Don’t know about you guys, but I absolutely love coffee …piping hot and strong, with nothing added. You can keep your coffee ice cream or any type of flavored coffee. I like mine pure and simple. Except for when we’re talking’ about these Coffee-Lovers Espresso Chip Cookies. They break all of my rules.
Is it a good idea to use ground espresso in baking?
Yes! It is! I know I just said that I don’t like coffee desserts, but keep in mind that a small amount of espresso powder doesn’t actually make your treats taste like coffee. It simply enhances the flavors of your homemade treats, especially the chocolate ones.
What we have here is a not-too-sweet dark chocolate treat that is laced with delicious espresso morsels. These tasty goodies are a fairly new product from Nestle that are made from real coffee, cocoa and milk. They can be used in any of your favorite recipes where you would normally add semi-sweet chocolate morsels.
Just make the swap if you think you would like a hint of coffee flavor in your next batch of brownies or muffins. You get the idea.
Let’s get started on these yummy Coffee-Lovers Espresso Chip Cookies…
Here’s what you’ll need…
- Butter
- Semi-sweet chocolate morsels
- Unbleached all-purpose flour
- Unsweetened baking cocoa powder
- Salt
- Baking soda
- Granulated sugar
- Eggs
- Pure vanilla extract
- Nestlé Toll House Espresso Morsels
This recipe is not from a fancy cookbook or well-known food blog. It’s found on the back of the package of espresso morsels. The cookies are so amazing that I felt the need to share.
- Preheat oven to 325°F.
- Using a double boiler, melt the butter and semi-sweet chocolate morsels over medium heat.
- Or in a small pot over very low heat.
- Allow mixture to cool to room temperature.
- In a small bowl, combine the flour, cocoa powder, salt and baking soda.
- Set aside.
A note on the flour used in this recipe…
I’ve been using quite a bit of imported flour in my baking but recently have discovered Sunrise Flour Mill, based in Minnesota. They use heritage organic grains and privately test for the presence of glyphosate in their wheat.
My family members who normally have an intolerance for gluten can eat my baked goods made from this wheat with no issues. We are so happy to have discovered these healthy grains.
For the next step, you can use a stand mixer or your hand-held portable mixer.
- In a large mixer bowl, beat the sugar, eggs and vanilla extract until well-combined and fluffy.
- Gradually add the cooled chocolate mixture to the egg mixture; beat until combined.
- Gradually add the flour mixture; beat until just incorporated.
- Using a rubber spatula or wooden spoon, stir in the espresso morsels.
It’s time to bake your Coffee-Lovers Espresso Chip Cookies.
- Drop onto ungreased baking sheet by rounded tablespoons.
- Bake for 8 to 10 minutes or until edges are firm, but center is still slightly soft.
- Cool cookies on baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
This makes about four dozen cookies. If your household is full of chocolate-loving folks, they’ll be devoured in no time.
Since most recipes make more cookies than my husband and I can eat within a few days, I usually make up a few quart-size labeled ziplock bags packed with some of my freshly baked cookies.
They store well in the freezer until we’re ready for more.
Coffee-Lovers Espresso Chip Cookies for the win.
Wonderful combination of crispy and chewy, not-too-sweet with just a hint of coffee that hits the spot. Enjoy.
coffee-lovers espresso chip cookies
Wonderful combination of crispy and chewy, not-too-sweet with just a hint of coffee that hits the spot.
Ingredients
- 3/4 cup butter (1 1/2 sticks)
- 1 cup semi-sweet chocolate morsels
- 1 1/2 cups unbleached all-purpose flour (see Recipe Notes)
- 3/4 cup unsweetened baking cocoa powder
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 2/3 cups Nestle Toll House Espresso Morsels (9-ounce package)
Instructions
-
Preheat oven to 325°F.
-
Using a double boiler, melt the butter and semi-sweet chocolate morsels over medium heat. Or in a small pot over very low heat. Allow mixture to cool to room temperature.
-
In a small bowl, combine the flour, cocoa powder, salt and baking soda. Set aside.
-
In a large mixer bowl, beat the sugar, eggs and vanilla extract until well-combined and fluffy. Gradually add the cooled chocolate mixture to the egg mixture; beat until combined. Gradually add the flour mixture; beat until just incorporated.
-
Using a rubber spatula or wooden spoon, stir in the espresso morsels.
-
Drop onto ungreased baking sheet by rounded tablespoons. Bake for 8 to 10 minutes or until edges are firm, but center is still slightly soft.
-
Cool cookies on baking sheet for 2 minutes before transferring them to a wire rack to finish cooling.
Recipe Notes
- If using a digital food scale to measure the weight of the flour, it can vary depending on the particular flour used. In this presentation, I used Sunrise Flour Mill's Heritage White Flour, which weighs in at 157 grams per cup, thereby using a total of 235 grams.
- It is good practice, when experimenting with different flours, to make some notes on the various weights so that you can easily make any adjustment that may be necessary when following a recipe.
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Looking for more coffee-infused treats?
