Espresso Coffee Cookies Recipe
These decadent coffee cookies are filled with rich espresso flavor, and they're sure to satisfy your sweet tooth. Our easy-to-follow recipe will guide you through the steps to create these delectable treats in no time.
These cookies are not only delicious, but they also have a bit of caffeine to get you through the rest of the day, plus they're filled with gooey melted chocolate.
Servings: 18 cookies
Equipment
- Mixing bowls
- 2 baking sheets
- 1 medium cookie dough scoop
- Parchment paper
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of melted unsalted butter cooled
- 1 cup of light brown sugar
- 1/4 cup of white granulated sugar
- 1/2 cup of espresso powder or instant coffee
- 1 cup of dark chocolate chopped
- 1 large egg
- 1 egg yolk
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 2 tablespoons of coarse salt to sprinkle
Instructions
- Before you begin, gather all of the ingredients you need and preheat your oven to 350F. You'll also need to line two baking sheets with parchment paper. Grab a bowl and add the following ingredients: all-purpose flour, salt, and baking soda. Mix well and set aside.2 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda
- Grab a separate bowl and add the melted butter (once cooled down), white sugar, brown sugar, and espresso powder. Mix well until you have a sandy texture. Once sandy in texture, add the egg yolk, large egg, and pure vanilla extract. Mix until smooth and then add your bowl of dry ingredients. Combine completely and then fold in your chopped chocolate until evenly distributed.1/2 cup of melted unsalted butter, 1 cup of light brown sugar, 1/4 cup of white granulated sugar, 1 cup of dark chocolate, 1 large egg, 1 egg yolk, 2 teaspoons of vanilla extract, 1/2 cup of espresso powder
- Use a medium cookie scoop (or two tablespoons) for each cookie and place it onto your prepared baking sheet. Be sure to leave ample space between each one so that they have room to spread. Alternatively, you can roll out the dough and spread chocolate pieces before baking.
- Place your cookies into the center of your preheated oven and bake for around 10 minutes. The edges should have just been set.
- Remove cookies from the oven and leave to cool completely. Once cool, add the coarse salt on top of the cookies for elevated taste and texture. Don't these look delicious? And they smell even better. The espresso flavor really comes through, and the dark chocolate gives them a bit of depth.2 tablespoons of coarse salt
- Serve your espresso cookies at room temperature. Enjoy!
Notes
If you have any leftover dough, you'll need to form the dough into a ball and wrap it tightly with plastic wrap. When stored this way, it'll keep in the fridge for around a week. Or you can store it that way in the freezer and it'll last around 2 months.
If you have any leftover baked cookies, you can keep them in an airtight container for around 3 days. They should be kept at room temperature, for best results. You can heat them slightly in the microwave, if desired, before eating.
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