With variations across different cultures, coffee-flavoured cookies are a delightful part of global recipes. And for those who love coffee and cookies, these Chewy Espresso Chocolate Chip Cookies are the perfect match! Made with espresso powder and loaded with dark chocolate chunks, these cookies have a rich coffee flavour and a soft, chewy texture. The dough comes together in no time with ingredients you probably already have, and in less than an hour, you can enjoy these cookies warm and fresh.
Preheat your oven to 180°C (350°F) so it's ready when your cookie dough is prepared. This ensures even baking. Line two large baking trays with parchment paper to prevent the cookies from sticking and make cleanup easier. Set them aside.
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Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda and salt. Make sure the ingredients are well combined—this helps distribute the leavening agent evenly for consistent texture. Set the bowl aside for later.
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Cream Butter And Sugars
In a large bowl, combine the melted butter, light brown sugar, granulated sugar and instant coffee powder. Use an electric mixer to beat on medium speed until the mixture is fully combined and looks creamy.
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Add Eggs And Vanilla
Add the whole egg, egg yolk and vanilla extract to the butter-sugar mixture. Mix on low speed until smooth and well incorporated, scraping down the sides of the bowl as needed. The dough should look smooth and slightly thick at this stage.
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Combine Wet And Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no streaks of flour remain. Do not overmix as it can make the cookies dense instead of chewy.
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Fold In Chocolate Chunks
Using a rubber spatula, gently fold the chopped dark chocolate into the cookie dough until evenly distributed throughout. For better distribution, you can lightly toss the chocolate chunks in a small amount of flour before adding them—this helps prevent them from sinking while baking.
Description - Step 7
Scoop And Bake Cookies
Use a tablespoon or small cookie scoop to portion out rounded mounds of dough, spacing them about 5 cm apart on the prepared baking trays. Bake in the preheated oven for 9-11 minutes, until the edges are set and the centres look slightly puffed. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
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American
Easy
Dessert
