Espresso Chocolate Chip Cookies

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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 – 2 tablespoons espresso powder – 1 teaspoon baking soda – ½ teaspoon fine sea salt – ½ cup mascarpone cheese – ½ cup unsalted butter – ½ cup granulated sugar – ¼ cup brown sugar – 1 large egg – ½ tablespoon vanilla extract – 3 cups milk chocolate morsels 


Whisk flour, finely ground coffee beans, baking soda, 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 on medium speed until fluffy and light in color, about two minutes.

Add Egg & Vanilla:

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 of the mixer as needed. The dough will be sticky.

Mix In Chocolate:

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. Place in the freezer for 30 minutes until the dough has firmed up.

Bake It Up:

Bake at 350°F 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.

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