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- 1 cup unsalted butter - 3/4 cup granulated sugar - 3/4 cup brown sugar, packed - 1 large egg - 2 teaspoons vanilla extract - 2 tablespoons finely ground espresso coffee - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups semi-sweet chocolate chips - 1/2 cup chopped nuts (optional) To bake these delightful espresso chocolate chip cookies, gather your ingredients. Start with one cup of unsalted butter, softened to room temperature. This helps create a smooth dough. You’ll need three-quarters of a cup each of granulated and brown sugar. The brown sugar adds moisture and depth of flavor. Next, grab one large egg. It binds the ingredients together. You’ll also need two teaspoons of vanilla extract for a warm, sweet taste. Don’t forget the star of the show—two tablespoons of finely ground espresso coffee. It gives the cookies a rich, bold flavor. For the dry mix, measure out two and a quarter cups of all-purpose flour. Add one teaspoon of baking soda for lift and half a teaspoon of salt to balance the sweetness. Finally, have one and a half cups of semi-sweet chocolate chips ready to fold in. If you like nuts, grab half a cup of chopped walnuts or pecans. They add a nice crunch. With these ingredients ready, you’re set to create a cookie that brings joy to every bite. 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, cream together 1 cup of softened butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar. Mix until it is light and fluffy, about 3-5 minutes. 3. Beat in 1 large egg and 2 teaspoons of vanilla extract. Mix well until fully combined. 1. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. 2. Gradually add the dry mix to the wet mix. Stir until just combined. 1. Fold in 1 1/2 cups of semi-sweet chocolate chips and 1/2 cup of chopped nuts, if you like. 2. Use a tablespoon or cookie scoop to drop dough balls about 2 inches apart on the prepared baking sheets. 3. Bake for 10-12 minutes. Look for golden edges while the centers stay soft. 4. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To make your cookies soft and chewy, watch your baking time. Bake them until the edges turn golden brown, but the centers should stay soft. This keeps them from getting too crunchy. Use parchment paper on your baking sheets. It helps prevent sticking and makes cleanup a breeze. Adjust the espresso strength by using more or less ground espresso. If you love strong coffee flavor, add an extra tablespoon. You can also play with the types of chocolate chips. Dark chocolate adds a rich taste, while milk chocolate gives sweetness. Serve your cookies with a hot cup of coffee. The flavors blend perfectly! For a fun twist, arrange the cookies on a colorful platter. You could even add some fresh fruit or a sprinkle of powdered sugar for extra flair. {{image_2}} You can change the nuts in your cookies. Try using almonds or pecans for a twist. If you want a nut-free option, simply skip the nuts altogether. Your cookies will still taste great. Adding spices can elevate your cookies. A pinch of cinnamon or a sprinkle of sea salt can enhance the flavor. You can also swap chocolate types! Use dark or white chocolate instead of semi-sweet for a unique taste. For a healthier cookie, consider using coconut oil instead of butter. This swap adds a nice flavor and is dairy-free. You can also cut back on sugar or try sugar substitutes. This way, you make the cookies lighter without losing taste. To keep your espresso chocolate chip cookies fresh, place them in an airtight container. This helps prevent them from drying out. You can also use a cookie tin for added protection. If you want to keep them for longer, consider freezing them. To freeze cookie dough, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour, then transfer the balls to a freezer bag. This way, you can bake fresh cookies anytime! When stored in the pantry, these cookies last about 5 days. In the fridge, they can last up to a week. Check for signs of staleness. If the cookies feel hard or have a dry texture, it’s time to toss them. For the best taste, enjoy them fresh! Can I use instant coffee instead of espresso? Yes, you can use instant coffee. The taste won't be as rich. Use 1 tablespoon of instant coffee for a similar flavor. How do I make these cookies chewier? To make cookies chewier, add an extra egg yolk. You can also chill the dough for 30 minutes before baking. This helps keep them soft. What is the best way to soften butter quickly? Cut the butter into small cubes. Leave it at room temperature for about 15 minutes. You can also microwave it for 10 seconds at a low power. Where to find espresso chocolate chip cookies locally? Check local bakeries or coffee shops. Many offer unique twists on this classic cookie. You can also search online for nearby dessert shops. What makes bakery cookies different? Bakery cookies often use high-quality ingredients and precise techniques. They may have a special blend of flours or unique flavors that make them stand out. Caloric content per cookie Each cookie has about 150 calories. This can vary based on added nuts or other changes. Dietary considerations (gluten-free, vegan options) For gluten-free, use almond flour or a gluten-free blend. To make vegan cookies, replace butter with coconut oil and the egg with a flax egg. This post shared a tasty cookie recipe with simple steps and helpful tips. From the right ingredients to techniques for baking, you can make perfect cookies every time. Don’t forget to try variations for different flavors. Store your cookies correctly to keep them fresh longer. I hope you enjoy making these treats as much as I do. Happy baking!

Espresso Chocolate Chip Cookies Bakery

Indulge in the rich flavors of Espresso-Infused Chocolate Chip Cookies! These easy-to-make cookies combine creamy butter, brown sugar, and finely ground espresso for a delightful treat. With just a few simple ingredients, you can whip up a batch of 24 delicious cookies in only 30 minutes. Perfect for pairing with your favorite coffee, click through for the full recipe and impress your family and friends with this delectable dessert!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

1 large egg

2 teaspoons vanilla extract

2 tablespoons finely ground espresso coffee

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/2 cup chopped nuts (optional, walnuts or pecans work great)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

      Beat in the egg and vanilla extract, mixing until well combined.

        Add the finely ground espresso coffee to the mixture and stir until incorporated.

          In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

            Fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

              Use a tablespoon or cookie scoop to drop dough balls about 2 inches apart on the prepared baking sheets.

                Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers remain soft.

                  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies on a beautiful serving platter, and enjoy with a hot cup of coffee for a delightful pairing!