Coffee and chocolate are a great combination, and small amounts of coffee appear in recipes for all kinds of chocolate desserts. Coffee is used to bring out some of the darker, roastier notes in chocolate and make chocolate desserts taste even richer. As a coffee fan, sometimes I want coffee to share the spotlight a little bit. These Espresso Chocolate Chip Cookies have a good balance of chocolate and coffee flavors – which is to say that there is a lot of chocolate and coffee in every bite.
The cookies use unsweetened cocoa powder and espresso powder for their rich flavor. They’re slightly soft and fudgy inside, with a hint of crispness just around the edge. They’re at their best if you don’t overbake them because this is a cookie that is better when it is tender and brownie-like. They’re loaded with chocolate chips, which definitely tips them in the direction of chocolate instead of espresso, but you get the flavor of both elements clearly in each bite – and that makes them perfect for coffee lovers as well as chocoholics. The cookies taste even better the next day (although they’re good straight out of the oven, too), when the coffee and chocolate have time to meld.
Instant espresso powder is going to give you the best coffee flavor in these cookies. If you don’t have instant espresso powder (it is available in either the coffee aisle at many grocery stores), instant coffee powder can be substituted. The cookies will still be delicious, but they will have a milder coffee flavor to them than cookies made with espresso powder.
Espresso Chocolate Chip Cookies
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1/2 cup cocoa powder
1/4 cup espresso powder
1 tsp vanilla extract
1 1/2 cups semisweet/bittersweet chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl. cream together butter and sugar until light. Beat in eggs, one at a time, followed by cocoa powder, espresso powder and vanilla extract. Mix ingredients for 1-2 minutes, or until completely combined.
With the mixer on low speed, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Shape dough into 1-inch balls and drop onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set but still soft.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes about 3 1/2 dozen.