Dark Chocolate Espresso Chip Cookies. I mean, DARK CHOCOLATE. PLUS ESPRESSO CHIPS. Could there be a more classical pairing? I think not! The coffee chips in this dessert adds a sort of strength and bitter note, while the dark chocolate cookie is sweetened enough to be pleasant and not overly harsh in the final flavor. The result is a deep, rich, bold cookie that coffee + chocolate lovers everywhere will absolutely adore.
What you will need to make these Dark Chocolate Espresso Chip Cookies:
Salted Butter
Dark Brown Sugar (light or golden brown sugar works here too)
A Large Egg
Baking Powder
Salt
Pure Vanilla Extract
All Purpose Flour
Unsweetened Dutch Cocoa Powder
Chilling the Dough
I don’t always chill the dough for my cookie recipes, but I find that when I do, they spread much less. Even 30 minutes in the fridge will work wonders to ensure that those cookies come out nice and thick, and don’t run at all. I scoop the dough onto the cookie sheets and then refrigerate, ensuring that the dough gets evenly chilled. Popping the entire mixer bowl into the refrigerator would eventually work, but you have the middle of the dough not getting chilled nearly as fast as the outer edges.
Gluten and Dairy Substitutions
There are many perfectly acceptable substitutions to make this cookie both dairy and gluten free. For starters, I always suggest Bob’s Red Mill 1:1 Gluten Free Baking Flour for use in all my baked goods to nix the gluten. It retains much of the texture of traditional all purpose flour, albeit it is a bit denser in the final products. It’s really the best substitute I’ve found, and I use it in pancakes, cookies, cakes, really any baked good that calls for flour! The butter sub is similarly wonderful: Miyokos makes a fabulous plant based butter in brick form so you really can barely tell the difference. I’ve slathered this stuff on homemade sourdough with blackberry preserves and enjoyed the most incredible VEGAN treat that didn’t taste at all dairy free or vegan. Trust me, I am a butter lover through and through. So when I say this butter is amazing, I promise… it is AMAZING.
Now the chips have dairy. I searched for dairy free ones but failed to locate any (perhaps you’ll have better luck!), but you could easily swap the flavor and add 1 tablespoon instant espresso or bold coffee powder to the dough, plus dairy free dark chocolate chips to create a very similar flavored cookie that is totally dairy free.
As always, tag me if you make them! -> #HHBBAKES
XO,
Heather
Other Favorite Cookie Recipes
The Best Soft Chocolate Chip Cookies
Chocolate Chip Peppermint Sandwich Cookies with Ganache
Peanut Butter Blossoms Cookies
Dark Chocolate Espresso Chip Cookies
Ingredients
- ½ cup salted butter, room temperate
- ¾ cup dark brown sugar, packed
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened Dutch cocoa powder
- 1 cup espresso chips
Instructions
- Combine butter and brown sugar, and beat well for about 30 seconds.
- Add eggs and mix for about 15 seconds.
- Add remainder of ingredients except for chips, and mix well. Fold chips in.
- Drop by 2 tablespoon cookie scoops onto a baking sheet, refrigerate for 30 minutes.
- Preheat the oven to 375°. Bake cookies for 10-12 minutes.
- Allow cookies to cool completely. Store in an airtight container at room temperature for up to four days. Enjoy!
Leave a Comment