I tried using instant coffee and it didn’t turn out as good as using regular coffee grounds does, so I wouldn’t recommend it!Īre espresso chocolate chip cookies caffienated? Yes! You can make this the day before and allow it to chill for 1-2 hours, or overnight.Ĭan I use instant coffee instead of regular coffee? Speed up the cooling of the brown butter by doing a double boiler method and placing the measuring glass of browned butter in a pot of cold water.If the dough is to soft to form cookie dough balls with, chill for 1-2 hours.You can also use an espresso pod from your coffee machine for this recipe. This will make a huge difference in your cookies. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card. Use a gram scale for the most accurate measurements.Here are a few baking tips from my kitchen to yours If you’re using salted butter, be careful as you may need to half the amount used. Salt – These cookies are balanced with salt and have extra sea salt sprinkled on top after baking for both looks and flavour.I don’t recommend milk chocolate chips because it will be too sweet. You can use either or, I preferred both for this recipe though to get those gooey centres. I used mini chocolate chips and dark chocolate chopped up. Chocolate – Use a high quality chocolate chip brand for best results.If you don’t have this on hand, use regular granulated coffee. Espresso powder – Using an espresso powder gives you an intense coffee flavour that compliments the chocolate and cocoa perfectly.Brown sugar – I used light brown sugar.Butter – I always use unsalted for baking.Here’s a few key ingredients for this recipe! Brown butter – Using brown butter adds a gourmet taste and really enhances the chocolate and coffee combo!įull ingredients and measurements can be found in the recipe card down below.
CHOCOLATE EXPRESSO COOKIE RECIPES FULL
Buttery and chewy – Every bite of these cookies is soft and full of flavour.Chocolate and coffee – This is an unbeatable match! The coffee enhances the chocolate and they pair together so well.I highly recommend trying it with blonde if you’ve got it as it adds an extra nutty flavour with the brown butter!įor more coffee-flavoured desserts, try Easy Chocolate Sheet Cake, Espresso Brownies, and Maple Pumpkin Spice Coffee Cake. This recipe is flexibility with the types of espresso you can use. My favourite part about this recipe is that there’s no chill required. Paired with the gooey pockets of chocolate and they’re quite literally perfect. The browned butter and espresso pairing brings a next level gourmet richness to the cookies. After making my espresso brownies, I knew I had to make an espresso cookie next. Chocolate and coffee is such an underrated combination.
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