Description
These Espresso Cookies are rich, buttery treats infused with the bold flavor of instant espresso and studded with dark chocolate chips. With a perfect balance of sweetness and a hint of coffee bitterness, they make an irresistible snack or dessert for coffee lovers.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla bean paste
- 2 1/4 cups all-purpose flour
- 1/4 cup instant espresso
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups dark chocolate chips, divided
- Flaked sea salt, optional
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cookie sheet with parchment paper to ensure the cookies don’t stick and set it aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter together with both the dark brown sugar and granulated sugar for 2-3 minutes until the mixture is fully combined and fluffy.
- Add Egg Yolks and Vanilla: Incorporate the 2 large egg yolks and 2 teaspoons of vanilla bean paste into the butter and sugar mixture, beating until the mixture is light and fluffy.
- Add Dry Ingredients: Gradually add in the all-purpose flour, instant espresso, baking powder, and kosher salt. The dough will initially be crumbly; continue beating until the ingredients come together into a cohesive ball. Then fold in 1 cup of the dark chocolate chips.
- Form Cookies: Using a 2 tablespoon cookie scoop, drop rounded spoonfuls of the dough onto the prepared cookie sheet. Lightly press down the tops of each cookie with the palm of your hand to flatten slightly.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes until the edges are lightly browned, indicating they are perfectly cooked.
- Add Finishing Touch: Remove the cookies from the oven and while still warm, sprinkle each with a pinch of flaked sea salt, if desired. Then transfer the cookies from the baking sheet to a wire cooling rack and allow them to cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Using instant espresso powder provides a strong coffee flavor without adding liquid.
- Flaked sea salt on top balances the sweetness and enhances the chocolate and espresso flavors.
- Store cookies in an airtight container at room temperature for up to one week.
- The cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
