Thick Espresso Chocolate Chip Cookies

If you’re looking for a cookie that combines the rich, bold flavor of espresso with gooey chocolate chips, then you’ve come to the right place! These Thick Espresso Chocolate Chip Cookies are a delightful treat perfect for any occasion. Whether you’re indulging on a busy weeknight or sharing them at a family gathering, these cookies are sure to impress everyone. The combination of browned butter and espresso powder gives them a unique taste that’s simply irresistible. Trust me, once you try these cookies, they’ll become a favorite in your home!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of espresso and chocolate creates an unforgettable taste that coffee lovers will adore.
• Thick & Chewy: Each cookie is thick and chewy with crispy edges, making every bite satisfying.
• Easy to Make: With simple steps, baking these cookies is a breeze, even for beginner bakers.
• Perfect for Sharing: Bake a batch to share with friends or family; everyone will be asking for the recipe!
• Make Ahead Convenience: You can prepare the dough in advance and freeze it for fresh cookies whenever you crave them.

Ingredients You’ll Need

These Thick Espresso Chocolate Chip Cookies use simple, wholesome ingredients that you likely already have in your pantry. Let’s gather everything we need to create these delightful treats!

For the Cookies

• 1 cup Unsalted butter (browned)
• 1/4 cup Espresso powder (high quality divided)
• 1 1/4 cup Brown sugar (light or dark packed)
• 1/3 cup White granulated sugar
• 2 Large eggs (room temperature)
• 2 Egg yolk (room temperature)
• 2 tsp Pure vanilla extract
• 2 1/4 cups All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 3/4 cup Chocolate chips (semi-sweet or dark)

Variations

One of the best things about this cookie recipe is its flexibility! Feel free to customize it to suit your taste.

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Try Different Chocolates: Use milk chocolate chips or even white chocolate chips for a sweeter twist.
• Make It Nut-Free: Simply omit any nuts and replace them with more chocolate chips if desired.
• Swap the Flour: For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

How to Make Thick Espresso Chocolate Chip Cookies

Step 1: Brown the Butter

In a frying pan over medium heat, melt the butter. Keep stirring until the butter starts to foam and the milk solids separate. Let it turn amber before removing from heat. This step adds a nutty flavor to your cookies that takes them to another level!

Step 2: Prepare the Espresso Butter

Pour the brown butter into a glass measuring cup and stir in 1/8th cup of espresso powder. Allow it to sit for about 10-15 minutes so the flavors meld beautifully. Afterward, strain it through a fine mesh sieve to remove any solid bits—what you’re left with is pure liquid gold!

Step 3: Preheat & Prepare Baking Sheets

Preheat your oven to 350°F (175°C). While that’s warming up, line two cookie sheets with parchment paper. This ensures easy cleanup later and helps prevent sticking.

Step 4: Mix Dry Ingredients

In a mixing bowl, sift together the flour, baking powder, baking soda, remaining espresso powder, and salt. Sifting helps combine everything uniformly so each cookie has that rich flavor throughout.

Step 5: Combine Wet Ingredients

In another bowl, mix the browned butter with brown sugar and white sugar until smooth. Then add in vanilla extract, eggs, and egg yolks until fully incorporated. This mixture becomes creamy and luscious—just what you want for chewy cookies!

Step 6: Combine Wet & Dry Ingredients

Gradually mix in your dry ingredients until just combined—be careful not to overmix! Once that’s done, fold in those delicious chocolate chips. They’ll melt slightly during baking and make your cookies even more scrumptious.

Step 7: Scoop & Bake

Use a heaping 3oz cookie scoop to portion out your dough onto the prepared sheets—aim for about six large balls per sheet. Bake them in your preheated oven for about 13–16 minutes until they look golden at the edges but still slightly soft in the middle.

Step 8: Cool & Enjoy

Let your freshly baked cookies sit on the pan for five minutes before transferring them to a cooling rack. Top them with extra chocolate chips while they’re warm—because who doesn’t love more chocolate? Now it’s time to enjoy those Thick Espresso Chocolate Chip Cookies!

Pro Tips for Making Thick Espresso Chocolate Chip Cookies

Baking is all about precision and a little bit of love, so here are some pro tips to ensure your cookies turn out perfectly!

