Double Espresso Cookies

 

I’ve been sitting on this recipe for quite a while. Not literally, of course. Just in the sense of putting it aside while I told you about zucchini risotto, fruity zucchini bread, and strawberry basil muffins. These cookies are seasonless and could wait until ideas with expiration dates got posted first. I couldn’t wait any longer, though, and while there may be more zucchini and fresh herb recipes to come, let’s make some cookies. With a buzz!

This is a basic chocolate chip cookie dough doctored up with some instant espresso and an extra coffee-chocolate punch from chocolate covered espresso beans. I just stirred the espresso powder in with the flour and stirred the espresso beans in with the chocolate chips. This did add caffeine to my cookies, but if you want the coffee flavor without the kick, you could use decaffeinated instant espresso or coffee, and maybe replace the espresso beans with cacao nibs or more chocolate chips.

I really found this recipe to be a good balance between a coffee-flavored treat and a traditional chocolate chip cookie. Their coffee-ness isn’t overwhelming, doesn’t make the cookies taste bitter, and still allows them to be sweet. That being said, if you want to go more intensely in the coffee direction, you could certainly add more espresso powder to your cookie dough. (Full disclosure: I fully intended to add more than the 1 tablespoon in the recipe below, but that was all I had left. Good thing it worked out!)

As far as the chocolate covered espresso beans go, I found them to be a welcome addition to a cookie. They’re crunchy, where chocolate chips aren’t. In fact, they’re crunchy in a different way than even nuts are, which is kind of a surprise if one is not expecting it. 

Overall, I love this variation in the classic chocolate chip cookie theme! My friends ate a lot of them. Since they seem to love good food, and need a lot of coffee, I’m inclined to believe that these delicious cookies get a crowd-sourced passing grade. They may not be filled with seasonal ingredients, but coffee and chocolate chip cookies are for always and forever, and there’s no point shunning them at any time of the year.

Double Espresso Chocolate Chip Cookies

This dough can be baked as soon as it is mixed, but I like to chill the dough for at least 2 hours and up to 24 hours. This dough also freezes well when wrapped in a freezer-safe bag. Just thaw and portion to bake as usual.

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon fine salt

1 tablespoon instant espresso powder

1 ½ (12 tablespoons) unsalted butter, softened

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup semisweet or bittersweet chocolate chips

1 cup chocolate covered espresso beans

1. In a medium-size bowl, combine the flour, baking soda, salt, and espresso powder. Stir together with a whisk or sift to combine well. Set aside.

2. Place the butter in the bowl of a stand mixer (or in another large bowl if you are using a hand-help mixer or a spoon). With the paddle attachment, beat a medium-low speed until the butter is creamy.

3. Scrape the butter down from the sides of the bowl and add the granulated sugar and brown sugar. Beat at medium-low speed until the butter and sugar are well creamed and fluffy. Beat in the eggs one at a time until the mixture is smooth. Beat in the vanilla extract.

4. Add the flour mixture a little at a time, beating until just incorporated. Stir in the chocolate chips and chocolate covered espresso beans.

5. Cover the dough in a bowl or shape it into a disk and wrap it well in plastic wrap. Refrigerate for at least 2 hours and up to 2 days.

6. When ready to bake, preheat the oven to 375 F. Lightly grease cookie sheets with either nonstick cooking spray, or a thin film of oil. Portion the dough out in roughly 2-tablespoon scoops about 2 inches apart on the prepared cookie sheets.

7. Bake at 375 F for about 12 minutes, or until the edges of the cookies are just beginning to brown and the cookies appear dry and set on the top.

8. Cool on the pan for about 2 minutes. Remove from the pan and cool completely on a wire rack. Repeat with the remaining dough, or freeze the dough to bake later.

Makes 50-60 cookies.

Other recipes like this one: Milk Chocolate Chip and M&M Cookies, Espresso Chocolate Chip Banana Muffins, Cappuccino Muffins, Cappuccino Coffee Cake with Mocha Crumb Topping