Coffee Chocolate Chip Cookies

These coffee chocolate chip cookies are a coffee lover’s wildest dream; each bite is a harmonious blend of rich coffee notes and gooey pockets of chocolate.  

WHY YOU’LL LOVE THESE COOKIES: 

Espresso + Chocolate:  A match made in heaven, just like a classic love story, they bring out the best of each other. 

Gourmet: The combination of brown butter, espresso powder, and flaky salt elevates ordinary chocolate cookies into a gourmet masterpiece. 

Texture & flavor: Every bite is a symphony of flavors and texture. The crisp outer layer, enriched with brown butter, gives way to a chewy interior, reveling gooey chocolate chips and bold notes of espresso.

INGREDIENTS TO MAKE ESPRESSO CHOCOLATE CHIP COOKIES: 

Unsalted Butter: Browned butter is a key ingredient in these cookies, providing a rich depth of flavor and moist texture. 

Granulated sugar: Helps create a crispy exterior on the cookies.

Brown sugar:  Add moisture, a hint of molasses flavor, and a chewy texture to the cookies.

Eggs: Act as a binder, providing structure to the cookies.

Flour: All-purpose flour serves as the main dry ingredient, providing structure and forming the base of the cookie.

Baking soda: These leavening agents help the cookies rise.

Espresso powder: Espresso powder is dehydrated brewed espresso(not to be confused with instant coffee). It allows you to incorporate a strong espresso flavor without adding more liquid to the recipe. I bought mine from Amazon, and I love it.

Chocolate: Add sweetness and gooey pockets of chocolate. Mix different types of chocolate to enhance the flavor.

Salt: Balance the flavor and add a subtle contrast to the cookies. 

Vanilla extract: It complements the chocolate and coffee flavor, providing a subtle depth of taste.

HOW TO MAKE COFFEE CHOCOLATE CHIP COOKIES:

STEP 1:  

First, let’s make brown butter; melt unsalted butter in a saucepan over medium heat. Once melted, continue cooking until the butter turns golden brown with a nutty aroma. Remove from the heat and let cool.

STEP 2:     

Preheat the oven to 350°F/177°C and line two baking sheets with parchment paper. In a small bowl, dissolve the coffee granules with a tablespoon of hot water. 

STEP 3:   

In a large bowl, mix melted butter and the sugars until well combined.  

STEP 4:  

Add room-temperature eggs one by one, beating well after each addition. Stir in the vanilla and espresso powder.

STEP 5: 

In a medium bowl, mix flour, baking powder, baking soda and salt. 

STEP 6: 

Gradually add the flour mixture to the wet ingredients, mixing until well combined. 

STEP 7: 

Fold in the chocolate chips using a rubber spatula until evenly distributed in the cookie dough. 

STEP 8: 

Move the dough to a large baking sheet, cover it with plastic wrap, and let it rest in the fridge overnight. 

STEP 9: 

The next day, scoop cookie dough using a cookie scoop and place it on the prepared baking sheet, sprinkling it with flaky sea salt. Cover and put in the freezer for 30 minutes.

STEP 10:  

Bake in a preheated oven for 12-15 minutes or until the edges are golden brown but the center is still gooey. Baking time is indicative; It could take some extra minutes depending on your oven.

STEP 11: 

Move the baked cookies to a cooling rack.

HOW TO STORE COFFEE CHOCOLATE CHIP COOKIES:

Room temperature: Store the cookies in an airtight container at room temperature for up to two days. 

Refrigerator: Place the cookies into a freezer bag and refrigerate for up to a week.

Freezer: Freeze the cookie dough balls using freezer bags for up to three months, then bake them straight from the freezer. 

NOTES: 

Room temperature ingredients:  Ingredients like butter and eggs are often easier to mix and incorporate into the batter when they are at room temperature. This results in a smoother and more homogeneous mixture.

Chill the dough: Chilling allows the ingredients to meld and develop a more complex flavor. It also leads to a cookie with a firmer texture, contributing to avoiding spreading.

Perfect shape: If your cookies lose their shape during baking, no worries; there is a simple fix to that. Taka round cookie cutter slightly larger than the cookie, position over the cookie, and gently move it in a circular motion to smooth and reshape the edges.

Different types of chocolate: Different chocolates have varying flavor profiles; combining chocolate with diverse percentages of cocoa butter and sweetness creates a more complex and interesting taste.

Underbake: Slightly underbake the cookies to have a more uniform texture; the edges won’t be too crispy, and the center will be soft and gooey. 

FAQ: 

Can I make it gluten-free?  

While I have yet to try to make this specific recipe gluten-free, it is certainly possible to make chocolate chip cookies gluten-free. I’ll leave a link to the King Arthur baking gluten-free version.

What type of chocolate should I use?  

At the bakery where I work, we use the best French chocolate from Valrhona, but it is quite expensive and hard to find in grocery stores. A widely available and cheaper alternative is the Ghirardelli brand. 

OTHER COOKIE RECIPES YOU MIGHT ALSO LIKE: 

PECAN CHOCOLATE CHUNKS COOKIES:

ITALIAN FIG COOKIES:

DANISH WEDDING COOKIES

ITALIAN SESAME COOKIES

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