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Freshly baked Espresso Chocolate Chip Cookies on a cooling rack.

Espresso Chocolate Chip Cookies

Deliciously chewy cookies blending the rich flavors of chocolate with a kick of espresso, perfect for any cookie lover.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup unsalted butter Should be at room temperature
  • ⅓ cup instant espresso
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup brown sugar Firmly packed
  • ¾ cup granulated sugar
  • 1 large egg Room temperature
  • 1 large egg yolk Room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chopped chocolate

Method
 

Preparation
  1. Ensure all ingredients are at room temperature.
  2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the egg, egg yolk, and vanilla extract. Mix until well combined.
  4. Dissolve the instant espresso in the mixture.
  5. In another bowl, sift together flour, cornstarch, baking soda, and sea salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  7. Fold in the chopped chocolate.
  8. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop dough onto the baking sheet, leaving space between each ball.
  3. Bake for 10-12 minutes.
  4. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Notes

Serve warm with a scoop of vanilla ice cream for the ultimate treat. Store cookies in an airtight container for up to a week or freeze for up to three months.