Decadent espresso chocolate chip cookies
So this is the recipe for espresso chocolate chip cookies for some bizarre set of circumstances never made it into my book. It was developed for ‘Sweet’, shot for ‘Sweet’, but somehow never made it into the glossy pages of my most beloved and decadent second cookbook.
I only discovered this the other day while I was looking for the recipe. I thought it was there, but I also kind of knew it wasn’t. The whole thing is weird. Anyway lucky for you I get to put it up here because what use is a recipe sitting on my hard drive gathering digital dust?
Whilst I don’t drink coffee very often, I love the flavour of it in desserts and baked things. Added to chocolate it’s a perfect match and makes these decadent cookies a little more grown-up.
You can leave the coffee powder out and keep these plain if you prefer. I have used instant espresso powered because I love the intense flavour and how it dissolves easily into the dough, but you could use regular instant coffee granules (substitute 2T), just dissolve in the vanilla extract before adding to the mix.
Ok so this makes a fairly big batch but personally, I think that’s the only way to roll when making things like cookies. Once you’ve decided to get into the kitchen and get down with the dough, you may as well bash out a decent quantity. They store well and freeze too.
A few other biscuit recipes you might like:
Chunky New York chocolate chip cookies with Easter eggs
Vanilla snap biscuits (cookies)
Air fryer chocolate chip cookies
The best shortbread mince pie crumble bars
White chocolate, cranberry and macadamia cookies
Alison Roman’s chocolate chip cookies
Recipe ~ Makes approx 34 medium cookies
Ingredients
- 320 gm 2 cups flour
- 1/2 t baking soda
- 1/4 t salt
- 170 g salted butter melted
- 150 g 1 cup Demerara brown sugar
- 130 g ½ cup white sugar
- 2 T + 2t instant espresso powder
- 1 T vanilla extract
- 1 egg
- 1 egg yolk
- 350 g dark chocolate chips
- Sea salt flakes for sprinkling optional
Instructions
- Preheat the oven to 165C and line 3 baking sheets with baking paper.
- Sift the flour, salt and baking soda and set aside.
- Using an electric mixer beat the melted butter, vanilla, espresso powder and sugar for about 2 minutes. Add the eggs and continue to beat until light and fluffy.
- Add the remaining dry ingredients and mix briefly until just combined.
- Stir in the chocolate chips by hand.
- You can make either big or small cookies, but I like around 20ml of cookie dough scooped into more or less even balls, allowing 3cm between the cookies for spreading.
- Lightly sprinkle each cookie with a little sea salt (optional), and bake for 10 – 12 minutes for a softer and smaller cookie, or a little longer – 15 – 17 minutes for a bigger and crunchier cookie.
Notes
BUY MY NEW eBOOK
Find me on Instagram & Pinterest
Definitely going to make these! they look delicious!
Yum. Nothing can beat a good chocolate chip cookie, when we are talking cookies. I too, love the coffee flavour in baked goods, so espresso it will be. I am making these, no questions asked. My hubby will be away next week, so I may wait until then, and then devour them all to myself 🙂 Well, a girl has got to eat … 🙂 🙂
I’m so glad this recipe is out in the open now! Espresso is one of my favorite chocolate chip cookie ingredients too. It just gives them a little somethin’ somethin’ can’t resist.
OH YEAH !!! These truly ARE decadent!! Gotta go ‘PIN’ these !! ; o )
HI Erin I agree, they just make the cookie so much more grown up and give it an edge.
Thanks Lynne and agree totally, although this does make a really big batch.
Oh I love a bit of coffee flavor with chocolate treats. These are perfect grown up cookies!
I can vouch for Sweet, you will not regret buying this book. Everything I’ve made from it has worked and tasted divine. I also gave it to a friend for her birthday and she loves it. She and her husband are very good cooks, and they own a LOT of cookbooks, but she tells me she “really bonded with this book”! and she uses it all the time. As do I. So just buy it!
I love espresso with chocolate, what tempting cookies!
Ah Beryl thank you for this lovely comment and compliment on my beloved cookbook. This has made my day. Im so very happy to hear you and your friend enjoy it. This makes it all so special for me.
These cookies look divine, I am going to try it without the egg. With regards to SAMs books don’t ponder, think, contemplate & etc just go out & buy it, it would make an ideal valentines gift – you will be sorted for meals & treats that are straight from heaven above
Ah Usha, that is extremely kind of you to say x
Hi Sam! I baked these cookies for our weekend camping at Jamaka in the Cederberg, and by Sunday morning they were gone!!! Left out the coffee as our twins already have enough energy (hahaha). They must be relish with, but they are seriously the BEST choc chip cookies I’ve ever baked :)))) Thanks you ! Linda xxxx
That is so awesome to hear Linda, thanks for letting me know (and so cool you have twins, Im the proud aunt of twin boys 🙂
Sam, can I ask for clarity on instant expresso powder. have you used something like Nescafe/Moccona instant coffee for this recipe.. My partner loves chocolate and coffee, so they will be perfect for him
HI Rod, Nescafe / estle make an instant Espresso powder that is available in Woolworths and PnP too I think. Its much stronger than normal instant coffee with very fine granules (powder like that works really well with baking). I haven’t tested it with instant coffee but because the granules are quite coarse I don’t think you will get the same result.
Hi Sam, are these cookies crispy or chewy kind?
HI Susan – they are little crispy. if you bake them shorter they will be chewier though