Expresso Chip Cookies

Imagine sinking your teeth into a warm, gooey espresso chip cookie that’s as big as your craving! These cookies are an irresistible blend of rich, a hint of espresso flavor and creamy, melted chocolate chips that create the ultimate indulgence. As you bite in, the outer edges are golden and slightly crisp, while the inside is thick, soft, and chewy—oozing with pockets of gooey, melted chocolate chips that practically melt in your mouth. These cookies are massive, with each bite delivering an explosion of deep coffee flavor intertwined with the sweetness of chocolate. Whether you enjoy them with a glass of milk or a cup of coffee, these espresso chip cookies are the perfect treat to satisfy your sweet tooth and caffeine cravings all at once.

Yield: Approximately 8-10 large cookies

Ingredients:

2 1/4 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 cold eggs
2 teaspoons vanilla extract
1 cup unsalted butter, slightly softened
Pinch of salt
1-1 1/2 cups small semi-sweet chocolate chips
2 cups large chunks semi-sweet chocolate chips
1tbsp expresso powder ( I used King Arthur’s expresso powder)

Instructions:

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy. Mix in expresso

Beat in eggs one at a time, followed by vanilla extract. For 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Stir in chocolate chips.

Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top it with more chocolate chips.

Bake for 13-16 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.