Chewy Chocolate Espresso Cookies Recipes

CHEWY ESPRESSO CHOCOLATE CHIP COOKIES

Steps:

• Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.
• In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
• In separate bowl mix together the flour, espresso powder, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks. Do not over mix.
• Refrigerate the cookie dough for at least a half hour, or overnight.
• When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
• Allow to cool before eating!

CHEWY CHOCOLATE ESPRESSO COOKIES

Steps:

• In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
• Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
• Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

CHEWY DOUBLE CHOCOLATE ESPRESSO COOKIES

Steps:

• Preheat oven to 350°. In the bowl of a mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, scraping the sides as necessary.
• Beat in the eggs and vanilla until well-combined.
• In a separate mixing bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, and salt.
• Add the dry ingredients to the wet in three additions, mixing well between each addition. Remove dough from mixer and fold in chocolate chips by hand.
• Form dough into 1-1/2 inch balls, roll in granulated sugar, then press three coffee beans in the top. Refridgerate the dough for at least 30 minutes, then bake in preheated oven for 7-9 minutes, or until the edges just begin to crack, but the cookie still feels soft. Let cool for 3-5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

CHOCOLATE-ESPRESSO COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.
• Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

CHEWY CHOCOLATE ESPRESSO COOKIES

Steps:

• Combine the flour, baking soda and salt in a small bowl and set aside.
• Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
• In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
• Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
• Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

ESPRESSO CHOCOLATE CHUNK COOKIES

Steps:

• Whisk flour, baking soda, and kosher salt together in a medium bowl.
• Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
• Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
• Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.