Coffee and cookies is a combination that is just as good as milk and cookies, but slightly more adult. These Chocolate-Drizzled Espresso Chocolate Chip Cookies are a coffee-laced twist on classic chocolate chip cookies, made by adding a homemade espresso extract – instant espresso powder and water – to the cookie batter for a coffee flavor. The cookies are packed with dark chocolate chips and drizzled with dark chocolate to give them an elegant finished look on top of making them a great way to satisfy a chocolate craving.
The coffee kick in this otherwise fairly standard cookie dough comes from the homemade espresso extract I mentioned above. This mixture has an intense flavor and almost seems too strong when taken on its own, but when combined with the sweet, buttery cookie dough and the chocolate, it all balances out very well. The cookies are slightly chewy, with a good coffee flavor that just manages to not be overwhelmed by all the chocolate chips. The chocolate drizzle is optional, but is a nice touch that will set these apart from other cookies.
I like to work with instant espresso powder when I’m baking, because it lends a strong coffee flavor to cakes and other baked goods and is easy to incorporate, both as a powder or when reconstituted with a small amount of water. Instant espresso powder is definitely going to give you the best flavor in this recipe and it is available at many regular grocery stores. Specialty food and baking stores will stock intense coffee extract, which makes a good substitution for the instant espresso powder. After those two options, I would opt for a high quality instant coffee like Starbucks Via that will also impart strong coffee flavor over a regular instant coffee, though doubling the amount of traditional instant coffee will enhance the coffee flavor if that is what you have to work with.
Chocolate-Drizzled Espresso Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tbsp hot water
2 tbsp instant espresso powder
2 cups dark or semisweet chocolate chips, divided
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs and vanilla extract.
In a small bowl, whisk together instant espresso powder (or instant VIA, if you don’t have espresso powder) and hot water until smooth. Stir into sugar mixture.
Gradually stir the flour mixture into the coffee and sugar mix, followed by 1 1/2 cups of chocolate chips.
Shape into approx. 1-inch balls and arrange on prepared baking sheet, allowing room for cookies to spread.
Bake for 11-14 minutes, until cookies are set and lightly browned around the edges. Allow to cool completely on a wire rack.
When cookies have cooled, melt remaining 1/2 cup chocolate chips in a small, microwave-safe bowl. With the cookies on a sheet of parchment paper or still on the cooling rack, use a fork to drizzle the chocolate over the cookies.
Allow the chocolate to set at room temperature before storing in an airtight container.
Makes about 3 dozen cookies.