Thanks! March 26, 2020 – I just made a double batch of these cookies and they are easy to make and delicious! Perfect with your morning coffee or with after dinner drinks, these are easy to make. I think I’ll try a batch like this over the weekend. I don’t have an email list just yet. So no need to do all the cooking in one night. Came out of the oven looking perfect! I just happened to have some VIA and know it’s widely available. Thick and chewy cookies are bursting with melty chocolate chips and packed with delicious coffee flavor. Do you have any biscotti favs? You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here. I was so excited when I found this recipe. Mine only took 9 min. Some folks who tried them suggested putting in whole espresso … I just scoop it and then wag the cup side to side to level off the excess. They have intense flavor, a chewy interior, and a crispy outer edge. I’m delighted that you liked them 🙂 They are my favorite too! Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. The molasses in the recipe is an invert sugar, which adds chewiness. Amazing. Have fun at your cookie exchange! Espresso chocolate chip cookies are basically just brown butter chocolate chip cookies with espresso powder mixed into the batter, but damn they are good. Everyone who tried them wanted more. Hi! Yes, unsweetened cocoa powder fromthevaking aisle. February 2020. I rolled mine in a mix of powdered sugar and cinnamon for a kind of mexican hot chocolate flavor. Thanks so much for sharing, it makes my heart happy to know you and yours love these cookies. I made these cookies today. Chocolate Espresso Sugar Cookies *This recipe was adapted from The Vanilla Bean Bake Book Makes 18 cookies. Ha! I’m going to try them with Earl Grey next <3. I live in Denver, so I believe it has to do with the altitude. I used home roasted Brazilian beans ground as fine as possible with my home grinder. But I think you could use any instant coffee or espresso powder. So I got to dreaming about a way I could put a twist on one of my most dependable recipes. Hi Chocolate Espresso Cookies are awesome! Chocolate Espresso Cookies. I guess identity really is a spectrum! Perfection! These are great for make-ahead and store, freeze and ship well. Morsels and Baking Ingredients. Bon Appétit July 1997. Thanks for this feedback. Please clarify!! I think I made a mistake with these. https://bakerbynature.com/espresso-toffee-chocolate-chip-cookies Definitely stick with directions and don’t overbake, and lower side of the cayenne amount was plenty for my kids (though for hubby and me next time I’d go full dose 😉 ) Really great recipe Jane, I look forward to making them again! 🙂, Can the dough be frozen (in individual dough balls?) Second batch was better, third batch is perfect. The only thing I had to adjust was the oven temp. In fridge now. They are perfect, and the espresso flavor is not at all overpowering. https://www.amazon.com/Art-Cookie-Baking-Inspiration-Dozen/dp/1616289740/ref=asc_df_1616289740/?tag=hyprod-20&linkCode=df0&hvadid=312104252832&hvpos=1o1&hvnetw=g&hvrand=18368237702588314473&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9021723&hvtargid=pla-569053593504&psc=1, Thanks for sharing Pamela! I really think I’ve outdone myself with these espresso chocolate chip oatmeal cookies. I will be sharing these with the employees of my favourite small grocery store, who are working during this COVID-19 scare to provide us with our food supply. My one issue is I can not seem to get the beautiful cracking happening. In medium bowl combine flour, baking soda, and salt. I just made them and they’re delicious! Leave on sheets until they are cool enough to transfer to a wire rack and let cool completely. My cookies came out very cakey. They’re a little nutty from the brown butter, a little salty from the sea salt and perfectly chewy, crispy and delicious. Do not overbake. They’re so easy! This is my most-requested recipe, no contest. That’s how I measure flour too. Level. Giving them as Christmas gifts. It was fun, it was for a good cause and I was into it. Chewy Chocolate Espresso Cookies. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Let me know if you try again Zoe! I’m happy to hear they turned out well <3. What adjustments should I make because I want to do this again to make them for my friend. How big are the cookies you’re making? When you’re ready to bake, put the balls on a cookie sheet in the fridge for a bit so they’re not completely frozen, the roll in sugar and bake. Definitely a keeper. If you want to keep the chew but lose the molasses, try substituting corn syrup next time <3 I bet your crispy version is delish. Just wondering, is the cocoa powder, the unsweetened baking powder or something else. In a large bowl, stir the cocoa and molasses into the warm butter. The espresso really deepens the chocolate flavor without overpowering the buttery, chewy cookie crumb. These can absolutely be frozen. Sift together flour, cornstarch, and salt in a medium bowl; set aside. This year, these were my go-to gift-giving cookie. It’s amazing! Over 16 years of baking ginger