Salted Chocolate Chip Espresso Cookies

Salted Chocolate Chip Espresso Cookies are thick and chewy chocolate chip cookies with a hint of espresso flavor.  They’re finished with flaky sea salt fresh out of the oven to make these the most irresistible chocolate chip cookies ever!

salted chocolate chip espresso cookies1  flavorthemoments.com

As much as I’ve baked over the years, it’s surprising how daunting it is to me to bake a simple batch of chocolate chip cookies.  So daunting, I have zero chocolate chip cookie recipes on the blog.  That’s horrible! :(  The truth is, I’ve spent so much time focusing on things that intimidate me like pie crust, meringues and cake rolls, that I’ve overlooked the basics.  I’ve told you before that I don’t bake cookies much because of the unruly amount of temptation that they bring me, but that’s going to change, my friends.   From here on out, I’m making cookie baking a priority, and I’ll give away most of them if I have to. :)

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A few months ago during my marathon cookie baking project for a school luncheon, I made my Salted Caramel Chocolate Dipped Coconut Macaroons, Lemon Burst Cookies, and basic chocolate chip cookies.  I planned to post the chocolate chip cookies, but I just wasn’t completely happy with them.  I’m a cookie perfectionist, and I wanted them just right.  What’s just right?  In my eyes, they should be thick and chewy without too much spread, and nice and crispy around the edges.  While I loved the flavor, my first batch had a bit more spread than I liked.  My second batch was too puffy and almost cake-like.  I threw in the towel for the time being and put my chocolate chip cookies on the back burner to tackle another time.

salted chocolate chip espresso cookies3 | flavorthemoments.com

So why did I wait until now?  Well, I got home from my Seattle vacation Friday night and I needed to whip up some cookies for my cooking school class reunion lunch at my classmate’s home in Calistoga the next day.  I was brainstorming what type of cookie to make to go with his creme fraiche ice cream and fruit.  I though it was time to re-visit chocolate chip cookies, especially since my classmates and instructor would be the perfect bunch to give me honest criticism about them.

I decided to use 2 tablespoons less flour than the puffy version, which was exactly 2 tablespoons more flour than the first batch with a bit too much spread.  Tell you what, 2 tablespoons made a huge difference, and I could tell just by looking at them that these cookies were just like Goldilocks’ porridge….just right. Crisp edges, minimum spread, and thick enough to make me happy.  These were definitely worthy to serve my classmates. :)

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Something I else I need to note in my quest for the “perfect cookie” was how long I chilled the dough. I made the dough Friday night and chilled it overnight in the fridge, pulled it out in the morning and let it sit out on the counter until it was scoop-able.  I scooped the dough out quite large — about 1 1/2 tablespoons — and rolled them into balls by hand.  I chilled them on the baking sheets for another 15-20 minutes before baking just to make sure.  Cookies are temperamental little things, aren’t they? ;)

I think it’s time to get past the science behind cookie baking and discuss how they tasted.  I didn’t even taste the cookies before I served them, because I knew the flavors were there from the first two batches.  I did adjust the flavor a bit by adding extra espresso powder, and I tasted the dough.  The espresso gave this cookie dough the best. flavor. ever.  It isn’t too predominant once the cookie is baked, however — it’s just a mild undertone.

It’s no secret that I love salting my desserts, so adding some Maldon flaky sea salt to these cookies as they came out of the oven was no stretch for me.  It totally put these cookies over the top, and I’m thrilled to finally have a chocolate chip cookie recipe that I deem worthy here on the blog!  Sometimes the simplest things in life are the most difficult…or is it just that I made this whole thing difficult?  I think a little of both, but the important thing is it led to these cookies, and I’ll be making plenty more where these came from.  And I hope you do, too. :)

salted chocolate chip espresso cookies5 | flavorthemoments.com

Salted Chocolate Chip Espresso Cookies
 
Prep time
Cook time
 
Salted Chocolate Chip Espresso Cookies are thick and chewy chocolate chip cookies with a hint of espresso flavor. They're finished with flaky sea salt fresh out of the oven to make these the most irresistible chocolate chip cookies ever!
Serves: About 24 larger cookies
Ingredients
  • 2¼ cups + 2 tablespoons all purpose flour
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • flaky sea salt for finishing (I used Maldon)
Instructions
  1. Place the flour, espresso, baking soda, and salt in a small bowl and whisk until combined. Set aside.
  2. Place the butter, brown sugar, and sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes. Beat in eggs one at a time on low speed until incorporated, then beat in the vanilla. Add the dry ingredients to the wet ingredients, beating on low just until combined. Fold in the chocolate chips. Cover with plastic wrap and chill up to 2 hours or overnight.
  3. Line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it's easier to scoop. Using a 1½" cookie scoop, scoop out 1½ tablespoons of dough and roll them into balls. Place on the cookie sheet 2 inches apart and flatten slightly with the palm of your hand. Place back in the refrigerator to chill while you preheat the oven to 375 degrees. Bake 8-12 minutes, or until golden brown around the edges and the tops are just starting to brown, rotating the pans halfway through during the baking time. Sprinkle the cookies with the flaky sea salt immediately after they come out of the oven. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack. Repeat with the remaining cookie dough, and enjoy!
Notes
To get room temperature butter quicker, cut it into small chunks and let stand on the counter.

To get room temperature eggs faster, place them in a bowl of very warm water for 10 minutes.

