This is the BEST Chocolate chip cookie recipe ever!! Delicious with a crisp outside and chewy inside. An upgrade to the classic recipe, Espresso Chocolate Chip Cookies. This recipe is definitely a crowd pleaser.
Coffee with chocolate is a deeply satisfying combination. Bold coffee enhances the taste of sweet chocolate, making anything that has them both irresistible..
Tips to make the PERFECT Espresso Chocolate Chip Cookies
- The butter should be softened and at room temperature (18C) when using, to fluff up when beaten. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter.
- Chilling the dough is important to keep the cookies from spreading too much.
- Once the cookies are baked, they will be soft. So, let them cool on the tray before moving it to a wire rack.
Storing the Espresso Chocolate Chip Cookies
Store these cookies for up to 7 day in an airtight container.
How to freeze Cookie Dough
Freezing Cookie dough is really easy and convenient.
- After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
- Place the cookie dough balls in a ziplock bag or airtight container and place in the freezer for upto 3 months.
- When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
- Bake the cookies for a minute or two longer since the dough is frozen.
Like this recipe? Try more Cookie Recipes –
- Rose Lemon Shortbread Cookies
- Gingerbread Cookies
- Healthy Chocolate Digestive Cookies
- Eggless Breakfast Cornflakes Cookies
- Red Velvet Cookies
Coffee Lover? Try these-
Espresso Chocolate Chip Cookies
Course: Cookies20
servings45
minutes14
minutesThis is the BEST Chocolate chip cookie recipe ever!! Delicious with a crisp outside and chewy inside. An upgrade to the classic recipe, Espresso Chocolate Chip Cookies. This recipe is definitely a crowd pleaser
Ingredients
125 g Butter, softened
1/2 tsp Vanilla Extract
80g Castor Sugar
80 g Brown Sugar
1 (30g) Small Egg
168 g All Purpose Flour
1/2 tsp Baking Soda
150 g Dark Chocolate Chips
2 tsp Instant Coffee
Directions
- Preheat the oven to 180C/160C (fan based).
- In a bowl, cream softened butter, castor sugar and brown sugar.
- Once fluffy and creamy, add in the egg and mix well.
- Sift all purpose flour, instant coffee and baking soda. Add to the creamed mixture.
- Fold in the dark chocolate chips.
- Pop the mixture into the fridge for 15-30 minutes. Now, make 20g balls or scoop out the mixture and place on a prepared baking tray.
- Bake in the preheated oven for 12-14 mins, till the edges are crisp.
- Let them cool on a cooling rack.
Notes
- The butter should be softened and at room temperature when using, to fluff up when beaten.
- Chilling the dough is important to keep the cookies from spreading too much.
- Once the cookies are baked, they will be soft. So, let them cool on the tray before moving it to a wire rack.
