Espresso Chocolate Chip Cookies

Picture your very favorite chocolate chip cookie and then load it with crunchy espresso (or coffee) little bits) -- this is that cookie!

Coming in hot for the 12 Days of Sweet Treats are these Espresso Chocolate Chip Cookies! Not everything needs to be peppermint and holiday spice this season, does it? This is the perfect example of such a treat. This is my favorite olive oil chocolate with some minor tweaks…I up’d the butter, never a bad thing. And then I pulled back a touch on the oil. It’s perfect. Really.

12 Days of Sweet Treats with the lovely Amisha (Espresso Chocolate Chip Cookies Espresso Chocolate Chip Cookies Espresso Chocolate Chip Cookies Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Makes 24 Cookies

INGREDIENTS

  • 1 1⁄2 cups (330 g) light brown sugar, packed
  • 1/2 cup (118 ml) good quality olive oil (see note above for other oil options)
  • 1⁄2 cup (96 g) granulated sugar
  • 8 tablespoons (113 g/4 oz/1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1⁄2 teaspoons (7 ml) pure vanilla extract
  • 2 cups (272 g) all-purpose flour
  • 1 cup (136 g) bread flour
  • 2-3 teaspoons ground espresso or coffee (see note above)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1⁄2 cups (330 g) dark chocolate, coarsely chopped or chips
  • Sea salt flakes for the tops, optional

INSTRUCTIONS

  1. Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
  2. In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
  3. In a medium bowl, whisk together the all-purpose flour, bread flour, ground espresso/coffee, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42-g) balls, place on the prepared baking sheet and allow about 31⁄2 inches (9 cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
  4. Bake one sheet at a time in the center of the oven for about 11 to 12 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
  5. Thank you for baking these cookies! Please tag me @displacedhousewife #displacedhousewife #12DaysOfSweetTreats so I can see your beautiful creations!

 

Espresso Chocolate Chip Cookies

Picture your very favorite chocolate chip cookie and then load it with crunchy espresso (or coffee) little bits) -- this is that cookie!
5 from 6 votes
Print Pin Rate
Course: Dessert -- Cookies
Servings: 24

Ingredients

  • 1 1 ⁄2 cups 330 g light brown sugar, packed
  • 1/2 cup 118 ml good quality olive oil
  • 1 ⁄2 cup 96 g granulated sugar
  • 8 tablespoons 113 g/4 oz/1 stick unsalted butter, room temperature
  • 2 large eggs room temperature
  • 1 1 ⁄2 teaspoons 7 ml pure vanilla extract
  • 2 cups 272 g all-purpose flour
  • 1 cup 136 g bread flour
  • 2-3 teaspoons ground espresso or coffee see note above
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1 ⁄2 cups 330 g dark chocolate, coarsely chopped or chips
  • Sea salt flakes for the tops optional

Instructions

  • Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
  • In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42-g) balls, place on the prepared baking sheet and allow about 31⁄2 inches (9 cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
  • Bake one sheet at a time in the center of the oven for about 11 to 12 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
  • Thank you for baking these cookies! Please tag me @displacedhousewife #displacedhousewife #12DaysOfCookies so I can see your beautiful creations!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

 

24 Comments

  • gabrielle February 9, 2021 at 6:49 AM

    I don’t see the addition of espresso in your recipe? NVM lol

    Reply
    • Rebecca Firth February 9, 2021 at 9:08 AM

      Glad you found it! Let me know if you have any other questions!! xox

      Reply
  • gabrielle February 9, 2021 at 6:48 AM

    I don’t see the addition of espresso in your recipe?

    Reply
  • Anna December 19, 2020 at 3:11 PM

    This recipe is amazing! Truly so tasty. I was wondering, is it possibly to used browned butter in it – if so, would I substitute it for the butter or the oil here?

    Reply
    • Rebecca Firth December 19, 2020 at 6:01 PM

      Hi Anna! I’m so happy you like it! …I would probably substitute the butter with the browned butter. That said, I haven’t tested it that way. If the dough is a little loose or sticky from the liquid, chill it for a little bit and it should firm up. Let me know how it goes! xox

      Reply
  • Silviana April 30, 2020 at 7:08 PM

    5 stars
    Made these cookies earlier today and had to stop myself from eating more. I already ate two within 30 minutes!

    The texture was excellent; it was crunchy yet slightly chewy in the middle. I thought it was magical, seeing that there was no fridge time involved! I also loved the coffee taste that boosted the dark chocolate flavor even more.

