Description
These Espresso Chocolate Chip Cookies combine the rich, robust flavor of espresso with classic chocolate chip cookie dough, creating a uniquely delicious treat. Infused with espresso grounds and chunks of dark chocolate, these cookies offer a perfect balance of bitterness and sweetness, complemented by a sprinkle of flaky sea salt for that gourmet finish.
Ingredients
Scale
Espresso Butter Mixture
- 1 1/4 cup unsalted butter
- 1/4 cup espresso grounds
Dry Ingredients
- 3 1/3 cups all-purpose flour
- 1 tablespoon espresso grounds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
Additional
- 12 ounces dark chocolate chunks or semi-sweet chocolate chips
- Large flakes of salt (such as Maldon or Jacobson), for sprinkling
Instructions
- Make the Espresso Butter Mixture: In a medium saucepan over medium heat, melt the butter. Once melted, remove the pan from heat and stir in the 1/4 cup espresso grounds, making sure they are fully covered by the butter. Cover and let steep for 20 minutes to infuse the butter with rich espresso flavor. After steeping, strain the mixture through a fine mesh strainer into a large mixing bowl or the bowl of a stand mixer, discarding the used espresso grounds.
- Prepare the Dry Mix: In a medium bowl, whisk together the all-purpose flour, 1 tablespoon espresso grounds, baking powder, baking soda, and kosher salt until well combined. Set aside.
- Mix the Wet Ingredients: Using the bowl with the espresso-infused melted butter, beat in the brown sugar and granulated sugar until the mixture is fluffy and light, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients all at once to the wet mixture. You may need to lift the mixer head to add it all. Cover the mixer with a kitchen towel to prevent flour from flying out and mix on low speed until almost combined, then increase the speed until no more flour flecks remain. Stir in the dark chocolate chunks or chocolate chips until evenly distributed.
- Chill the Dough: Transfer the cookie dough to the refrigerator and chill for at least 1 hour or up to 2 days. This helps the flavors meld and the dough to firm up for easier handling.
- Preheat the Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop the Dough: Using a medium cookie scoop, portion out dough balls. If the dough is very cold and stiff, compact the dough into the scoop before releasing to form tight dough balls. Place 6 to 7 dough balls per baking sheet, spacing them to allow room for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 7 to 8 minutes, or up to 10 minutes if the dough is extra cold, until the edges are light to medium golden brown. The centers may appear slightly underdone but will firm up as they cool.
- Finish with Sea Salt: Immediately after removing the cookies from the oven, sprinkle a few pinches of large sea salt flakes (such as Maldon or Jacobson) on top to enhance the flavor with a touch of saltiness.
- Repeat Baking: Continue scooping and baking the remaining dough in batches until all cookies are baked.
- To Freeze Dough: Place dough balls on a baking sheet and freeze until very firm, approximately 20 minutes. Then transfer the frozen dough balls to a freezer-safe plastic bag for future baking.
Notes
- For best flavor and texture, use freshly ground espresso for the espresso grounds.
- Allowing the dough to chill is essential for developing flavors and preventing excessive spreading during baking.
- If you prefer a stronger coffee flavor, you can increase the espresso grounds slightly in the butter mixture or dry mix.
- Sprinkling sea salt on the cookies boosts the chocolate and espresso taste, so don’t skip this step.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: espresso chocolate chip cookies, coffee cookies, chocolate chip cookie recipe, espresso cookies, chocolate chunk cookies
