One of my favorite things about the holidays is the baking. Don’t get me wrong, I really enjoy baking ANY time of year, but there is something special about spending all day baking with Christmas movies or music in the background. I love to give cookies away as gifts. To neighbors, teachers, my husband’s co-workers. Anyone. I usually map out about 6-10 different cookies that I really love (I usually throw in a new one or two each year) because I really like the way the variety of cookies look in a tin. Well, I already started mapping out cookies this year. Yes, I realize that it isn’t even Thanksgiving yet. Some people put decorations up early, I start baking early. Anyway, meet this year’s new addition: Dark Chocolate Espresso Chip Cookies.
I was in the grocery a little while ago when I saw the most exciting thing… Espresso baking chips! I’m pretty positive that I have mentioned my love of coffee at least a million times, sprinkled throughout different posts on this site. When I saw these, I had to give them a try. Turns out that they are incredibly delightful!
Sometimes, when I’m trying to behave and eat well, I keep an opened bag of dark chocolate chips handy in the pantry. After dinner when I crave something sweet, I’ll grab a few. Well, this bag of espresso baking chips quickly replaced the dark chocolate bag.
And then one day, I decided that maybe I should actually try them in a cookie… a Dark Chocolate Espresso Chip Cookie…
These cookies are so fantastic! I wanted a chocolate cookie that wasn’t over-the-top sweet, but had a great chocolate flavor and these really hit the mark. When I first started making these, I was a little concerned that maybe my family wouldn’t eat them. My husband isn’t fond of dark chocolate and I didn’t know what my kids would think of the hints of coffee. And then I realized… what’s the worst that could happen- I take them to my best friend’s house and we eat them all while we watch season 3 of The Crown?! Yeah, I’m okay with that.
But, as it turns out, the ENTIRE family loved these Dark Chocolate Espresso Chip Cookies. I don’t even think that my husband realizes that it’s a dark chocolate cookie, he Just thoroughly enjoys them. My daughter was the real test. She shrieked in delight when she saw a double chocolate cookie, snatched one, and devoured it without even saying a word about the coffee. Score! They’re an all-around delicious cookie and will make a great addition to your holiday cookies or your every day cookies.
Let me show you how I made these Dark Chocolate Espresso Chip Cookies 👇🏻
Start by preheating your oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
In a medium bowl, whisk together 2 1/2 cups of AP flour, 1/2 cup of (quality) Dark Chocolate Cocoa Powder, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp of finely ground espresso powder. (**If you don’t have espresso powder, you can replace with finely ground coffee**) Set the dry ingredients aside.
In the bowl of a stand mixer, cream 1 cup softened butter on medium speed until light and fluffy, about 2 minutes. Add 1 cup granulated sugar and 1/2 cup of packed light brown sugar and mix until fluffy and well incorporated, another 2 minutes.
Add 1 tbsp of pure vanilla extract and mix. Then add 2 large eggs, one at a time, mixing between after addition. Scrape down the bowl and mix for another 30 seconds.
Add half of the dry Ingredients and mix on the lowest setting, mixing until just combined. Add the rest of the dry ingredients, once again mixing on the lowest setting to combine, and then bump it up to medium speed to mix for a minute.
Remove the bowl from the stand and stir in 2 cups of espresso chips by hand, reserving some to top the cookie dough balls with.
Evenly measure out the cookie dough and roll into balls. Top the cookie dough balls with a couple extra chips so that they’ll be extra pretty.
Bake in the oven for the appropriate length of time based on the size of the cookies. See my baking note below.
Baking Notes:
I made these cookies both “regular” size and “jumbo”. Personally, I prefer the jumbo size cookies. A jumbo cookie still provides the crispy outsides, but with a bigger soft middle. For regular sized cookies, bake for 8-10 minutes. For jumbo sized cookies, bake for 10-12 minutes. You want to bake the cookies until the edges are set and crispy, but the middles still look a little undercooked. Let them sit on the hot baking sheet for at least 5 minutes before removing to a cooling rack to cool completely. Should make about 18-22 jumbo cookies or about 36 regular cookies.
Store any leftover cookies in an air-tight container for up to 5 days.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Dark Chocolate Espresso Chip Cookies
Ingredients
Dry Ingredients:
- 2 1/2 Cups AP Flour
- 1/2 Cup Dark Chocolate Cocoa Powder
- 1 Tbsp Espresso Powder, finely ground
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
Wet Ingredients:
- 1 Cup Unsalted Butter, softened
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar (packed)
- 1 Tbsp Pure Vanilla Extract
- 2 Large Eggs (room temperature preferred)
Other:
- 2 Cups Espresso Baking Chips + more for topping cookies
Instructions
- Preheat oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes.
- Add the sugars and beat for another 2 minutes until combined and fluffy.
- Add the vanilla extract and beat until incorporated. Then add the eggs, one at a time, mixing after each addition. Scrape down the bowl and mix for another 30 seconds.
- Add half of the dry ingredients and mix on the lowest speed. Add the second half of the dry ingredients, mixing on the lowest speed and then moving to a medium speed for about 1 minute until well combined.
- Remove the bowl from the mixing stand and stir in the espresso chips by hand, reserving a few to top the dough balls.
- Evenly measure out cookie dough, roll into a ball, and place on prepared baking sheets.
- Add a couple of the reserved espresso chips to the tops of the cookie dough balls. Bake in the oven for 8-12 minutes, depending on the size of your cookies (see baking notes above). The edges of the cookies should be crispy and the centers should still look a little underdone.
- Leave the cookies to sit on the hot baking sheet for at least 5 minutes before removing to a cooling rack to cool completely.
- Store cookies in an air tight container for up to 5 days. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.