Total time above includes 2 hours of chilling time and 15 minutes of chilling time while the oven preheats. The more you chill the dough before baking, the better!

Baking time will vary, so start checking for doneness after 8 minutes. The cookies go from light brown to dark brown in a very short time, and the darker they are, the crispier they will be.

I baked one sheet of cookies at a time on the middle rack of the oven. If you bake two, place one in the lower third of the oven and one in the upper third, rotating them and switching racks halfway through cooking time.

Store cookies in an airtight container at room temperature.

Recipe by Flavor the Moments.

Comments

  1. says

    I can’t believe you did not have a CC cookie Marcie! I’m glad these worked out for you and I love how you added espresso powder – I haven’t done that before. Pinning! Oh and I’ll send you my address if you need to share :-)
    Deb@CookingOnTheFrontBurner recently posted…Peach SalsaMy Profile

    • says

      I can’t believe this is my first recipe either, Deb — bad me! The espresso powder made the cookie dough so good I almost never got around to baking them. haha Thanks for the pin, and I’ll take that address for my next batch. :)

    • says

      Sounds like we’re in the same boat! Everyone’s got their own particular cookie preferences…thin and crispy, thick and chewy, soft…it’s no wonder it seemed daunting to me. They’re so fun and quick to crank out, so at least the experimenting was easy (and tasty). :) They’ll be a breeze for you, Zainab!

  2. says

    I really like that these have a good amount of melty chocolate in them, Marcie! I’ve still never made an American cookie. I keep telling myself that I really must, but I think to be honest I feel a bit intimidated by how seriously you guys take your cookies over there in the US! I’m sure my cookies would never make the grade. At least I would have more chance though if I followed a great recipe like this. I bet the espresso and salt really take them up to a whole new level!
    Helen @ Scrummy Lane recently posted…Fennel, peach & parmesan saladMy Profile

    • says

      People can be pretty particular about their cookies in America, but you’d have no problem with them, Helen! The best part is, as the baker you get to determine how you want their cookies — thin or crispy, thick and chewy? I don’t think anybody else cared as much about thick and chewy as I did. haha I hope you whip up a batch! :)

  3. says

    What a creative twist on a classic cookie, Marcie! I’m so glad you tried this out. I’ve added espresso to brownies before, but never cookies, so I’m definitely trying this out! And I love salting my desserts, too…especially with sea salt. Gives it an added touch!
    Gayle @ Pumpkin ‘N Spice recently posted…Fresh Peach CakeMy Profile

    • says

      Thank you, Gayle! Espresso powder finds it’s way into everything around here…I’m kind of obsessed with it…and flaky sea salt. They definitely give an added touch without going overboard. Have a great day! :)

  4. says

    Cookies are definitely a dangerous thing to have around — if you have one, you might as well have 2, and once you’ve had two what’s reallllly the big deal about having a third, right? These cookies sound like they’d give me self control issues, and I’m pretty okay with that. They just sound THAT delicious.
    Kelly @ hidden fruits and veggies recently posted…Super Summer Veggie PastaMy Profile

  5. says

    I am totally amazed that you didn’t just eat the dough! Ha! You have more will powder than me! That is why I am never able to bake a whole batch of cookies! These look great! I love that you salted them, a little salt takes sweets to a whole new level!
    Annie @Maebells recently posted…Blueberry LemonadeMy Profile

    • says

      The first batch I made I went to town on that dough! haha I tried not to eat any this time around because it’s hard to stop. Thank goodness I had somewhere to take them, or it would mean double trouble. :)

  6. says

    You idea and my idea of a perfect cookie are exactly the same. Thankfully, my family will eat any cookie, so I can test recipes lots of times :D I love this CC cookie. I’ve yet to try a salted cookie. I definitely need to make these :D Pinning

    • says

      My family isn’t half as critical about cookies as I am…except my youngest son (he’s like me in that department). haha This was my first ever salted cookie and I loved it! Thanks for the pin, Cindy! :)

  7. says

    Yay, I’m so glad you tackled a CCC recipe that you love and are sharing with us – the espresso powder and sea salt sound like a fantastic idea! These would be dangerous around my house too but I can tell it would be so worth it :) They look amazing!

  8. says

    I bake a lot of cookies. If you make some excellent version of a chocolate chip cookie, then your reputation as a cookie baker is made even if all your other cookies are less than stellar. Now if you have a several versions of most excellent chocolate chip cookie, then no door is ever closed to you. So of course I had to pin this most excellent version.
    Carol at Wild Goose Tea recently posted…Iced Chocolate Chai Coffee & Rounded BottomsMy Profile

  9. says

    I hope they impressed your friends! They do look absolutely perfect as far as thickness and spread goes. Cookies totally are temperamental, and I don’t think people realize how tricky it can be to make the perfect cookie! There are also a million different definitions of what that is, so that makes things more complicated too ;)

    • says

      My friends did enjoy them, which definitely made me happy! I stayed away from cookies because I’d had a few failures years before. There’s definitely a bit of a science to it, but once you got it, you got it! You’re so right about it becoming more complicated because everyone has their own idea of the “perfect cookie”. In the end, the baker’s idea is the one that counts the most. :)

  10. says

    Oh Marcie, these cookies not only sound but look delicious…I love the hint of salt in this…and yes, espresso just sound divine!
    Thanks for the recipe dear….enjoy the rest of your week :D

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