Espresso Dark Chocolate Chip Cookies

A traditional chocolate chip cookie is tasty, but a cookie with chocolate and espresso in it is simply heaven.  These Espresso Dark Chocolate Chip Cookies will quickly become your favorite cookie indulgence.

Soft, chewy and ohh so delicious.  The taste of a chocolate chip cookie takes you back to your childhood.  Never mind the spoonful’s of raw dough you would eat while making them.  Come on now admit it you totally ate raw dough!  Heck I still do every now and then, how can you not it is so tasty!

Let’s talk a bit about these Espresso Dark Chocolate Chip Cookies.  All the delicious flavor of a traditional cookie with an Italian flare.  The addition of espresso powder transforms these cookies to a completely crave worthy indulgence.  Don’t worry there is not enough espresso powder in these to give your kids a caffeine buzz from a cookie or two.

You make these cookies the same way you would make a traditional batch however after making several batches I have a few secret tips I will be sharing with you that make your cookies so light and prevents them from going flat.

 Tips for baking the perfect Espresso Dark Chocolate Chip Cookie:

1. While mixing the butter and sugars together in the mixing bowl beat on medium for 2-3 minutes until the mixture gets light and fluffy. I have found that this makes the cookies have a lighter texture.
2. Just after spooning the dough onto your cookie sheets let the sheets sit in the refrigerator for 5 minutes. This will chill the dough so that they do not go flat during baking.

So the next time your family has a craving for chocolate chip cookies try adding a bit of espresso to break up the cookie monotony.  If your family does not like the flavor of coffee you can do what I did on my second batch and bake half the dough as is and add only 1 teaspoon espresso to the rest then bake.  Make a half/half batch!

Enjoy!

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Dark Chocolate Chips
• 2 teaspoons Espresso powder (I used Illy Espresso Powder)

Instructions:

Preheat oven to 375° F.

In a small mixing bowl combine the flour, baking soda, espresso powder and salt.

In the bowl of a stand mixer beat butter, granulated sugar, brown sugar and vanilla extract until light and fluffy about 2-3 minutes.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.

Mix in dark chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheets or silicone baking mat.

Set in refrigerator for 5 min.  This will ensure cookies hold some of their shape/height during the baking process.

Bake for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pin this recipe for Espresso Dark Chocolate Chip Cookies to your favorite Cookie or Dessert board in Pinterest!