Jun 01, 2021
Espresso Chocolate Chip Cookies
Brown sugar, espresso, and chocolate? I’m already drooling! These cookies feature these three flavors and have an amazing texture! Feel free to leave out the espresso and make them as regular chocolate chip cookies, but to me, the espresso is the best part!
Prep Time
15 MINS
Cook Time
30 MINS
Total Time
45 MINS
I LOVE brown sugar in my coffee and when starbucks came out with the brown sugar shaken espresso drink, I was hooked. So taking these two things into consideration- I came up with my new favorite cookie recipe. Brown sugar espresso chocolate chip cookies. Not only is there espresso powder in the cookie dough, but also espresso chocolate chips. If you haven’t tried these before and you are a coffee lover, it is a MUST! Nestle toll house has my favorite kind! You now can find them basically at any grocery store! So go get your favorite coffee and make these cookies with me!
Ingredients
Cookie
- 8 Tablespoons Unsalted Butter At Room Temp
- 2 Cups Packed Light Brown Sugar
- 2 Large Eggs At Room Temp
- 2 Teaspoons Vanilla Extract
- 2 1/2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1 1/2 Teaspoons Espresso Powder
- 1 Cup Nestle Toll House Semisweet Or Dark Chocolate Chips
- 1 Cup Nestle Toll House Espresso Chocolate Chips
Instructions
- Preheat oven to 350º and line a baking sheet with parchment paper.
- With a stand or hand mixer, beat the butter and sugar on medium- high speed until light and fluffy, then add in the eggs and vanilla and beat until blended.
- Whisk together the dry ingredients (flour, baking soda, salt, and espresso powder).
- Add the dry ingredients to the wet and mix until incorporated. Then add in the espresso chocolate chips and semisweet (or dark) chocolate chips.
- Spoon about 1.5 tablespoons of the cookie dough into balls and bake for 10-12 minutes, just until lightly browned on top.
- DEVOUR!