructions for mixing, baking, and tips for perfect texture. Variations for nut-free, gluten-free, and chocolate options help suit different tastes. We also discussed storage practices to keep your cookies fresh. Baking cookies can be easy and fun. With the right tips, you can create delicious treats every time. Enjoy baking and sharing your tasty creations!

Espresso Chocolate Chip Cookies Bakery

Indulge in the rich flavor of these delicious espresso-infused chocolate chip cookies! With a perfect blend of espresso and chocolate, these cookies are sure to satisfy your sweet tooth. Follow our simple steps to bake a batch in just 30 minutes. Get ready to impress your friends and family with this delightful treat. Click through to discover the full recipe and bring the café experience to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 tablespoons finely ground espresso coffee

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/2 cup chopped nuts (optional; walnuts or pecans are excellent choices)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

    In a large mixing bowl, combine the softened butter with both the granulated sugar and packed brown sugar. Using an electric mixer, cream these ingredients together for about 3-5 minutes until the mixture is light, fluffy, and pale.

      Add the egg and vanilla extract to the bowl, beating until the ingredients are completely mixed and smooth.

        Incorporate the finely ground espresso coffee into the butter mixture, stirring gently until well integrated. The espresso will enhance the chocolate flavor beautifully!

          In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the buttery blend, mixing on low speed until just incorporated—be careful not to overmix.

            Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough. If you’re using nuts, mix those in as well for added texture.

              Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.

                Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers remain slightly soft to the touch.

                  Once baked, remove the sheets from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to set before transferring them to a wire rack where they can cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: For a delightful serving, arrange the cookies on a decorative platter. Pair with a steaming cup of coffee to complement the rich espresso flavor! Enjoy the sweet indulgence!