Espresso Cookies
If you’re looking for a cookie that offers a little something extra, these espresso cookies deliver on every level. Bold, rich flavors from dark chocolate and espresso powder meld with a hint of sea salt, creating an indulgent treat that satisfies both sweet and savory cravings.
Perfect for an afternoon pick-me-up or a late-night treat, these cookies combine the deep, roasted notes of espresso with a decadent chocolate base. The sprinkle of flaky sea salt on top enhances each bite, making these cookies both memorable and irresistibly delicious.
Whether you’re an espresso enthusiast or simply a chocolate lover, these cookies are a perfect marriage of your favorite flavors. Soft, chewy, and packed with rich tastes, they’re bound to become a new favorite.
Espresso Cookies Ingredients
- Butter, Softened – Brings a smooth richness to each bite, creating a soft, melt-in-your-mouth texture that makes these cookies irresistibly creamy.
- Granulated Sugar – Adds just the right touch of sweetness, balancing the deep espresso notes and enhancing the chocolatey goodness.
- Instant Espresso Powder – The star ingredient, delivering bold coffee flavor and an aromatic depth that makes these cookies unforgettable.
- Dark Baking Chocolate – Rich and slightly bitter, this chopped chocolate adds luxurious pockets of melted decadence throughout each cookie.
- Flaked Sea Salt – A final sprinkle on top elevates each bite, contrasting the sweet and rich flavors with a touch of savory.
Recipe Tips for Espresso Cookies
- Achieving the Perfect Cookie Texture
For cookies with a soft center and slightly crispy edges, make sure to cream the butter and sugar until light and fluffy. This step, which usually takes around 5-7 minutes, aerates the butter, creating a dough that bakes into perfectly soft, chewy cookies. Additionally, bringing the eggs to room temperature before mixing ensures a smoother dough, which helps achieve a consistent texture. For an extra-rich flavor, consider refrigerating the dough for about 30 minutes before baking; this small wait allows the espresso and chocolate flavors to deepen and results in a slightly thicker cookie. - Highlighting Espresso’s Flavor
Instant espresso powder is the key to achieving a bold coffee flavor in these cookies. If you prefer a stronger coffee profile, you can increase the espresso powder to 4 tablespoons. This doesn’t just enhance the coffee taste—it also brings out the richness of the cocoa, creating a more intense chocolate-espresso combination. However, be mindful not to overdo it, as too much espresso powder can turn the cookies bitter. If you’re new to espresso-flavored baking, stick with the original measurement to balance flavor and sweetness. - Balancing Sweetness with Sea Salt
The flaked sea salt added just before baking may seem like a small detail, but it’s essential in balancing the sweetness of these cookies. That hint of saltiness cuts through the rich chocolate and espresso flavors, making each bite even more satisfying. Don’t substitute regular table salt for this step, as flaked sea salt has a milder and more nuanced saltiness. If you want to try a variation, a light dusting of cinnamon sugar or cocoa powder could add a unique twist without overpowering the espresso flavor.
What to Serve with Espresso Cookies
- Glass of Cold Milk
Classic and simple, a glass of cold milk is the perfect pairing for these rich espresso cookies. The milk’s creamy, cooling effect contrasts beautifully with the cookie’s bold espresso and chocolate flavors, creating a balanced tasting experience that’s comforting and indulgent. - Vanilla Ice Cream
Try serving these cookies with a scoop of vanilla ice cream for an extra-special treat. The creamy, subtle sweetness of the ice cream complements the bold espresso flavor, turning these cookies into a decadent dessert. Plus, the temperature contrast of warm cookies with cold ice cream is irresistible! - Coffee or Latte
If you’re a coffee lover, pair these cookies with a freshly brewed cup of coffee or a creamy latte. The similar flavors bring out the best in both, amplifying the deep, rich espresso notes in the cookies and making each bite more flavorful. Opt for a mild coffee roast to keep the bitterness balanced.
FAQ
Q1: Can I use regular coffee instead of espresso powder?
Instant espresso powder provides a stronger, more concentrated coffee flavor than regular coffee, which is essential to achieving the bold taste in these cookies. If you don’t have espresso powder, try finely ground instant coffee, but the flavor may be milder.
Q2: Can I make these cookies ahead of time?
Absolutely! These cookies store well in an airtight container at room temperature for up to a week. You can also freeze the unbaked dough for up to three months. When ready to bake, simply thaw and bake as directed.
Q3: Can I substitute dark chocolate with milk chocolate?
Yes, but keep in mind that milk chocolate is sweeter and less intense than dark chocolate. If you prefer a milder flavor, milk chocolate is a fine choice, but it will create a softer contrast with the espresso.
Q4: How can I make these cookies gluten-free?
To make gluten-free espresso cookies, substitute the all-purpose flour with a gluten-free baking blend. Choose a blend that contains xanthan gum, as this will help maintain the cookie’s structure.
Espresso Cookies
Ingredients
- 2 large eggs at room temperature
- 1 cup softened butter
- 1-1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3 tablespoons instant espresso powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon flaked sea salt plus extra for sprinkling
- 4 ounces dark baking chocolate finely chopped
Instructions
- Preheat your oven to 350°F (175°C). In a sizable mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy, approximately 5 to 7 minutes. Add the eggs, one at a time, followed by the vanilla extract, and mix thoroughly.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and sea salt. Gradually incorporate the dry ingredients into the creamed mixture until fully combined. Gently fold in the chopped dark chocolate.
- Drop tablespoon-sized portions of dough onto ungreased baking sheets, spacing each portion about 2 inches apart. Sprinkle a light amount of additional flaked sea salt on each cookie. Bake in the preheated oven for 10 to 12 minutes or until the edges are set. Remove from the oven and transfer the cookies to a wire rack to cool completely.
