Elevate your classic chocolate chip cookie experience with a rich espresso twist. These cookies are soft, chewy, and packed with deep chocolate flavor, accented by the subtle bitterness of espresso. Perfect for coffee lovers who want a sweet pick me up or a sophisticated dessert treat.

Full Recipe:

Ingredients

• 2 1/4 cups (280 g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (230 g) unsalted butter, softened

• 1 cup (200 g) brown sugar, packed

• 1/2 cup (100 g) granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 2 tablespoons instant espresso powder

• 2 cups (340 g) semi sweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and espresso powder.

3. Cream butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.

4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.

5. Combine dry and wet ingredients: Gradually add the flour mixture to the wet mixture, mixing until just combined.

6. Fold in chocolate chips evenly throughout the dough.

7. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

8. Bake: 10–12 minutes, or until edges are lightly golden. Cookies will be soft in the center.

9. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Nutrients (per cookie, approximate)

• Calories: 200–220 kcal

• Carbohydrates: 27 g

• Fat: 11 g

• Saturated Fat: 6 g

• Protein: 2 g

• Sugar: 18 g

• Fiber: 1 g