We have a super terrific friend named Dai. It's one of those friendships where you don't need to see each other often nor know all the details; you fundamentally like each other - no questions asked. Dai is funny duck. He follows the beat of a different drum and doesn't get bogged down by the typical social noise. When he decided to move in order to pursue a more fulfilling job, we were all on board. We sent him off full of these caffeinated cupcakes.
To celebrate a recent visit, I surprised him with these Chocolate Chip Espresso Cookies. We're coffee fiends. We tried baking espresso cookies together once before and they came out... okay. Nothing to write home about and I was a bit disappointed. This was my chance to amend a wrong.
Vengeance was mine.
These cookies are awesome. They are surprisingly soft and easy to make. You decide how much espresso flavor is in these cookies. I went the conservative route and only used 1 Tablespoon of espresso powder and, honestly, could have gone for more. The flavor was there but I would have preferred it a bit stronger. The best part is you don't need to chill the dough so if you're in a rush - you can pop them in the oven straight away! I always like to let them rest a little in the cold to keep them thick.
These cookies were destroyed.
Chocolate Chip Espresso Cookies
slightly modified from Lemon Tree Dwelling
3 cups (360 grams) all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (8 tablespoons) unsalted butter, at room temperature
1 cup (200 grams) brown sugar
1/2 cup (115 grams) sugar
1 tsp. vanilla extract
1/4 teaspoon coffee extract (optional)
2 large eggs, at room temperature
1 cup semi-sweet or bittersweet chocolate chips
1/4 c. instant coffee granules
2-4 tablespoons instant espresso coffee powder
In a large mixing bowl, combine flour, baking soda, and salt. Set aside.
In a separate bowl, cream butter, sugars, vanilla extract, and coffee extract (optional) until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture, being careful not to over-mix.
Stir in chocolate chips and instant espresso coffee powder.
Drop by rounded tablespoons onto parchment lined baking sheets. Let chill in the fridge while the oven heats to 375 degrees. Bake for 10-12 minutes or until golden brown.
Cool on wire rack for 10 minutes.
