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Espresso Chocolate Chip Cookies

Deliciously soft and chewy cookies infused with rich espresso and chocolate, perfect for a delightful treat any time of day.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter Room temperature
  • 1 cup brown sugar (firmly packed)
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • ⅓ cup instant espresso
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
Chocolate Addition
  • 1 cup chopped chocolate Semi-sweet or dark

Method
 

Preparation
  1. Start by ensuring all your ingredients are at room temperature.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the egg, egg yolk, and vanilla extract. Mix until well combined and smooth.
  4. Dissolve the instant espresso in the mixture, blending it into the dough.
  5. In another bowl, sift together the flour, cornstarch, baking soda, and sea salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  7. Gently fold in the chopped chocolate.
  8. Cover the dough and refrigerate for at least 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Scoop dough onto the sheet, leaving space between each ball.
  3. Bake for 10-12 minutes until edges are golden but centers remain soft.
  4. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

For extra indulgence, serve warm with vanilla ice cream or a sprinkle of flaky sea salt. Store in an airtight container for up to 5 days or freeze with parchment paper between layers.