Espresso

Chocolate Chip Cookies

100+ ideas

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.

Here's what you'll need...

You'll Need:

– 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 – ½ cup  unsalted butter 

You'll Need:

– 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

Equipment:

Whisk Mixing bowl 11 x 17 baking sheet Parchment paper Cookie scoop (3 tablespoons)

Instructions:

Here's how to make the espresso & chocolate cookie recipe.

Mix Dry Ingredients:

Whisk flour, baking soda, espresso powder, and salt in a bowl until combined. Set aside.

Cream the Butter:

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.

Add Dry Ingredients:

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. 

Add Dry Ingredients:

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.

Form the Cookies:

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. 

Freeze the Dough:

Place in the freezer for 30 minutes until the dough has firmed up. Heat oven to 350°F. Remove cookies from the freezer and place 3 inches apart on a parchment lined baking sheet.

Bake the Cookies:

Bake the cookies for 15-20 minutes until golden brown around the edges and the middle of the cookie has set. 

Finish It Up:

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.

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