For a spin on classic chocolate chip cookies, give these espresso cookies a try.
- Coffee lovers and chocolate fans will find married bliss in these dark chocolate chip espresso cookies.
- Make sure to grab some instant coffee and high-quality dark chocolate chips or dark chocolate baking bars from the grocery store.
- Eat them for breakfast or for an afternoon snack (maybe not dessert because the caffeine content is high!).
- Grab the free recipe card & downloadable checklist for this recipe at the bottom of this page!
If you’re tired of baking the classics, this espresso cookie recipe might be exactly what you’re looking for to mix things up. I totally recommend this to all coffee fanatics!
To make this espresso cookie recipe even easier when it comes to baking prep, I’ve compiled a grocery store checklist and recipe card (which you can write additional notes on) that you can find at the very bottom of the page. It will help you find the exact ingredients you need at the store, so your tiramisu turns out beautifully on the first try!
The browning of the butter is key.
I can’t stress this enough: BROWN YOUR BUTTER. If you just melt it like normal, the flavor won’t come close to what it’s intended to be. So please, wait a few extra minutes over the stove to make sure your butter has a nice golden tone.
Pair Coffee Like You Would Wine
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When it comes to the chocolate, I highly recommend any of Godiva’s dark chocolate baking bars or chocolate chips. One of my favorites is Godiva’s Semisweet Chocolate Baking Bars. I lean on the side of the darker, the better.
For those who prefer chocolate chips, I also really love Godiva’s Semi-Sweet Chocolate Premium Baking Chips, 51% Cacao.
Do yourself a favor and buy some fleur de sel (sea salt).
My last tip for this recipe is to find a really good sea salt. Not only does it add a nice saltiness to contrast the bitterness of the espresso and dark chocolate, but it looks much better flaked on top of your baked cookies than other salts.
Show me your brewtiful dessert masterpieces on Instagram @bakedbrewedbeautiful!
When you’ve finished with your espresso dark chocolate chip cookies, post a pic and tag me on Instagram @bakedbrewedbeautiful or use the hashtag #bakedbrewedbeautiful, so I can see your brewtiful desserts!
Dark Chocolate Chip Espresso Cookies
[cooked-sharing]
Preheat oven to 350°F.
Begin by browning the butter over medium heat. The butter should foam and turn light brown as you stir constantly. Place butter in a new bowl to cool.
Mix flour, instant coffee, salt, and baking soda together in a bowl and set aside.
In another bowl, add the cooled butter and the sugars (white and brown). Beat until well-mixed. Add the eggs one at a time, then add the vanilla.
Mix the dry ingredients into the wet bowl. Gently fold in the chocolate chips.
You can use a tablespoon to measure each cookie out, and then roll into balls. Place cookie dough on a parchment paper-lined baking sheet about 1.5 inches apart.
Bake until just golden brown or about 10 minutes.
Ingredients
Directions
Preheat oven to 350°F.
Begin by browning the butter over medium heat. The butter should foam and turn light brown as you stir constantly. Place butter in a new bowl to cool.
Mix flour, instant coffee, salt, and baking soda together in a bowl and set aside.
In another bowl, add the cooled butter and the sugars (white and brown). Beat until well-mixed. Add the eggs one at a time, then add the vanilla.
Mix the dry ingredients into the wet bowl. Gently fold in the chocolate chips.
You can use a tablespoon to measure each cookie out, and then roll into balls. Place cookie dough on a parchment paper-lined baking sheet about 1.5 inches apart.
Bake until just golden brown or about 10 minutes.
FREE Espresso Dark Chocolate Chip Cookies Checklist and Recipe Card PDF
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