molassas cookies, and one tires of the same Christmas treat over and over. I personally like more espresso flavor, so I may add 1/2 tsp. These are great for make-ahead and store, freeze and ship well. Next time I make these I will weigh the flour and add that to the recipe. We’ve made Bacon Chocolate Chip Cookies and Oreo Chocolate Chip Cookies previously. Key Ingredients. Jul 14, 2018 - These cookies are chewy, super-chocolatey and have deep espresso flavor. A friend forwarded this recipe to me and they did not come out looking the way yours did. Those are all so good, and so pretty. more next time, but that is just me. This Chocolate Espresso Cookies recipe is going to become a tradition in your house. Stir in espresso morsels. Hi Jude :). Surprisingly, no one could tell the difference in flavor or texture even though the flours were switched! 10 minutes. That’s so weird! I am not able to eat chocolate ( horrid I know), That IS horrid. Remove from oven and cool cookies on baking sheets for 2 minutes; remove cookies to wire racks to cool completely. omg! I don’t have any biscotti on my blog but I frequently make a apricot-pistacchio biscotti from a book called The Art of the Cookie. You do not even need a mixer. Stir well. Servings. Again – did I mention how easy they are? These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate. Delicious!! Very happy with the result. How much corn syrup is used if substituted for molasses? Any ideas? Smart to sub out the white sugar for brown sugar to replace that molasses flavor! Chewy chocolate thumbprint cookies with a strong espresso flavored with a gooey chocolate center. 5 minutes. All trademarks and Intellectual Property on this site are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland or used with permission. What am I missing with the warm water? NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz, 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa, 1 2/3 cups (9-ounce package) NESTLÉ® TOLL HOUSE® Espresso Morsels. I had to find a recipe for a cookie exchange and a bake sale in the same weekend, and these were easily baked and prepped around a busy mom schedule. Just made them for company arriving soon. These soft and chewy espresso chocolate chip cookies are my favorite comfort food! Once your cookies have completely cooled you can store them in an airtight container at room temperature for about 2 weeks. My youngest daughter and I made them together and she loved rolling the dough balls in sugar. I’d use 2 tsp-1 tbsp instant coffee, depending on how dark the flavor is. Cook. Yes, it really depends on how strong the powder is and your preference ❤️, Your email address will not be published. Ball them up and freeze them on a cookies sheet (do not roll them in sugar first!). I really love the taste of these cookies! The butter, brown sugar and milk make these cookies extra soft. When ready to bake, preheat oven to 350 degrees. Required fields are marked *. Thank you. Brown sugar will replace a bit of that molasses, but not all. I’ve heard that people have good luck substituting corn syrup or golden syrup for the molasses but I haven’t tried it myself. We love chocolate chip cookies around here. So excited to try this recipe. Does it need to be a dark roast? My changes were I used only half a cup of sugar and rolled in cinnamon sugar. How do you measure your cocoa? Where can I find ’em? OK, let’s talk about these espresso/coffee chocolate chip cookies. Set the oven to … Thanks for sharing 🙂. So I’ll have to play around with that next time. Yay! Thank you! Baking these cookies low and slow give you that perfect cookie … To get a nice, dark coffee flavor I used a packet of Starbucks Via instant coffee. Thank you for the recipe. Now I have neither the time, or the energy. Dutch-processes cocoa always makes things seem fancy, but I can’t really tell the difference in this recipe so I don’t think it’s worth the money here. Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until smooth, about 1 minute. Thanks for this recipe! I used a #50 cookie scoop. Thank you for the great recipe! I’ve tried chips, they interfere a bit with the cracked tops. Thanks for your comment, makes me feel ten feet tall <3. Yummy! I don’t have Starbucks Via or espresso powder at the moment. I just took the last batch out of the oven and they are perfect. make it again. Set aside. Not sure why. These have the wonderful, chewy texture and chocolatey flavor of my most-requested Mexican Hot Chocolate cookies. Jane, I jut made these cookies, they are wonderful! I froze these after baking them and they are perfect. I made a double batch of these today. Chewy Chocolate Espresso Cookies salambatu Januari 07, 2019. Let me know if they turn out next time <3. I thought they were a bit dry and as for the flavor …it was not a chocolate cookie nor a gingersnap. I made these exactly as written. Could I substitute freshly ground coffee or strong brewed coffee? Wonderful recipe. The dough will be very soft — if necessary, pop it into the fridge for 10 minutes to firm it up and make it easier to work with. Espresso Shortbread Cookies that are buttery and crumbly with a bold, bittersweet coffee flavor – these cookies are a TREAT! I use the dip and sweep method, how about you? Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what. Chewy cookies are always the best too, will be trying these out! Place cookies 2 inches apart onto ungreased baking sheets. Chocolate espresso is my absolute favourite- I always add espresso to my chocolate cakes because it just makes it that much more rich and chocolately. Any suggestions? What roast of Starbucks Via did you use? Crisp on the outside with a chewy centre. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz. I am eager to try your other cookie recipes. Mixing your cookie types together can cause the dreaded “moisture migration” where your crisp cookies get soggy and your moist cookies get dried out. But the coffee taste was pretty forward. But I was disappointed that they got really flat as they cooled. Hmmmm, The only time my cookies have failed to crackle is when I’ve made them too small. Sounds yummy! Sometimes I just dump everything in one bowl. The cookies turned out very crispy, like a chocolate sugar cookie. I’m so happy you like your cookies ❤️. These cookies are chewy, soft and deliciously rich, topped with flaky sea salt. I, too, substituted brown sugar for molasses and they were a perfect chewy-ness. Not sure what I was doing wrong. Cover and chill dough for as little as an hour or up to 3 days. I have a friend who is wondering if anyone has tried making these gluten-free. Delicious! Thanks Annette! Classic shortbread cookies made with instant coffee (or instant espresso) powder, and dipped in chocolate. Thank you for sharing. These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. Roll a generous tablespoon of dough into balls (a #50 cookie scoop is great for this), and roll them in the remaining white sugar. In an earlier reply you said you scoop, and wag the scoop of flour side to side. lol. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Chocolate Espresso Cookies. I like Nestle but I know others swear by Hershey’s. Espresso powder is an easy way to add mocha coffee flavor to baked goods. We have been making these cookies for many years, only this time – we decided to make them with whole wheat flour. Like the capicino muffins. They’ll give chocolate espresso lava cake extra oomph. Hmmm, I’m thinking either too little flour or too much butter. Don’t shoot me, but I substituted brown sugar for molasses because I do not like the smell. I’ve also used Cafe Bustelo instant espresso and gotten good results. If you try them, please let me know what you think! I liked it. You can omit the spices and add 1-2 teaspoons of espresso powder or instant coffee. They still turned out amazing! Just want to be sure. And they look cute rolled in colored sugars! Cookies. Glad you got it figured out. I’m so glad you like them! Gradually add … starting to make them right now 🙂. I know I wanted a deep chocolate/coffee-flavored cookie and this recipe fit the bill. Leave them in a ball ❤️ They will flatten as they bake! Hi Donna! This is my most-requested recipe, no contest. They were delicious but a bit crumbly. Hi Karen, I think you’re referring to “warm butter”? Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses. Valerie, I have use instant coffee in place of espresso powder, but you won’t get as much flavor. reviews (41) 95%. Beat sugar, eggs, and vanilla extract in a large mixing bowl on medium speed until well combined. I’m sorry that I’m just seeing this message. Hi Kelly! I saw the post about chips interfering with the cracking on top so I gave the chips a rough chop before adding them. Thoughts? Toll House. In medium bowl combine flour, baking soda, and salt. I’ve also had good luck freezing them for up to 3 months. Even let the twins roll them in the sugar and put them on the pan. Pour in 1/2 to 3/4 of your semi-sweet chocolate chips. They’re a perfect companion for morning coffee or after dinner drinks. These have a nice, rich mocha flavor that you don’t expect when looking at them – all you see is the chocolate lol. Third time is a charm. https://food52.com/recipes/30588-salted-chocolate-espresso-brookies I’m always trolling for a good oatmeal cookie recipe, what’s your go-to? Please add me to your email list for new recipes. AWESOME! Thanks for sharing this awesome recipe! The espresso really brings out all the flavors and takes these babies to the next level of cookie … For some reason mine did not flatten out. I’ve baked up a couple batches and tried both dutch process (black cocoa, to be specific) and then a home-made hot chocolate (again w/black cocoa). If you want a slightly more substantial cookie, use a #30 cookie scoop, 2 tablespoons dough, for each cookie. I am adding mini chocolate chips. And glad you got three batches out of it! Happy baking! If you can, store one type of cookie in each container. Melt semi-sweet morsels and butter over medium heat, using a double boiler. Chocolate Chip Cookie Ice Cream Sandwiches, Homemade Chocolate-Glazed Angel Food Cake. Add the vanilla and … Easy. I have that problem at my house