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 4 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!

 

 

 

19 Comments

  • Silviana 2020/04/30 at 7:08 PM

    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 2020/04/25 at 11:03 PM

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

    Reply
  • Alex 2020/04/16 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 2020/04/26 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 2020/03/26 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 2020/03/27 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
  • Beatrice Teo 2020/03/19 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 2020/03/19 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 2020/03/20 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 2020/03/27 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 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: