Espresso Chocolate Chip Cookies
These Espresso Chocolate Chip Cookies are an easy, homemade recipe made with rich chocolate chunks and espresso powder. They’re a lovely, indulgent dessert!
Servings: 16
Calories: 180kcal
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 tablespoon espresso powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 grams granulated sugar about ½ cup
- 100 grams light brown sugar about ½ cup, packed
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup semi-sweet chocolate chips/chocolate bar chopped
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all-purpose flour, espresso powder, sea salt, baking soda, and baking powder. Set aside.
- Add sugars and butter to your stand mixer, and cream together for about 2 minutes, scraping down the sides if necessary. Add vanilla extract and Greek yogurt. Mix until just combined.
- Add dry ingredients into the wet ingredients and mix for one minute.
- Fold in chocolate chips then scoop dough using a 3 tablespoon scoop.
- Place cookie dough balls 1 ½ -2 inches apart.
- Bake for 12 minutes or until edges begin to brown.
- Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
Notes
- Level the flour when measuring it to ensure that you use the correct amount.
- Feel free to freeze the cookie dough in a freezer bag for up to 6 months.
- Stick to espresso powder rather than brewed espresso to preserve the dough consistency and texture of the baked cookies.
Nutrition
Calories: 180kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 201mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37IU | Calcium: 25mg | Iron: 2mg