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Coffee Lovers Espresso Chip Cookies

10 INGREDIENTS • 10 STEPS • 25MINS

Coffee Lovers Espresso Chip Cookies

Recipe
These yummy Coffee-Lovers Espresso Chip Cookies are a wonderful combination of crispy and chewy, not-too-sweet with just a hint of coffee that hits the spot.
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These yummy Coffee-Lovers Espresso Chip Cookies are a wonderful combination of crispy and chewy, not-too-sweet with just a hint of coffee that hits the spot.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

25MINS

Total Time

$1.09

Cost Per Serving

Ingredients

Servings
12
us / metric
Butter
180 mL
Butter
1 1/2 sticks
Semi-Sweet Chocolate Chips
175 g
Semi-Sweet Chocolate Chips
Unbleached All-Purpose Flour
185 g
Unbleached All Purpose Flour
Unsweetened Cocoa Powder
65 g
Unsweetened Cocoa Powder
Salt
1/2 tsp
Salt
Baking Soda
1/2 tsp
Baking Soda
Granulated Sugar
450 g
Granulated Sugar
Large Egg
3
Large Eggs
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Espresso Chocolate Chips
280 g
Espresso Chocolate Chips

Nutrition Per Serving

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Calories
518
Fat
25.3 g
Protein
6.5 g
Carbs
76.8 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

Author's Notes

Makes 4 dozen cookies.

If using a digital food scale to measure the weight of the flour, it can vary depending on the particular flour used. In this presentation, I used Sunrise Flour Mill's Heritage White Flour, which weighs in at 157 grams per cup, thereby using a total of 235 grams.

It is good practice, when experimenting with different flours, to make some notes on the various weights so that you can easily make any adjustment that may be necessary when following a recipe.

Cooking Instructions

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step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Using a double boiler, melt the Butter (180 mL) and Semi-Sweet Chocolate Chips (175 g) over medium heat. Allow mixture to cool to room temperature.
step 2 Using a double boiler, melt the Butter (180 mL) and Semi-Sweet Chocolate Chips (175 g) over medium heat. Allow mixture to cool to room temperature.
step 3
In a small bowl, combine the Unbleached All Purpose Flour (185 g), Unsweetened Cocoa Powder (65 g), Salt (1/2 tsp), and Baking Soda (1/2 tsp). Set aside.
step 3 In a small bowl, combine the Unbleached All Purpose Flour (185 g), Unsweetened Cocoa Powder (65 g), Salt (1/2 tsp), and Baking Soda (1/2 tsp). Set aside.
step 4
In a large mixer bowl, beat the Granulated Sugar (450 g), Large Eggs (3), and Pure Vanilla Extract (1 tsp) until well-combined and fluffy.
step 4 In a large mixer bowl, beat the Granulated Sugar (450 g), Large Eggs (3), and Pure Vanilla Extract (1 tsp) until well-combined and fluffy.
step 5
Gradually add the cooled chocolate mixture to the egg mixture; beat until combined.
step 5 Gradually add the cooled chocolate mixture to the egg mixture; beat until combined.
step 6
Gradually add the flour mixture; beat until just incorporated.
step 6 Gradually add the flour mixture; beat until just incorporated.
step 7
Using a rubber spatula or wooden spoon, stir in the Espresso Chocolate Chips (280 g).
step 7 Using a rubber spatula or wooden spoon, stir in the Espresso Chocolate Chips (280 g).
step 8
Drop onto an ungreased baking sheet by rounded tablespoons
step 8 Drop onto an ungreased baking sheet by rounded tablespoons
step 9
Bake for 8-10 minutes or until edges are firm, but the center is still slightly soft.
step 9 Bake for 8-10 minutes or until edges are firm, but the center is still slightly soft.
step 10
Cool cookies on a baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
step 10 Cool cookies on a baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
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