Espresso Chocolate Chip Cookies
Soft and chewy cookies flavored with espresso powder and filled with chocolate chips.
Servings 15
Calories 240kcal
Ingredients
- ½ cup unsalted butter softened but still cool to the touch
- ⅓ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 teaspoons espresso powder or instant espresso
- 1 ½ cups chocolate chips divided
- flaky sea salt optional
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla and beat until combined, scraping the bowl as needed.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and espresso powder.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in 1 cup of chocolate chips.
- Scoop the dough into 1½tablespoon balls (I use a cookie scoop) and place on the prepared baking sheets. Mound the balls higher rather than wider so that they bake with a nice thickness. Using the remaining ½ cup of chocolate chips, press several chocolate chips onto the tops of the mounds of dough (this will help the chocolate chips be more visible). You can proceed with baking right away, or for thicker cookies you can chill the dough balls in the refrigerator for 30 minutes.
- Bake for 9-12 minutes, until the edges are set but the centers of the cookies are still under baked. See note below about shaping the cookies immediately after baking.
- Place the baking sheets on wire racks and cool completely. Sprinkle with flaky sea salt, if desired. The cookies will firm up as they cool.
Notes
HOW TO GET PERFECTLY ROUND COOKIES:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
STORAGE: Store cookies tightly covered at room temperature for up to 3 days. Leftover cookies may be frozen for up to 3 months. Unbaked dough balls may also be frozen. If baking frozen dough balls: thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly. You might need to add a minute or two to bake time.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
STORAGE: Store cookies tightly covered at room temperature for up to 3 days. Leftover cookies may be frozen for up to 3 months. Unbaked dough balls may also be frozen. If baking frozen dough balls: thaw in the refrigerator before baking. Place the dough balls on parchment lined baking sheet and press down gently on the dough balls before baking. This will help them spread evenly. You might need to add a minute or two to bake time.Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 60mg | Fiber: 1g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
