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Making Espresso Chocolate Chip Cookies is simple. Here’s what you need: - 1 cup (2 sticks) unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You can swap some ingredients if needed. For butter, try coconut oil or margarine. Use brown sugar instead of granulated sugar for a richer taste. If you want a vegan option, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water, then let it sit for a few minutes. Instead of chocolate chips, use white chocolate or butterscotch chips for a fun twist. Using quality ingredients is key for great flavor. Fresh butter makes cookies rich and creamy. Good chocolate chips bring a smooth taste that melts in your mouth. Instant espresso powder adds a bold coffee flavor that lifts the cookies. Always choose high-quality, fresh ingredients for the best results. When you use top-notch items, your cookies will taste amazing. For the full recipe, check back to ensure you have everything you need! First, gather all your ingredients. You will need: - 1 cup (2 sticks) unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Make sure your butter is soft. This makes mixing easy. Measure each ingredient carefully for the best taste. In a large bowl, cream the butter with both sugars. Mix until it gets light and fluffy. Then, add the egg and vanilla extract. Beat them in until everything is well mixed. In another bowl, whisk the flour, baking soda, salt, and espresso powder together. Slowly add this mix to the wet ingredients. Stir until just combined. Don't overmix or your cookies will be tough! Now it's time to fold in the chocolate chips and walnuts if you like them. Make sure they are spread out in the dough. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets. Leave about 2 inches between each cookie. This gives them space to spread. Bake them for 10 to 12 minutes. Look for golden edges and soft centers. Once done, take them out and let them cool on the sheets for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy these delicious treats! For the full recipe, check the earlier section. To get the best texture in your cookies, start with room temperature butter. Softened butter mixes well with sugar, making the cookies light. Cream the butter and sugars until fluffy. This step is key. Also, don’t overmix when you add flour. Stir just enough to combine. This keeps your cookies tender. One big mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C). Use an oven thermometer to check if it’s accurate. Another tip: measure your flour correctly. Too much flour can make cookies dry. Scoop the flour into your measuring cup and level it off. Lastly, don’t skip the cooling step. Let cookies rest on the baking sheet before moving them to a wire rack. This helps them set properly. To boost the coffee flavor, use high-quality instant espresso powder. Choose a brand you enjoy drinking. You can also add a pinch of cinnamon or a splash of coffee extract. These small tweaks bring out the best in your espresso chocolate chip cookies. Enjoy these tips, and you'll have a tasty treat every time! For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make vegan espresso chocolate chip cookies. Swap the butter for coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This change keeps the cookies rich and moist. If you need gluten-free cookies, use a gluten-free flour blend. Look for one that works well for baking. You can also add a bit of xanthan gum if the blend doesn’t include it. This helps the cookies hold together. The espresso flavor will still shine through, making them a delightful treat. You can customize your cookies with fun add-ins. Try using dark chocolate chips for a richer taste. You could also mix in dried fruit, like cherries or cranberries, for a sweet twist. If you want a nutty flavor, add in chopped pecans or almonds. You can also sprinkle a pinch of sea salt on top before baking. This enhances the espresso taste and gives a nice crunch. For the full recipe, check out the complete instructions above. After baking your espresso chocolate chip cookies, let them cool completely. This step is key to keeping the texture right. Once they are cool, place them in an airtight container. You can use a cookie jar or a resealable plastic bag. This keeps them fresh and prevents them from drying out. Adding a slice of bread in the container can help keep your cookies soft. The bread will absorb moisture, keeping your treats chewy. Stored properly, these cookies can last about one week at room temperature. If you put them in the fridge, they can last up to two weeks. However, the cold can change their texture. If you want to keep them longer, freezing is a great option. Just be sure to seal them well to prevent freezer burn. To freeze your espresso chocolate chip cookies, first allow them to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until solid. After that, transfer them to an airtight container or freezer bag. You can store them in the freezer for up to three months. When you want a cookie, just take out one or two and let them thaw at room temperature. You can even warm them in the oven for a few minutes for that fresh-baked taste. You can use regular coffee, but the flavor will change. Espresso powder has a strong, rich taste. It adds depth to the cookies. If you substitute coffee, use a bit more to match the boldness. A strong brew works best. Use about 2 tablespoons of brewed coffee for each tablespoon of espresso powder. Using a cookie scoop is the easiest way. A scoop gives you uniform shapes. If you don’t have one, use a tablespoon. Make sure to level off the dough. This means you get equal-sized cookies. This helps them bake evenly. To keep your cookies soft, store them in an airtight container. Adding a slice of bread can help. The bread absorbs moisture, keeping cookies chewy. You can also underbake them slightly. Remove cookies from the oven while they are still soft in the center. Yes, you can double the recipe easily. Just use double the ingredients listed in the Full Recipe. Make sure to mix well. You might need to bake in batches. Keep an eye on the baking time. They may need a bit longer if you bake more at once. Espresso chocolate chip cookies blend rich flavors and textures. We covered key ingredients, preparation, and storage. Remember to pick high-quality items for the best taste. Try the vegan and gluten-free options for variety. Follow the tips to avoid mistakes and enhance flavor. Enjoy experimenting and sharing these treats. Your baking journey continues, creating smiles with every bite.

Espresso Chocolate Chip Cookies

Get ready to indulge in the ultimate treat with these delightful espresso chocolate chip cookies! Perfectly balanced with rich espresso flavor and gooey chocolate chips, these cookies are a must-try for coffee lovers. Follow our easy step-by-step recipe to bake 24 scrumptious cookies in just 25 minutes! Click through to discover how to create these irresistible bites that elevate your snack game to a whole new level!
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon instant espresso powder

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Beat in the egg and vanilla extract until well combined.

        In a separate bowl, whisk together the flour, baking soda, salt, and instant espresso powder.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the dough.

              Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still soft.

                  Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 min | 25 min | 24 cookies

                      - Presentation Tips: Arrange the cookies on a rustic wooden platter and dust lightly with powdered sugar. Serve with a small cup of espresso to enhance the coffee flavor and experience!