Espresso Chocolate Chip Cookies

Here’s one cookie that coffee lovers will fall head over heels for! Thick and chewy cookies bursting with melty chocolate chips and packed with delicious coffee flavor. Baking these cookies low and slow give you that perfect cookie with a soft center and slightly crisp exterior. These cookies can be baked right away, but if you have the time definitely chill the dough in the refrigerator for at least 2 hours and up to 36 hours. Refrigerating the dough gives the cookies an even richer taste, with stronger coffee hints and a definite brown sugar presence.

After days of unreliable and slow internet connections in Sedona and the Grand Canyon, we finally made it to Scottsdale, Arizona for Andrew’s conference where the internet connection is super fast. We have really enjoyed traveling around Arizona these past few days. The Grand Canyon was absolutely breathtaking! Have you ever made it out to the Grand Canyon before? I highly recommend it! Just make sure you plan well in advance to book a mule trip around the south rim of the canyon. You have to make reservations for the trip up to 13 months in advance! unfortunately, we didn’t know 13 months ahead of time that we would be coming out to the Grand Canyon so we did not get to take the mule trip. But I guess there is always next time, right? ;) I was so surprised to see that in many places along the rim there was nothing stopping you from falling off the side of the canyon. I was going crazy watching all of these people walk right up to the very edge. I was certain I was going to see someone fall off the side!

The next few days we will be in hot and sunny Scottsdale, Arizona for Andrew’s Dermatopathology conference. I always love how conferences are planned in really nice and warm places. :D Have you ever been to Scottsdale or Phoenix? I would love to hear about some great restaurants, shopping or activities that you would recommend! :)

One Year Ago: Oven Roasted Garlic Brussels Sprouts 

Espresso Chocolate Chip Cookies

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Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons instant espresso powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups semisweet chocolate chips

Directions:

  1. In a medium bowl, flour, baking powder, baking soda, salt and espresso powder; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  3. Cover the bowl tightly and place in refrigerator for at least 2 hours or up to 36 hours.
  4. Preheat the oven to 300°F. Line 2 cookie sheets with parchment paper.
  5. Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Press the dough down to spread it into roughly a 1 1/2 to 2-inch circle. Bake for about 14-15 minutes or until edges are set. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Yields: about 24 cookies
Prep Time: 2 hours and 15 minutes (includes chilling time)
Bake Time: 15 minutes

Source: Tracey’s Culinary Adventures, originally adapted from Food Network

19 Responses to “Espresso Chocolate Chip Cookies”

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    Heidi @ homeingreece — April 20, 2012 @ 1:10 pm

    those cookies look amazing!!! I love the tip to chill the dough to let the flavors mingle.

    I have actually been to Phoenix, stayed in Scottsdale… but I was 10 !! It was an awesome vacation though, I do remember it quite well. One of my favorite things that we did was go to a Hopi museum, called the Heard Museum (I just looked it up to make sure). I also loved the botanical gardens since they have such different plants there (I’m from the east coast). We went to the Phoenix Zoo but there was nothing to see, all the animals were hiding – but we were the brilliant ones who decided to go to Arizona in July so your results may vary haha.

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    Chung-Ah (@damn_delicious) — April 20, 2012 @ 1:57 pm

    I’d be so scared if I ever went to the grand canyon. I’m a huge baby when it comes to heights!

    And awesome cookies. I love any baked good that has coffee in it!

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    suestopford — April 20, 2012 @ 3:12 pm

    You just make my day……these sound amaaaaaaazing.

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    suestopford — April 20, 2012 @ 3:13 pm

    Reblogged this on Susie's in the kitchen…. and commented:
    I just love things with coffee in them…..

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    overtimecook — April 20, 2012 @ 4:57 pm

    These cookies sound phenomenal!! Definitely going to have to try them. :)

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    sixtypercentbaking — April 20, 2012 @ 5:26 pm

    Interesting idea with chilling the cookie dough!

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    oneandonlyrachel. — April 20, 2012 @ 6:02 pm

    Thanks for reading my Spinach dip recipe… Looks like I’m going to have to spend a little while looking @ your blog as well… these cookies look DELICIOUS! I’m a huge coffee fan, so I’m sure I wouldn’t be able to only eat one! ;) As for the Grand Canyon, I’ve never been.. but it’s definitely on my list of trips in the future. I’m a graduate student now, so traveling isn’t going to be in my vocabulary for a few years. The pic is beautiful! Thanks for sharing!!

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    thekalechronicles — April 20, 2012 @ 8:40 pm

    These cookies I would like — I love traditional chocolate chip cookies and I love chocolate and coffee together.

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    ChgoJohn — April 20, 2012 @ 8:51 pm

    I agree 100% with Sharyn. These cookies are right up my alley!

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    Brittany — April 20, 2012 @ 9:35 pm

    The chocolate chip to cookie ratio is perfect! YUM!

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    Jody Thompson — April 21, 2012 @ 12:38 am

    These cookies sound perfect for me. Cookies and coffee combined! Arizona is fantastic. I went to Sedona last year and totally into the red rocks and vortex philosophy. Cheers!

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    Villy — April 22, 2012 @ 4:09 am

    I looove how thick they are! And the abundance of chocolate chips! Yum!

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    KeepItSweet — April 22, 2012 @ 6:34 am

    Sounds like a great trip so far! Love these cookies:-)

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    Rufus' Food and Spirits Guide — April 22, 2012 @ 3:54 pm

    We use espresso in brownies sometimes. I love that added kick. Thhis looks awesome.

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    darcelona3 — April 23, 2012 @ 5:00 pm

    made them for the office – fabulous. And will make them again, and again.

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    teacher-chef — April 23, 2012 @ 6:56 pm

    YUM – I like the lower temp cooking method, I always struggle with chocolate chip cookies! Loving the coffee thrown in there, even more of an excuse to have cookie & milk for breakfast :-)

    In addition to the Grand Canyon – I actually like Bryce & Zion Canyons in Utah even more, probably two of my favorite National Parks!!

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    Andie @ Starts with Cupcakes — April 23, 2012 @ 9:50 pm

    these cookies are on my hit list for the weekend! they sounds delicious. thanks for the recipe. :)

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    carealotgreen — April 27, 2012 @ 12:23 pm

    This recipe looks AMAZING! Can’t wait to try it!

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