too. I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher Size 50 is the way to go. Bake for 8-10 minutes or until edges are firm, but center is still slightly soft. Prep. You may have to tinker with the amount to get the right depth of flavor. I don’t have any espresso on hand, but I do have instant coffee and these sound amazing! All of them tasted amazing. The best part? I did increase the amount of spices just a bit. Hi Karly! I’m probabpy looking right at it, but how much warm water do you use? Made these just before Christmas and loved them!! Pour in 1/4 to 1/2 of your espresso morsels. I love winning over cookie sceptics. I was wondering if you could add chocolate chips to these, Baileys makes some now and I think they would taste good with this cookie. Sorry, i guess i read it wrong like another commenter . Plus, the deep flavor of espresso. And I’m so happy you love the cookies too. No mixer needed, all you need is a bowl and a fork! These are fun to make – and even more fun to eat! Oh my! I now have a new recipe in my arsenal….move over oatmeal, chocolate chip and peanut butter, this one might just rise to the top! Sur la table carries espresso powder. Yay! Preheat oven to 350°. Save my name, email, and website in this browser for the next time I comment. Here’s what I love about these cookies: They are chewy. Yay Wendy! Good luck and let me know how they turn out! You can buy a 9-ounce bag of Espresso Morsels from Walmart for $2.48 a pop, but move quickly! These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso flavor. Drop large spoonfuls of cookie dough onto a greased baking sheet. The addition of sea salt flakes on the top just makes it a party in your mouth. It was a cookie with an identity crisis. Around the last 100 I hit a lightly floured wall and just got so sick of my recipes. They stayed puffy and dryish in the center while crunchy on the outside. Hi Cindy . And they stay soft. If you use the chips, let me know how they turn out! Tasty cookies but would definitely add another tsp espresso powder for more coffee flavour. They really deliver on flavor and texture – chewy, chocolaty and the warm slightly spicy finish is a fun change. The options are endless, so let your imagination run wild. I will be making multiple batches for a cookie exchange. You can not ask for a better cookie than this. It makes perfectly sized cookies. Cookies. Then you can put them in a ziplock bag, should keep for 3-ish months. Chewy Chocolate-Espresso Cookies. Made these for a birthday gift tonight, but will have to keep a few to myself. Not sure what happened but I imagine it’s either too much flour or one of the wet ingredients was missing. Bake for 11 minutes. I had just purchased Nestle Espresso Chips at the market but wasn’t sure how I would use them. Just to heat up the molasses? I believe they are the best chocolate cookies I have ever made. Feel free to send extras my way 🙂, After a while you get tired of the same old same old cookies all the time – nothing wrong with them, just gets boring now and then. Directions. They have espresso powder. You can mix it up in one or two bowls, no mixer needed. The espresso powder, as KelseyTheNaptimeChef notes, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. Set aside once melted. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers. Wondering Enjoy with a mug of coffee or a glass of ice cold milk. Hey these look really good just wondering if it has to be unsalted butter or is normal okay? This is a new twist, you just have to try. I didn’t have molasses on hand, so I substituted with corn syrup and replaced the 1 cup white sugar with 3/4 cup brown sugar (for molasses flavor). Hello, I just tried these, they look amazing. looking forward to baking these for a work cookie contest. Chewy Chocolate Chip Espresso Cookies happens to be old family recipe. No special equipment, just two bowls and a fork. The first batch strongly reminded me of Oreos w/o the cream (which I’m absolutely fine with) and the second time had a much better chew and the flavor was noticeably different, very tasty! These were delicious and very chewy. Even with freezing! Thank you for a great recipe. Dark cocoa should be okay, just might give you cookies that look charcoal colored instead of dark brown. Bake cookies, one sheet at a time, for 10-12 minutes, until cookies are puffed, centers are set and they are beginning to form cracks. Go to reviews. Add 1 c. sugar, egg, vanilla extract and Via (or espresso powder) to the butter mixture. So, let’s get baking what I consider the best Chocolate Chip Cookies! Good luck and thank you for all the scoop research! These have the texture of a traditional chewy molasses cookie plus deep chocolate and espresso... Cookie Desserts Just Desserts Delicious Desserts Dessert Recipes Yummy Food Cookie Flavors Cookie Jars Cokies Recipes Cafe Recipes. When you say to roll the dough into balls, do you leave them in ball form on the cookie sheet? Just pulled these out of the oven, the wonderful aroma!! I’ve gone with 23 / 46 / 69 gram cookie sizes and the flavor is always excellent, yet still no cracking.