Espresso chocolate chip cookies

5 from 7 votes

These espresso chocolate chip cookies are the best cookie recipe you will ever have. It is soft and chewy with the perfect balance of coffee flavor!

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 425Calories

Ingredients

1 cup unsalted butter
1 cup loosely packed brown sugar
½ cup granulated sugar
2 teaspoon vanilla extract
2 teaspoon instant coffee
1 egg
1 egg yolk
1 cup bread flour
¾ cup all purpose flour
1 ½ teaspoon salt
1 teaspoon baking soda
1 tsp corn starch
1 cup good quality semi sweet chocolate chips
4 oz dark chocolate bar chopped
flaky sea salt for topping

US Customary - Metric

Instructions

In a medium bowl, sift together the both flours, salt, baking soda and corn startch then set aside.
In a stand mixer bowl add in the room temperature butter, both sugars, vanilla extract, and espresso powder and cream together until light and fluffy. This will take a couple of minutes. If you don't have a stand mixed, you could use an electric hand mixer and mix for about 1-2 minutes.
Add in the egg and the egg yolk and beat just until incorporated.
Add in the dry ingredients and gently fold using a spatula just until the flour disappears. Don't worry about the unmixed flour on the edge of the bowl, it will get incorporated in whenever we mix the chocolate chips in.
Add in the chocolate chips and the chopped up dark chocolate bar and fold until the chocolate is evenly distributed.
Using an ice cream scooper, scoop out the cookie dough into a parchment or silpat lined baking sheet. Cover the baking sheet with plastic wrap and let the cookies sit in the fridge for two hours. If you are going for optimal flavor here, let the cookie sit in the fridge overnight. This will allow them to develop a deeper flavor!
When the cookies are ready to be baked, preheat the oven to 350F. Transfer the cookie doughs to a different parchment lined baking sheet, making sure to leave at least 3 inches between each cookie. These cookies will spread so we don't want them to get stuck together,
Bake in the preheated oven for 14 minutes. The cookies might still look raw in the center but don't worry about that. They will continue cooking as they cook.
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling wrack to cool completely. PRO TIP: you can add in extra chocolate chips to the top of the cookies right as they come out of the oven, once those melt, play around with them to create a rustic look like the cookies I shared in the photo!
Enjoy!

Nutrition