- VE
- LC
Espresso Chocolate Chip Cookies
These rich espresso chocolate chip cookies are a coffee lover's dream! Imagine a warm cookie with buttery, crisp edges surrounding a soft center packed with a deep coffee flavor and pools of melted, gooey chocolate.
Ingredients
Instructions
- Step 1
In a medium bowl combine the flour and baking powder. Set aside.
- Step 2
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugars, espresso powder, and salt for 2-3 minutes until light & fluffy.
- Step 3
Beat in the egg and vanilla until fully combined.
- Step 4
Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Step 5
Fold in the chocolate with a rubber spatula until evenly distributed.
- Step 6
Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
- Step 7
Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Step 8
Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes until barely golden on the edges.
- Step 9
Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
- Step 10
Allow to cool completely on the baking sheet, then top with flaky sea salt and enjoy!
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@sloanes-table
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
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