Espresso Cookies: Soft, Chewy & Packed with Bold Coffee Flavor!
Love coffee and cookies? These chewy espresso cookies are packed with bold coffee flavor and a hint of chocolate—perfect for espresso lovers!
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 2 Cookie Baking Sheets
- 2 Mixing Bowls
- 1 Whisk or Large Spoon
- 1 Cookie Dough Scoop - optional
- Parchment Paper
Ingredients
- 1 cup Unsalted Butter, softened 1 cup = 2 sticks
- 1 cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract see our Premium Small Batch Vanilla Extract
- 2 tbsp Finely-Ground Espresso Beans try grinding yourself, or buy pre-ground
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Dark Chocolate Chips optional
Instructions
- Preheat oven to 350°F (175°C) and prepare your cookie baking sheet by lining with parchment paper.
- In a large bowl, use a handheld or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and finely ground espresso, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the optional dark chocolate chips, if using.
- Scoop cookie dough onto the prepared cookie baking sheets. Make them approximately tablespoon sized, and space them roughly 2 inches apart.
- Bake at 350°F for 10-12 minutes, or until the edges are golden brown.
- Carefully remove from the oven, then cool on the baking sheet for 5 minutes. Now they are ready to enjoy while they are warm & delicious!