Chocolate Chip Espresso Cookies
Chocolate Chip Espresso Cookies was originally published April 13, 2013, long before I started doing videos. These cookies are too good not to show you how to make them at home and, as an added bonus, I got to update the pictures, too! I kept the original pictures at the bottom of the post. Lastly, I included ounces for each ingredient.
I have a very large filing cabinet drawer filled with recipes, methodically broken down into categories similar to what you see on my blog. These are recipes that I want to try or that I have tried and they deserve a place of honor in my cabinet.
While looking through my ‘cookies’ folder, I came across a Chocolate Chip Espresso recipe that I had not thought of in years. I think the mother of one of Joshua’s first grade classmates shared it with me. Joshua is now 22 years old, so it is easy enough to say this is a relatively old recipe.
In all honesty I couldn’t begin to remember what these cookies tasted like, but since the recipe made it into the folder, I thought they had to be good and I decided to bake a batch. This was a wise move on my part.
The cookies are divine. I am a fan of a good chocolate chip cookie, but the addition of espresso sets this cookie apart from others. They are delicious hot, warm, room temperature, cold and frozen. Get the idea that you must bake these, too?
Besides the satisfaction of baking something everyone loved, I was reassured that my filing system truly works. Given the amount of recipes I have filed away, this was good news indeed.
| Chocolate Chip Espresso Cookies | | Print |
- 1¾ cups (8.10 ounces) all purpose flour
- ½ teaspoon (.05 ounces) baking soda
- ½ teaspoon (.05 ounces) baking powder
- ½ teaspoon (.10 ounces) salt
- 1½ teaspoons (.05 ounces) instant espresso powder
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup (8.80 ounces) brown sugar - use light, dark or a combination
- 3 tablespoons (1.45 ounces) sugar
- 1 egg
- 2 teaspoons (.30 ounces) vanilla extract
- 8 ounces semisweet or bittersweet chocolate chips
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- Whisk flour, baking soda, baking powder, salt and espresso powder together and set aside.
- Place butter, both brown sugars and sugar in large mixing bowl. Beat for 3 minutes, scraping bowl down as needed. Add egg and vanilla.
- Blend in dry ingredients. Lastly, add chocolate chips. Refrigerate the dough for at least 30 minutes to help hold their shape.
- Use a ½ tablespoon cookie dough scoop to scoop dough onto prepared baking sheets.
- Bake in 350° oven for 15 minutes, rotating baking sheets top to bottom and front to back halfway through. Remove from oven and cool on pans.
