Amazing Espresso Chocolate Chips Cookies

Chocolate chip cookies are one of my absolute favorite treats. They have all of my favorite flavors, a hint of vanilla, chocolate, the chew of a good rich dessert, and all in a bite size treat. However, with that said, every once and a while I want to mix things up in my cookie game. That is what this post is all about. Welcome the Espresso Chocolate Chip cookies…yes they have both flavors, because why not? And espresso and chocolate are the ultimate taste teammates , one making the other even better than they would be on their own.

This recipe uses my basic chocolate chip cookie recipe and by basic I mean seriously amazing. Then, I add a healthy dose of Espresso chips which strike the perfect balance along side its chocolate counterparts.

The result of this little change is mind blowing, and absolutely delicious. Additionally, if I may, they are phenomenal with a strong cup of coffee or espresso. Give these a try today they come together quickly and are worth the make.

Amazing Espresso Chocolate Chip Cookies

5 from 2 votes

These amazing cookies have the flavors of espresso and chocolate that absoulutly sing in your mouth. This is not a recipe you want to miss.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup Butter (room temperature) unsalted
• 1 cup Granulated Sugar
• 1 cup Brown Sugar (firmly packed)
• 2 Eggs
• 2 Tbsp Vanilla Extract (good vanilla)
• 1/4 cup Milk Powder (this is the Secret Ingredient)
• 3 cups All Purpose Flour
• tsp Baking soda
• 1 tsp salt
• 1 cup Esspresso Chips (Nesles)
• 1/2 cup Semi Sweet Chocolate Chips

Method

 

Wet Ingredients

1. Preheat the oven to 350. Line 2 Baking pans with parchment paper
2. Add Butter to mixer and allow the mixer to cream it until it is smooth.
3. Add white and brown sugar and mix them together on medium for 3 minutes until light and fluffy.
4. Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another 20 seconds or so.
5. Add the eggs and vanilla. Mix until just incorporated.
6. Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another minute or so.

Dry Ingredients

1. In a separate bowl whisk together the flour, baking soda, and salt.
2. Add the flour one cup at a time to the wet ingredients. Mix on low speed. About 3 separate additions.
3. Each time you add a cup of flour mix on low it in until all ingredients are well incorporated about 30 seconds
4. Finally add the Espresso chips and chocolate chips and mix on low for 1 minute.
5. Scoop the cookie dough into tablespoon sized portions and line the pans about 3 by 4 .
6. Bake for about 9 minutes for soft and chewy, 11 to 12 minutes for a crunchier cookie.
7. Allow to cool at least 15 minutes, then enjoy!
8. The dough will keep wrapped tightly in the refrigerator for up to 3 days. And will keep up to 3 months in the freezer if wrapped in an airtight bag or container.
9. If baking from the freezer, allow the cookies to defrost for 2 hours before baking according to the recipe.

If you like these you may want to try the original or some of my other cookie recipes:

Rich Sugar Cookies