Espresso Chocolate Chip Cookies

We made our first batch a few weeks ago as an experimental riff on my tried-and-true classic chocolate tweedle cookie recipe, swapping in some espresso powder in place of the usual flour. And while an initial taste test of the dough had me a bit nervous that we had overdone it with the uneaten coffee flavor, the cookies themselves ended up sultry to perfectly-balanced mocha perfection.

There’s just the right value of espresso here to signify that these are surprisingly coffee-flavored cookies, without stuff too subtle or too overblown. And the espresso — as coffee savor is unchangingly true-blue to do — brought out an plane richer depth of savor in the semisweet chocolate fries and paired beautifully with the buttery-vanilla savor of the dough as well. I made sure that the texture of the dough remained perfectly soft and chewy, just the way I like it. And the finishing pinch of flaky sea salt adds the perfect salty crunch to each bite.

My husband has proclaimed these my “cookie of the year” and suggests that we make flipside batch as often as possible. Friends have made requests for the recipe and polished off plates of these cookies in record time. And I’ve once had to restock my jar of espresso powder to alimony up with demand, 

ESPRESSO CHOCOLATE CHIP COOKIE INGREDIENTS

Here are some quick notes regarding the espresso chocolate chip cookie ingredients you'll need for this recipe:

• Flour: Basic all-purpose flour adds structure and texture to the cookies while also ensuring that they are fluffy and chewy. For more precision, I suggest using a kitchen scale to weigh the flour. (Everyone measures flour differently, but I use 142g per cup, so you'll need 213g for this recipe.)
• Espresso powder: The secret ingredient that provides delectable coffee taste to these cookies! I used this espresso powder, which has a great taste, but you may use whatever brand you choose. (Also, keep in mind that espresso powder is not the same as instant coffee and has a much stronger taste.)
• Cornstarch: I usually use a couple tablespoons of cornstarch in chocolate chip cookies to make them extra soft and chewy.
• Baking soda: Baking soda is our leavening agent, allowing the cookies to rise precisely.
• Salt: I used fine sea salt in the cookie batter and an additional dusting of flaky sea salt on top.
• Butter: To cream effectively with the sugars, this recipe calls for unsalted butter that is at room temperature. However, if you only have salted butter on hand, don't worry; just eliminate the additional 1/4 teaspoon fine sea salt specified in the recipe.
• Sugars: In the cookie dough, we will combine white granulated and brown sugar to offer the appropriate amount of sweetness and a touch of molasses taste.
• Egg: An egg will act as a binding agent in this recipe, keeping all of the components together and imparting moisture to the cookies.
• Vanilla essence: I suggest using a big quantity of genuine vanilla extract in these cookies, which you can buy at the store or prepare at yourself.

RECIPE VARIATIONS

Here are some changes you might try with this espresso cookie recipe:

1. Use alternative baking chips: Instead of semisweet chocolate chips, use milk chocolate, dark chocolate, or white chocolate chips. Substitute other fun chips like Andes Creme de Menthe Chips or Andes Peppermint Crunch Chips, Heath Toffee Chips, Reese's Peanut Butter Chips, Kraft Caramel Bits, or Hershey's Cinnamon Chips.
2. To create Espresso M&M Cookies, use 1 cup of normal or tiny M&Ms for the chocolate chips.
3. Add nuts: Combine 1/2 cup chopped walnuts or pecans into the batter.