Espresso Chocolate Chip Cookies

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 (@thejamlab / thejamlab.co)

  1. Five-Spice Snickerdoodles
  2. Peppermint Bark Cookie Bars
  3. Spiced Butterscotch Walnut Fudge
  4. Dark Chocolate Peppermint Cups
  5. Rose Marshmallow Chai Marsala Cookies
  6. Chocolate Peppermint Olive Oil Skillet Cookie
  7. Woodland Deer Macarons with a Spiced Amaretto Salted Caramel Buttercream
  8. Burnt Sugar Muscovado Truffles
  9. Chocolate Gingerbread Cookies with Bailey’s Buttercream
  10. Espresso Chocolate Chip Cookies
  11. Raspberry Hazelnut Linzer Cookie With A Cocoa Hazelnut Praline Buttercream
  12. Dulce De Leche Baci Kisses
  13. Thandai Thumbprint Cookies with Pear and Spice Jam Buttercream

See my full Holiday Cookie Box and Amisha’s here!!! Have fun!! xo

Before We Get Started

  • OIL. For this recipe you can play around with the oil a bit…you can use olive oil (delicious) or what about walnut oil or some other type of nut oil? Or, you can go for something neutral, like sunflower seed oil. I ask that you avoid canola or vegetable oils, as they impart a funky flavor on the cookie. 
  • TIMING. This is a dough that I like to make and bake right away, zero fridge time needed. However, it won’t hurt it to spend some time in the fridge if you need to shove it in there. Just note that fridge time will make this a puffier cookie and it will pull out more caramel notes (which is wonderful). 
  • ESPRESSO…COFFEE…YOU CHOOSE. I have made these cookies with a Nespresso pod and with Keurig pods — both work great! I suggest 2-3 teaspoons of ground coffee as when I tested the cookie with more, it was just too much. If you can imagine. 
  • PUFFINESS. This is a relatively flat cookie. If they seem puffy when you get them out of the oven you can drop the baking sheet on the counter once to deflate them slightly. Note that they will also naturally deflate as the cool. 
  • CHOCOLATE. I use dark chocolate in these, something with a 65-70% range. But as always, tastes vary and so feel free to go anywhere from semi-sweet to bittersweet. Whatever strikes your fancy.

Let’s enjoy some really delicious Espresso Chocolate Chip Cookies, shall we?

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!

 

5.0 from 3 reviews
Espresso Chocolate Chip Cookies
Author: 
Recipe type: Dessert -- Cookies
Serves: 24
 
Picture your very favorite chocolate chip cookie and then load it with crunchy espresso (or coffee) little bits) -- this is that cookie!
Ingredients
  • 1 1⁄2 cups (330 g) light brown sugar, packed
  • ½ 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
  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, 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 #12DaysOfCookies so I can see your beautiful creations!

 

 

 

8 Comments

  • Seema 2020/02/06 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 2019/12/19 at 6:21 PM

    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 2019/12/19 at 9:06 PM

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

      Reply
  • Holiday Cookie Box! | JAM LAB 2019/12/14 at 11:53 PM

    […] Espresso Chocolate Chip Cookies […]

    Reply
  • Sweet Treat #6: Spiced Butterscotch Walnut Fudge | JAM LAB 2019/12/13 at 3:23 AM

    […] Espresso Chocolate Chip Cookies […]

    Reply
  • kinga 2019/12/10 at 6:02 PM

    Made em. Loved em.

    Reply
  • Morgan 2019/12/08 at 3:06 AM

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

    Reply

Leave a Comment

Rate this recipe: