Description

This Espresso Chip Cookie recipe delivers a delightful twist on classic chocolate chip cookies with finely ground espresso and malted milk powder enhancing the flavor. Soft, chewy, and packed with dark chocolate chips, these cookies are perfect for coffee lovers and baking enthusiasts alike. Finished with a sprinkle of flaky sea salt, they offer a perfect balance of sweet and savory.

Ingredients

Scale

Dry Ingredients

2¼ cups bread flour (293g)
2 tablespoons finely ground espresso or coffee (NOT espresso powder)
2 tablespoons malted milk powder (20g)
2 tablespoons corn starch (9g)
½ teaspoon baking soda (3g)
1 teaspoon salt (6g)

Wet Ingredients

¾ cup salted butter (170g), softened (grass-fed or European-style preferred)
1 cup light brown sugar (225g), packed
½ cup granulated sugar (100g)
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla bean paste (16g)

Additional Ingredients

2 cups dark chocolate chips (370g), divided
Flaky sea salt (optional garnish)

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the bread flour, finely ground espresso or coffee, malted milk powder, corn starch, and baking soda until fully combined and evenly distributed.
Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, cream together the light brown sugar, softened salted butter, granulated sugar, vanilla bean paste, and salt. Mix for 1 minute at speed 2, then 1 minute at speed 4 until smooth and creamy.
Add Eggs: Add in the large egg and additional egg yolk to the creamed mixture and beat on medium speed for about 5 minutes until light, fluffy, and creamy, scraping down the bowl sides halfway through for even mixing.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, a little at a time, mixing thoroughly between each addition to form the cookie dough.
Fold in Chocolate Chips: Gently fold in approximately 1½ cups of the dark chocolate chips into the dough, reserving the remaining chips for topping the cookies.
Shape Dough: Using a #20 cookie scoop (about 2.5 ounces each), portion the dough into balls. Press the reserved chocolate chips into the tops of each dough ball to create an attractive, chocolate-studded finish.
Chill Dough: Place the dough balls uncovered in the refrigerator for at least 2 hours, preferably overnight, to allow flavors to develop and dough to firm up for optimal baking results.
Bake Cookies: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined cookie sheet, spacing them at least 3 inches apart. Optionally sprinkle with flaky sea salt. Bake for 12 to 15 minutes until the cookie edges turn golden brown. Let cookies cool on the pan for a few minutes before transferring to a wire rack. For best results, chill the baking sheet in the freezer for a few minutes between batches to prevent dough from sticking to a hot pan.

Notes

Using bread flour provides extra chewiness compared to all-purpose flour.
Finely ground espresso or coffee imparts a subtle coffee flavor without bitterness.
Chilling the dough overnight improves flavor and texture.
Flaky sea salt enhances the chocolate’s richness with a slight savory contrast.
European-style or grass-fed butter gives a richer taste and creamier texture.
Freezing the baking pan between batches helps prevent cookies from spreading too much.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 19g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg