Photo: Espresso Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons instant espresso coffee powder
- 1 1/2 cups semisweet chocolate chips
Directions
Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Serve warm with a glass of milk.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By nancynelson35_1...
New Rochelle, NY
on February 18, 2013
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I followed the recipe and, taking the advice of other reviewers, I added extra instant espresso (2 heaping tsps total for a stronger coffee flavor. The taste was perfect, but the coffee crystals did not dissolve fully during mixing or baking, making the texture of the cookies unpleasantly gritty. If I were to make this recipe again, I would definitely dissolve the instant coffee in some hot water before adding to the batter. Cookies are fabulous served with coffee ice cream.
By clairesgirl
Providence, Rho...
on December 05, 2012
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If you are a coffee lover then you need to make these now. I've seen a lot of variations of this cookie on all the food blogs but this recipe seemed the most straightforward. I baked some slightly underdone and some more well done, liked both. Crispy outside and a nice chew on the inside. I may even add nore chips to this the next time. I watched them and kept checking as they got near the required bake time, took them out when the kitchen filled with the coffee aroma, and left them to cool for two minutes before removing from the pan. Fantastic.
By luvbrattz_05_13...
Graham, Wa
on November 15, 2012
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best cookies i made, so soft!!!!!!!!!!!! if your a coffee lover add more coffee.. Next time i'll make twice the recipe and freeze the dough...yummyyyyyy
Read all 33 reviews