Can I use decaf espresso powder in these cookies?

Absolutely! If you prefer to avoid caffeine, feel free to use decaf espresso powder. The flavor will be milder, but you'll still enjoy the delightful combination of chocolate and coffee.

How long do these cookies last?

If stored in an airtight container, these cookies can last up to a week. If you want to extend their freshness, try freezing them in a sealed container for up to three months.

Can I make these cookies dairy-free?

Yes, you can substitute the unsalted butter with a dairy-free alternative like coconut oil or a vegan butter substitute. This way, you can still enjoy the cookies without dairy.

Can I add nuts to this cookie recipe?

Yes, you can add chopped nuts such as walnuts or pecans for additional texture and flavor. Simply fold them in along with the chocolate chips.

What’s the difference between espresso powder and instant coffee?

Espresso powder is more finely ground than instant coffee, providing a deeper flavor. Instant coffee can be used, but make sure it is well-integrated with the cookie batter for balanced taste.

Espresso Chocolate Chip Cookies: A Sweet Indulgence

Ingredients

Units Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons instant espresso powder
1 cup chocolate chips

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and espresso powder.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Gently fold in the chocolate chips.
Drop spoonfuls of dough onto ungreased baking sheets.
Bake for 10 to 12 minutes until edges are golden.
Let cool on baking sheets for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to a week. For gluten-free options, substitute all-purpose flour with almond or coconut flour.

Author: James Walker
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg