Espresso Chocolate Chip Cookies

Your taste buds will be awakened with these delicious Espresso Cookies.  They are made with soft and chewy espresso-vanilla dough, chocolate chips, and a sprinkling of flaky sea salt. Basically…a heavenly combo. The recipe makes 21 cookies. The recipe was adapted from gimmesomeoven.com

A word about ingredients

Espresso powder

• There’s just the right amount of espresso here to announce that these are decidedly coffee-flavored cookies, without being too subtle or too overblown. And the espresso — as the coffee flavor is always faithful to do — brought out an even richer depth of flavor in the semisweet chocolate chips and paired beautifully with the buttery-vanilla flavor of the dough as well. I made sure that the texture of the dough remained perfectly soft and chewy, just the way I like it. And the finishing pinch of flaky sea salt adds the perfect salty crunch to each bite.
• Espresso powder is the magic ingredient that adds delicious flavor to these cookies! feel free to use any brand of espresso powder that you prefer. (Also please note that espresso powder is different from and packs considerably stronger flavor than instant coffee.)

Cornstarch: 

• I always add a few teaspoons of cornstarch to chocolate chip cookies, which helps to keep them extra soft and chewy.

Flaky Sea Salt

• It is an optional ingredient but add an extra salty crunch to each bite.

Espresso Cookies
Ingredients:

• 1 -1/2 cups all-purpose flour
• 2 tablespoons espresso powder
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup semisweet chocolate chips
• Optional: A sprinkle of flaky sea salt on each cookie 
• Optional 1/2 cup chopped nuts

Directions:

• Mix the dry ingredients. In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda, and salt until combined. Set aside.
• Cream the butter and sugars. Using a separate mixing bowl, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed.
• Combine egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
• The batter is on the dry side but comes together when shaped into dough balls. Chill dough for 30 minutes and then form dough into 2-inch balls. 
• Preheat oven to 350 degrees and line 2 baking sheets with parchment paper; set aside. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are lightly golden. The centers may look slightly undercooked. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like.
  
  
  
  

  Another espresso cookie recipe to consider is using half espresso chocolate chips and regular semi-sweet chocolate when making your traditional cookie dough. 

  

  Recipe at  https://sockfairies.blogspot.com/2020/07/espresso-to-go.html