Bake up a batch of delicious chocolate and coffee cookies
There are always new and exciting ways to mix up the classic chocolate chip cookie recipe. These chewy espresso chocolate cookies are packed with a coffee flavor and loaded with heaps of chocolate chips. This recipe produces a beautiful cookie that people will be excited to eat - especially with all the chocolate chips on top.
I'm not much of a coffee drinker, but coffee in desserts is my jam! There are certain flavor combinations that are just made for each other. Espresso and chocolate are one of those combos!
I think these may be my dream cookies. They're chewy, have just the right amount of espresso powder, and most importantly they're covered in lots and lots of chocolate chips.
What You'll Learn In This Recipe
In this espresso cookie recipe, you'll learn some important lessons in the kitchen about making cookies including:
- The preparation technique for chocolate chip cookies. Hint: They're classified as drop cookies.
- Why the creaming method is used to mix up these chewy espresso cookies.
- A creative way to decorate inspired by Night Owl Cookies.
These chocolate espresso cookies are classified as drop cookies. There are six different types of cookies - drop, icebox, bar, cut-out, rolled, and wafer. Drop cookies are made from soft dough that is able to be scooped into mounds for baking.
For the coffee flavored drop cookies you'll need the following ingredients:
- All purpose flour: Flour is an important part in any baking recipe! Make sure you are properly measuring the flour, or the cookies will have a different texture. First fluff the flour with a spoon, scoop into a measuring cup, and level off with a knife.
- Baking soda: The baking soda gives lift to the cookies. Double check that your baking soda hasn't expired.
- Ground espresso coffee powder: This is a key ingredient in the recipe! It provides the rich coffee taste, and boy is it good! If you've never baked with espresso, it's super easy. Just add in the ground espresso along with the dry ingredients.
- Fine sea salt: Fine sea salt is my favorite type of salt for baking. It distributes really well among the entire dough.
- Mascarpone cheese: Mascarpone is a soft cow's cheese originally from Italy. It adds a sweet, tangy bite to the cookies.
- Unsalted butter: Make sure to use real butter for this recipe (not margarine).
- Brown sugar: Brown sugar is refined cane sugar with some molasses added back to it.
- Granulated sugar: This type of sugar is made of fine crystals that are uniform in size.
- Egg: Make sure your egg is room temperature. It will emlusify (mix) with the fats more smoothly.
- Vanilla extract: A high quality vanilla will take your cookies up a notch.
- Chocolate morsels: We are using lots of chocolate chip cookies to make a big statement! I was inspired by Night Owl Cookies to decorate the espresso cookies with lots of chocolate morsels.
If you're interested in learning more about baking tips and tricks, grab this free guide with 10 of the best-kept baking secrets.
Tools & Equipment
For this recipe, we'll be using the creaming mixing method. Meaning, we will be incorporating air to the fat (butter and mascarpone) and sugars. This will help leaven (rise) the product as it bakes. A mixer (hand mixer or stand mixer) is an important tool when using the creaming mixing method.
Fun fact - The creaming method helps reduce the risk of overmixing your cookie batter. The high fat content from the butter and mascarpone helps shorten the gluten strands and tenderize the batter.
Here are a few other tools you'll need to make the espresso and chocolate chip cookie recipe.
Recipe Frequently Asked Questions
Yes, it's important to flash freeze the cookie dough for 30 minutes before baking. The dough is very sticky and will spread too much if you don't flash freeze. Don't skip this step, it's important!
It's not necessary to add all the chocolate chips on top if you aren't a huge fan of chocolate. Just add as many chocolate chips as you're comfortable with. They will still taste delicious!
Yes - Store the fully baked cookies in an airtight container in the freezer for up to 3 months.
Yes - Make it up to 4 days ahead of time and store it in the refrigerator until you're ready to bake. You can also make the dough and store it in the freezer until you want to bake them.
Espresso Chocolate Chip Cookies
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground espresso coffee powder
- ½ teaspoon fine sea salt
- ½ cup mascarpone cheese room temperature
- ½ cup (1 stick) unsalted butter room temperature
- ¼ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- 3 cups milk chocolate morsels divided
- Whisk flour, baking soda, espresso powder, and salt in a bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat mascarpone, butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about two minutes. Add in egg and vanilla. Beat until incorporated.
- With the mixer running on low speed, slowly add in dry ingredients. Beat on low just until the flour has combined, scraping down the sides as needed. The dough will be sticky. Remove bowl from the stand mixer, and add in ¾ cup of milk chocolate morsels. Stir chocolate morsels into the dough with a silicone spatula.
- Scoop cookies into 3 tablespoon balls and place on a parchment lined baking sheet. Using 1 ¾ cups of milk chocolate morsels, cover the outside of each cookie dough scoop. Place in the freezer for 30 minutes until the dough has firmed up.
- Heat oven to 350°F (175°C).
- Remove cookies from the freezer and place 3 inches (8 centimeters) apart on a parchment lined baking sheet. Bake the cookies for 15-20 minutes until golden brown around the edges and the middle of the cookie has set. Once out of the oven, use the remaining ½ cup of milk chocolate morsels to fill in bare spots on top of the cookie. Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Store cookies in a single layer in an air tight container at room temperature up to 5 days.
Other Recipes To Try
Looking for other cookie recipes? These are some of my favorites: