Description
These Espresso Chocolate Chip Cookies are a delightful blend of rich espresso flavor combined with classic dark chocolate chunks, resulting in a uniquely aromatic and indulgent cookie. The espresso-infused butter creates a deep coffee undertone, perfectly balanced by the sweetness of brown and granulated sugars, finished with a sprinkle of flaky sea salt for contrast. Chill the dough for enhanced flavor and bake to a golden perfection for a chewy, flavorful treat.
Ingredients
Units
Scale
Espresso Butter Mixture:
- 1 1/4 cups unsalted butter
- 1/4 cup espresso grounds
Dry Mix:
- 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
Wet Mix:
- 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, for sprinkling
Instructions
- Make the Espresso Butter Mixture: Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat, stir in the espresso grounds, and cover the saucepan. Let the espresso steep in the butter for 20 minutes. Strain the mixture through a fine mesh sieve into a large bowl or stand mixer bowl, discarding used grounds.
- Prepare the Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, espresso grounds, baking powder, baking soda, and kosher salt. Set aside.
- Make the Wet Mix: To the espresso butter mixture in the mixing bowl, add both brown and granulated sugars. Beat with a paddle attachment on medium speed for about 3 minutes until fluffy. Add eggs one at a time, mixing to combine after each addition. Stir in vanilla extract and mix once more.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture in one batch. Cover the mixer with a towel and mix on low speed until mostly combined, then increase speed until no flour streaks remain. Fold in chocolate chunks gently. Transfer dough to the refrigerator to chill for at least 1 hour or up to 2 days.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Scoop the Dough: Using a medium cookie scoop, form balls of dough. If very chilled, compact the dough into the scoop before releasing on parchment-lined baking sheet. Space 6 to 7 dough balls per sheet to allow spreading.
- Bake the Cookies: Bake for 7 to 8 minutes, or up to 10 minutes if the dough is very cold, until cookies are light to medium golden brown on the edges.
- Finish and Cool: Remove cookies from oven, immediately sprinkle with large flakes of salt. Allow cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely. Repeat baking with remaining dough balls.
- Freeze for Later Use: To freeze dough balls, place them on a baking sheet and freeze for about 20 minutes until firm. Transfer the frozen dough balls to a freezer-safe plastic bag for storage.
Notes
- To freeze for later: freeze dough balls on a baking sheet until firm (about 20 minutes), then transfer to a freezer-safe container or bag.
- Chilling the dough for at least 1 hour improves flavor and texture.
- Use large flaky salt like Maldon for a finishing touch that enhances the cookie’s flavor complexity.
- If using frozen dough, add a couple of minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 79mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 17mg
