Description
Espresso Cookies
Soft, Chewy, Caffeinated Bliss for Coffee Lovers
A buttery, crackly-edged cookie with tender centers and a bold espresso punch. Perfect for your 3 PM coffee break or dessert table.
Ingredients
Cookie Base
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar
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1/2 cup granulated sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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2 tbsp instant espresso powder
Dry Ingredients
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
Optional Mix-ins
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1 cup chocolate chips or chopped dark chocolate
Instructions
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Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. -
Cream Butter & Sugars
Beat butter and sugars 2–3 min until pale and fluffy. -
Add Wet Ingredients
Beat in eggs one at a time. Mix in vanilla and espresso powder (mix espresso with vanilla first for even distribution). -
Combine Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually fold into wet mixture until just combined. -
Fold in Mix-ins
Gently fold in chocolate chips or other mix-ins. -
Scoop & Space
Portion dough into ~2 tbsp balls. Place on baking sheet 2 inches apart. -
Bake
Bake 10–12 min until edges are set and lightly golden; centers should look slightly underdone. -
Cool
Cool 5 min on baking sheet, then transfer to wire rack. Enjoy warm or fully cooled.
Notes
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Chewier Cookies: Slightly underbake and/or add an extra egg yolk.
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Flat Cookies Fix: Ensure butter is softened, not melted, and chill dough 30–60 min.
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Mocha Chocolate: Replace 1/4 cup flour with unsweetened cocoa.
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Nutty Crunch: Fold in 1 cup toasted walnuts.
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Dulce de Leche Surprise: Press 1 tsp into the center before baking.
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Gluten-Free: Use 1:1 gluten-free flour blend.
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Tiramisu Style: Dust with cocoa + powdered sugar once cooled.