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Chewy Chocolate Espresso Cookies Recipe

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4.3 from 11 reviews

These Chewy Chocolate Espresso Cookies combine the rich flavors of semi-sweet and dark chocolate with a subtle espresso kick for a deliciously indulgent treat. Soft and chewy with a perfectly golden edge, these cookies are topped with a touch of sea salt to enhance their decadent chocolatey goodness. Perfect for coffee lovers and chocolate enthusiasts alike, they bake up quickly and make a delightful snack or dessert.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp instant espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt

Chocolate

  • 4 oz chopped semi-sweet chocolate
  • 1 cup dark chocolate chips

Topping

  • 1 tsp sea salt

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
  2. Cream Butter and Sugar: Using a mixer, cream together the softened butter and light brown sugar until the mixture is light, fluffy, and well combined, which helps with the cookie's chewy texture.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla bean paste into the creamed mixture, mixing until combined and scraping down the sides of the bowl as needed to ensure even mixing.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt to evenly distribute the leavening and flavor agents.
  5. Combine Wet and Dry: Slowly add the dry ingredient mixture to the butter mixture. Mix just until combined to avoid overworking the dough, which could result in tougher cookies. Gently fold in the chopped semi-sweet chocolate and dark chocolate chips to distribute the chocolate chunks throughout the dough.
  6. Scoop Dough: Using a cookie scoop or spoon, portion out 2-tablespoon sized amounts of dough and place them on the parchment-lined baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading during baking.
  7. First Bake: Bake the cookies at 350°F (175°C) for 10 minutes or until the edges are lightly golden and the centers are just barely set. This initial bake sets the edges and keeps the cookie chewy inside.
  8. Shape Cookies: Carefully remove the baking trays from the oven using oven mitts. While still hot, gently tap the baking sheet on the counter to sink the centers of the cookies for an even shape. Use a large round cookie cutter to redefine the edges and shape each cookie into a perfect circle for a neat appearance.
  9. Second Bake: Return the cookies to the oven for an additional 3 minutes to achieve a beautiful golden brown finish without making the centers dry or crisp.
  10. Cool and Finish: Allow the cookies to cool completely on the baking tray. Once cool, sprinkle the cookies evenly with sea salt to enhance the chocolate and espresso flavors.
  11. Remove and Serve: Use a thin metal spatula to carefully lift the cookies from the baking sheet to prevent breakage. Serve and enjoy your chewy chocolate espresso cookies.

Notes

  • Using vanilla bean paste instead of vanilla extract intensifies the vanilla flavor and adds subtle flecks to the dough.
  • Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
  • Pressing the cookies after the first bake ensures an even thickness and circular shape for consistent baking.
  • Do not overmix the dough once the dry ingredients are added to maintain a chewy texture.
  • Sprinkling sea salt on top balances sweetness and deepens the chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://recipeplenty.com/chewy-chocolate-espresso-cookies-recipe/