Espresso Chocolate Chip Cookies – chewy, caramely cookies packed with rich dark chocolate chunks and finely ground espresso!
I am the type of person who is perpetually craving another cup of coffee. No matter the time of day, 9/10 times I’m holding an iced coffee. I almost always have a backup iced coffee in the fridge. And I’ll put coffee grounds into anything that allows it.
Occasionally I’ll add tea to anything that allows it, but tea doesn’t have quite the same effect.
What I’m trying to say is that I’m undeniably addicted to coffee and anything that goes with coffee. It was only a matter of time before my coffee addiction made its way into my recipes.
Obviously coffee and chocolate are a match made in heaven, so what better recipe to throw these two ingredients together than some good ol’ chocolate chip cookies?
We all know what makes the perfect chocolate chip cookie: chewy, crunchy on the edges, perfectly golden brown with those subtle caramel undertones. These cookies hit all those check boxes.
Yes, I’m being super specific about the perfect chocolate chip cookie, because I will settle for nothing less and neither should you. It’s a motto I’m trying to apply to every part of my life, and yes, that includes cookies too 🙂
How to Make Espresso Chocolate Chip Cookies:
These cookies come together quickly and easily, but the results taste like you spent hours in the kitchen. The dough comes together like a regular cookie dough, but finely ground espresso is added with the dry ingredients.
There’s enough espresso in these to give a subtle coffee flavor and a slight caffeine boost without tasting overwhelmingly like coffee. These cookies are best when they’re slightly underbaked so they remain chewy in the middle.
Espresso Chocolate Chip Cookies
- 1/2 cup vegan butter, such as Earth Balance
- 1/4 cup granulated sugar
- 1/2 cup + 2 Tbsp. brown sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup semisweet chocolate chips I used a combination of semisweet and 72% dark chocolate chunks
- 3 Tbsp. finely-ground espresso
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Cream together butter and sugars until light and fluffy, about 5 minutes. Add flax and vanilla and continue creaming for 2 minutes.
- Sift together the dry ingredients (flour, baking soda, salt, and ground espresso) and add to the mixing bowl. Mix until just combined, then fold in the chocolate chips.
- Scoop the cookie dough (it’ll be very soft!) onto a parchment-lined baking sheet. Cover lightly with plastic wrap and chill the dough for at least one hour. Once the hour is almost up, preheat oven to 350ºF.
- Keep the cookies in the fridge until the oven is fully preheated. The cookies should be chilled before baking so that they stay tall and don’t spread too much.
- Sprinkle the cookie dough with a pinch of sea salt and a pinch of ground espresso. Bake the cookies 15-17 minutes until golden brown.
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