Cookies recipe

Best Espresso Cookies Recipe – How To Make Espresso Cookies

PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

One of our top not-so-secret ingredients in Delish’s test kitchen has got to be instant coffee. Not for drinking (although the instant coffee industry has really come a long way), but for giving our chocolate desserts an EXTRA rich and flavorful taste. They don’t usually end up tasting like coffee, but have a mysterious something extra that will make you want more.

For these espresso cookies, we really wanted to taste the coffee, so we added 2 whole tablespoons to our recipe. These taste a bit like a mocha, in cookie form – what could be better than that for an afternoon or after dinner? They are soft and fluffy, and strength even better the day after they are cooked (if they last that long). Do not hesitate to reduce the amount of espresso if you, your family or your friends are sensitive to caffeine.

Rather cafe au lait than a mocha lover? It’s true that instant coffee goes really well with chocolate, but it’s also a fun addition to less chocolatey desserts. It adds a depth of flavor to chocolate chip cookies, blondies, and ice cream that you’ll love.

Not sure what to do with the rest of that container of instant coffee? Discover our coffee dessert recipes to inspire you. We’re ALL about our Cookies and Coffee Cream Ice Cream, trendy Dalgona Coffee and Frappuccino Pancakes, and I bet you will be too.

Have you ever made them? Let us know how it went in the comments below.

Learn more +

Read less –

Advertising – Continue Reading Below

Yields:

24

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

40

minutes

2 1/2 tsp.

all purpose flour

1/2 tsp.

Cocoa powder without sugar

1 ea.

(2 sticks) melted butter

1 ea.

packed light brown sugar

1 C.

pure vanilla extract

1 ea.

semi-sweet chocolate chips

Flaky sea salt, for garnish

This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

  1. Adjust the racks to the middle and lower third and preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a small bowl, combine espresso powder and milk and stir until dissolved.
  2. In a large bowl, combine the flour, cocoa powder, baking soda and salt.
  3. In another large bowl, whisk together butter and sugar. Add the eggs and whisk until they whiten, about 2 minutes. Add espresso mixture and vanilla and whisk until combined. Add the dry ingredients and stir until only a few dry streaks remain. Add chocolate chips and stir until just combined. Using a medium cookie scoop (about 3 tablespoons), drop the dough onto baking sheets about 2 inches apart. Garnish with flaky sea salt.
  4. Bake until edges are just set, 10 minutes. Cool on baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

espresso cookies

PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

Advertising – Continue Reading Below