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Espresso Chocolate Chip Cookies

A delightful twist on the classic chocolate chip cookie, infusing rich coffee flavor for an irresistible treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups bread flour Creates structure and a chewy texture.
  • 2 tbsp finely ground espresso or coffee Adds a robust coffee flavor.
  • 2 tbsp malted milk powder Enhances the cookie's taste with a creamy hint.
  • 2 tbsp corn starch Contributes to a softer texture.
  • 1 tsp baking soda Provides lift and helps with browning.
Wet Ingredients
  • 3/4 cup light brown sugar Adds moisture and deep sweetness.
  • 3/4 cup granulated sugar Balances sweetness and contributes to texture.
  • 1/2 cup salted butter Provides richness and flavor.
  • 1 large egg Binds the ingredients together.
  • 1 large additional egg yolk Enriches the dough for a softer cookie.
  • 1 tsp vanilla bean paste Infuses a warm, aromatic flavor.
Add-Ins
  • 2 cups dark chocolate chips Provide pockets of rich sweetness.
  • 1 tsp flaky sea salt Optional garnish for added flavor.

Method
 

Preparation
  1. Whisk the dry ingredients: In a medium bowl, whisk together the bread flour, espresso, malted milk powder, corn starch, and baking soda.
  2. Cream the butter and sugars: In the bowl of a stand mixer, cream together the brown sugar, butter, granulated sugar, vanilla bean paste, and salt until smooth.
  3. Incorporate eggs: Add the egg and egg yolk, beating until light and creamy.
  4. Add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing between each addition.
  5. Mix in chocolate chips: Fold in 1 and 1/2 cups of dark chocolate chips, reserving the rest for topping.
  6. Form dough balls: Measure the dough into balls using a cookie scoop and press reserved chocolate chips on top.
  7. Chill the dough: Chill the dough uncovered in the fridge for at least 2 hours or overnight.
Baking
  1. Preheat the oven: Preheat the oven to 350°F and place dough balls on a parchment-lined cookie sheet, spacing them at least 3 inches apart.
  2. Add sea salt: Sprinkle with flaky sea salt if desired and bake for 12 to 15 minutes until edges are golden brown.
  3. Cool the cookies: Let cool on the pan for a few minutes before transferring to a wire rack.

Notes

For a deeper espresso flavor, use fresh beans ground just before baking. Chilling the dough longer can result in an even chewier texture.