    Thank you so much, Rebecca! I will definitely be making these again in the near future.

    Reply
  • Lulu April 25, 2020 at 11:03 PM

    These look mouth-watering! Can you substitute the bread flour for more all-purpose flour? Thanks.

    Reply
  • Alex April 16, 2020 at 2:56 PM

    These cookies tasted oh so good, but I just could not get rid of the puffiness!!! Definitely going to try and make them again and see if I can fix my mistakes. Any suggestions?

    Reply
    • Rebecca Firth April 26, 2020 at 12:27 AM

      Hi Alex! I’m so glad you liked them! Are you weighing your ingredients or using cups and spoons? Sometimes it can just be that little bit extra of flour that puffs them up. Let me know! xoxo

      Reply
  • Kahki March 26, 2020 at 11:56 PM

    hi! can you use espresso powder as the espresso, and if so, is it a 1:1 ratio? thank you so much! can’t wait to try these! :)

    Reply
    • Rebecca Firth March 27, 2020 at 12:31 AM

      Hi Kahki! I would probably try 1-2 teaspoons the first time around and then make adjustments from there. Let us know how it goes so others will know how to substitute as well!! Thank you — I hope you love them!!! xoxo

      Reply
      • Cynthia February 24, 2021 at 5:45 AM

        5 stars
        What is the difference between espresso powder between ground espresso? I thought they’re the same. But anyway i made them and my friend love them, the texture is perfect, the sweetness is spot on not too sweet, and they have the beautiful cracks on top

        Reply
        • Rebecca Firth February 24, 2021 at 3:22 PM

          Hi Cynthia! I’m so happy you liked them! Espresso powder is finely ground espresso (ground to a powder) that’s specifically for baking. Finely ground espresso is a bit coarser (not a powder) and actually meant for espresso. I prefer the latter as I like the flavor intensity and the little bits it adds to baked goods (flecks of coffee). You can use either!!

          I have a Nespresso maker and simply pop open the pods and use that.

          Let me know if you have any more questions!! xox

          Reply
  • Beatrice Teo March 19, 2020 at 2:03 PM

    Made these and they were so good. I was wondering if it was possible for me to chill the dough overnight and bake them the next day before letting them come to room temperature again? would this affect the bake? Thanks!

    Reply
    • Rebecca Firth March 19, 2020 at 7:50 PM

      Hi Beatrice! Yes, you can totally chill the dough. Sometimes the cookies will be a little puffier, but they will still taste delicious. You can also freeze the dough balls and bake off cookies as needed. One of life’s gifts!! ;)

      Reply
      • Beatrice Teo March 20, 2020 at 3:11 AM

        Thank you so much! one more question, how did you get those miraculous pools of chocolate? Is there a chocolate brand you recommend? I’ve tried chopping lindt bars but the chocolate remains melted and never sets up. on the other hand, chocolate chips and chunks just don’t look that beautiful. Any brand recommendations please? :)
        thank you!

        Reply
        • Rebecca Firth March 27, 2020 at 12:28 AM

          Hi Beatrice! I apologize for the delay in responding — I saw your comment several days ago and I thought I had responded. …so I believe I used Callebaut chocolate here…probably discs. Check out the website Gygi.com — they have a great selection of chocolate at good prices. I just chopped up the chocolate and took the photos while the chocolate hadn’t completely set. Let me know how it goes!! xoxo

          Reply
  • Seema February 6, 2020 at 8:56 AM

    Hi Rebecca,

    I don’t have bread flour and was wondering what I can substitute it with? Will cake flour work? I’ve read up about bread flour and understand my question is a bit far fetched :)
    Please let me know. Thank you.

    Regards,
    Seema

    Reply
  • Kris December 19, 2019 at 6:21 PM

    5 stars
    Made these but omitted the espresso on half the batch. Possibly my favorite chocolate chip texture that I have baked. Will be making some again today!

    Reply
    • Rebecca Firth December 19, 2019 at 9:06 PM

      Thank you so much Kris — this makes me so happy!! I loved them too!! xoxoxo

      Reply
  • kinga December 10, 2019 at 6:02 PM

    5 stars
    Made em. Loved em.

    Reply
  • Morgan December 8, 2019 at 3:06 AM

    5 stars
    These look delicious!!!! I love baking with espresso – i can’t wait to make these for the holidays!!

    Reply

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