• Use high-quality espresso powder: The flavor of your cookies will reflect the quality of your ingredients. A good espresso powder will enhance the rich coffee flavor and give your cookies a delightful depth.
• Don’t skip browning the butter: Browning the butter adds a nutty, caramelized flavor that elevates these cookies from ordinary to extraordinary. Just keep an eye on it as it can go from perfect to burnt quickly!
• Chill the dough if time allows: If you can spare an extra 30 minutes, chilling the dough helps develop flavors and prevents spreading during baking. This is especially useful for thick cookies.
• Use a cookie scoop for uniform size: Scooping with a 3oz cookie scoop ensures that all your cookies are the same size, which promotes even baking. Plus, they’ll look professionally made!
• Let them rest after baking: Allowing your cookies to cool on the pan for a few minutes before transferring them to a rack helps them set properly and gives you that perfect chewy texture.

How to Serve Thick Espresso Chocolate Chip Cookies

Presenting your Thick Espresso Chocolate Chip Cookies can be just as enjoyable as baking them! Here are some fun ideas to make them shine at any gathering or cozy night in.

Garnishes

• Sprinkling of sea salt: A light dusting of flaky sea salt right after baking enhances the sweetness and balances the rich chocolate flavor.
• Chocolate drizzle: Melt some extra chocolate chips and drizzle over cooled cookies for an elegant touch that looks beautiful and tastes divine.

Side Dishes

• Vanilla ice cream: A scoop of creamy vanilla ice cream pairs wonderfully with warm cookies, creating a delightful contrast in textures and temperatures.
• Espresso or coffee: Serve these cookies alongside a hot cup of coffee or espresso for a match made in heaven! The flavors complement each other beautifully.
• Fresh berries: A side of fresh strawberries or raspberries adds a refreshing tartness that cuts through the sweetness of the cookies.
• Milk: Classic and comforting, serving these cookies with chilled milk is always a hit, especially for those nostalgic moments of childhood snacking.

Enjoy your baking adventure with these tips and serving suggestions! Your Thick Espresso Chocolate Chip Cookies will not only taste amazing but also look like they came straight from a bakery. Happy baking!

Make Ahead and Storage

These Thick Espresso Chocolate Chip Cookies are perfect for meal prep! You can easily prepare the cookie dough ahead of time and store it, so you always have a delicious treat ready to go when cravings strike.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, place parchment paper between layers to prevent sticking.

Freezing

• To freeze cookie dough, scoop individual portions onto a baking sheet lined with parchment paper and freeze until solid.
• Transfer frozen dough balls to a resealable plastic bag or airtight container. They can be stored for up to 3 months.
• When ready to bake, no need to thaw; just add an extra minute or two to the baking time.

Reheating

• To reheat cookies, place them in the microwave for about 10-15 seconds for a warm, gooey treat.
• Alternatively, you can reheat them in a 350°F oven for about 5 minutes until warmed through.

FAQs

If you’re wondering about some specifics regarding these delightful cookies, here are some common questions!

Can I use regular coffee instead of espresso powder in Thick Espresso Chocolate Chip Cookies?

While espresso powder intensifies the flavor, you can use instant coffee as a substitute. Just keep in mind that the taste may be slightly less rich.

How can I make my Thick Espresso Chocolate Chip Cookies chewier?

Adding an extra egg yolk, as this recipe does, helps achieve a chewy texture. Also, be careful not to overmix the dough when adding the dry ingredients.

What should I do if my cookie dough is too sticky?

If your dough is too sticky to handle, refrigerate it for about 30 minutes. Chilling will make it easier to scoop and handle when baking.

Can I customize my Thick Espresso Chocolate Chip Cookies?

Absolutely! Feel free to add nuts or any mix-ins you love. Just be cautious not to overload; balance is key for that perfect cookie texture.

How do I know when my Thick Espresso Chocolate Chip Cookies are done?

Look for golden brown edges with slightly soft centers. The cookies will continue cooking on the pan after removing them from the oven!

Final Thoughts

I hope you enjoy making these Thick Espresso Chocolate Chip Cookies as much as I do! With their deliciously rich flavors and delightful chewiness, they’re sure to become a favorite in your household. Gather your loved ones and create some wonderful memories while baking. Happy baking!