Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies. A decidedly adult flavoured chewy double chocolate cookie that can be kid friendly too. Tips for freezing too.

Espresso Chocolate Chip Cookies

Originally published Dec 2009.

Spouse came up with this great twist on a double chocolate cookie.

Some instant espresso powder added to the recipe really elevates this to a great cookie.

Espresso Chocolate Chip Cookies.

The dough also freezes well for these cookies, so like yesterday’s Chewy Gingerbread Cookies, you can roll these in balls and freeze them.

Then you have the choice of baking as many or as few of these as you like when you need them or when that chocolate craving hits.

You can of course freeze the baked cookies as well, but it’s nice to have options. 

Original 2009 photo.

This recipe is very easily adapted to a plain chewy double chocolate cookie just by omitting the espresso powder altogether. This turns the same recipe into a kid friendly Chewy Double Chocolate Chip Cookie.

Espresso Chocolate Chip Cookies

Need more cookie inspiration?

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

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Espresso Chocolate Chip Cookies

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Yield: 24

Espresso Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 25 minutes

Espresso Chocolate Chip Cookies. A decidedly adult flavoured chewy double chocolate cookie that can be kid friendly too. Tips for freezing too.

Print

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tbsp instant espresso powder (or instant coffee granules, see notes)
• 1 ¼ cups butter
• 2 cups sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3/4 cup cocoa powder
• 1 ½ cups chocolate chips

Instructions

1. Sift together the cocoa, espresso powder, flour, baking soda, and salt. set aside.
2. In a separate bowl, cream together the butter and sugar.
3. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
4. Add the dry ingredients to the creamed mixture along with the chocolate chips.
5. Mix well until a dough forms.
6. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
7. Roll into 1 inch balls and then roll the balls in sugar.
8. Place about 2 inches apart on a parchment paper lined baking sheet and press down lightly with the bottom of a drinking glass.
9. Bake at 350 degrees F for about 8-10 minutes.
10. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
11. These do freeze well and should be stored in an airtight container.

Notes

Some people have found instant espresso powder hard to find.

It is a very fine powder, so if you are using instant coffee. either add it to the creamed mixture so that it is well blended in.

 

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 208Total Fat 2gSaturated Fat 1gUnsaturated Fat 2gCholesterol 17mgSodium 122mgCarbohydrates 43gFiber 2gSugar 22gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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