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Espresso Chocolate Chip Cookie Recipe

Espresso Chocolate Chip Cookie

Recipe courtesy Executive Chef Kevin Garvin, Neiman Marcus - Las Vegas, NV

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on December 12, 2010

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    These are some of the best cookies I have ever made. My husband and kids love these cookies. During the Holidays I always make these cookies. And they are always a BIG HIT !!! I follow the recipe to the tee. FANTASTIC COOKIE

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  • on November 09, 2010

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    This was a good cookie recipe but I found that I had to bake it for 15 minutes. I guess because I had dark coated pans...I used 3/4 cup brown sugar and 1/4 cup white. I also used 7 tablespoons of butter. I'm looking for the best cookie recipe but I don't think this is the one. I have a favorite recipe in allrecipes.com, but still looking for more. I don't really taste the espresso but it was definitely a good recipe.

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  • on October 24, 2010

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    I tried them today and they were delicious!!! The recipe does need a few changes.. I used 2 eggs and less sugar (3/4 cup brown sugar and 1/4 cup white sugar like someone suggested. I added cinnamon and bought instant caramel coffee and added 2 tablespoons. The chips seemed too much so I just used 1 cup and sprinkled some on top before baking... Don't bake more than 20 or they will dry up!! ENJOY! The are really delicious!!

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  • on October 03, 2010

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    Supurb texture and flavor. I use just a bit more espresso powder and really good quality chocolate. YUM!

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  • on August 29, 2010

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    Just made these a bit ago and they are delicious! I was searching for a new chocolate chip cookie recipe and this one looked interesting. I made it just as stated except used regular instant coffee since I couldn't find espresso. Next time I may add a bit more. I did chill the dough overnight too before baking because I didn't have time to bake last night and my butter was very soft from sitting out. The texture is perfect, just like the best cookie store cookie. Crispy outside, perfect moist and chewy inside. This ones a keeper for sure!!

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  • on June 09, 2010

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    This is a very yummy cookie, but I did of course change things up a bit. First of all I used two eggs, I reduced the brown sugar to 3/4 c. and used 1/4 c. white sugar, I also added a few small dashes of cinnamon to the dry mix. Instead of instant espresso powder I used instant hazelnut coffee granules. I also used quite a bit less chocolate chips, just sprinkled them in until I felt like it was a modest yet sufficient amount of chips. I baked these for about 18 minutes as to not over-bake them, and they turned out delicious! Definitely try my substitutions or make your own... this is a great recipe.

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  • on May 16, 2010

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    The only difference I did was that I was unable to find instant espresso coffee powder, so I used double (3 teaspoons instant coffee. Everyone loved them and I will definitely be making them again!! :-

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  • on April 22, 2010

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    I make these cookies ALL THE TIME. My family and husband's family all love these cookies! The only suggestion I have about making the cookies is to make sure that the butter is not too soft, otherwise the cookies will get flat! This recipe is so easy and can be the hit of any party:

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  • on September 26, 2007

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    I have a difficult oven to work with... so I had to bake it for a lot less time, but it's not hard to determine whether these cookies are done or not. I also added an extra egg in the batch, and the cookies ALWAYS come out nice and soft! It's like holding a piece of chocolate-y, coffee-flavored cake in your hand to enjoy! A fun alternative to semisweet chocolate chips are white chocolate chips! Yum~ my favorite.

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  • on October 01, 2006

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    this is very delicious...

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