Get ready to indulge in the ultimate cookie experience with these Double Chocolate Espresso Chip Cookies. Rich, decadent, and packed with a punch of coffee flavor, these cookies are a chocolate lover’s dream. The espresso enhances the chocolate, giving them an irresistible depth. Perfect for any occasion, whether you need a pick-me-up or a sweet treat to share, these cookies are sure to satisfy!
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Ingredient Tips & Equipment Information:
- Ingredient Quality:
Use high-quality dark cocoa powder for the best flavor. You can also opt for semi-sweet or bittersweet chocolate chips depending on your preference. For the best espresso kick, freshly ground coffee works wonders. - Required Equipment:
You’ll need a large mixing bowl, a hand mixer or stand mixer, and a cookie sheet lined with parchment paper or a silicone baking mat. - Measuring Tips:
Make sure to use accurate measuring cups and spoons for the dry ingredients to avoid affecting the texture of your cookies. If possible, use a kitchen scale for the most precise measurements.
How to Make Double Chocolate Espresso Chip Cookies:
To make these cookies, you’ll start by combining your dry ingredients. Then, mix in your wet ingredients, followed by the espresso and chocolate chips. After chilling the dough, scoop and bake the cookies until they’re perfectly golden on the outside and soft in the center.
FAQ‘s
Can I use a different type of flour?
Yes, you can substitute with whole wheat flour for a heartier texture, but the cookies will be denser. Make sure to adjust baking time slightly.
Can I make this gluten-free?
Yes! You can use a gluten-free flour blend as a substitute for all-purpose flour. Ensure your chocolate chips and espresso are also gluten-free.
How long will it last?
These cookies will stay fresh for about a week when stored in an airtight container at room temperature. You can also freeze them for up to three months.
More Tips for Making Double Chocolate Espresso Chip Cookies:
- Decorating Ideas:
Sprinkle some flaky sea salt on top of each cookie before baking for a delightful sweet-salty contrast. - Variations:
Add chopped nuts like walnuts or hazelnuts for added texture, or try using white chocolate chips for a different twist. - Food Pairing:
Pair these cookies with a cup of black coffee or a glass of milk for the ultimate dessert experience. - Recipe Swaps:
If you don’t have espresso powder, substitute it with a strong brewed coffee.
Troubleshooting:
- Cookies Spread Too Much:
If your cookies spread too thin, chill the dough for a longer time or add a little extra flour to help them hold shape. - Cookies are Too Hard:
Overbaking is the culprit! Make sure to take the cookies out when they are slightly soft in the center.
Recommended Equipment & Ingredients:
Double Chocolate Espresso Chip Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp espresso powder
- 1 cup chocolate chips semi-sweet or dark
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla, and espresso powder.
- Gradually add the dry ingredients, mixing until combined.
- Fold in the chocolate chips.
- Chill the dough for 30 minutes to firm up.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are set but the center is still soft.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake them and let them rest on the sheet.
- You can freeze the dough in portions for up to 3 months. Just bake directly from frozen, adding an extra 2-3 minutes to the baking time.
