Description

Delight in these rich and chewy Espresso Chip Cookies, perfectly balancing robust espresso flavor with smooth dark chocolate chips. Crafted with malted milk powder and a touch of corn starch for an irresistibly tender texture, these cookies are a sophisticated twist on a classic favorite, ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Dry Ingredients

2¼ cups bread flour (293g)
2 tablespoons finely ground espresso or coffee (NOT espresso powder)
2 tablespoons malted milk powder (20g)
2 tablespoons corn starch (9g)
½ teaspoon baking soda (3g)

Wet Ingredients

1 cup light brown sugar (225g, packed)
¾ cup salted butter (170g, softened; preferably grass-fed or European-style butter)
½ cup granulated sugar (100g)
1 teaspoon salt (6g)
1 large egg (room temperature)
1 additional large egg yolk (room temperature)
1 tablespoon vanilla bean paste (16g)

Add-ins and Toppings

2 cups dark chocolate chips (370g, divided)
Flaky sea salt (optional garnish)

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Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the bread flour, finely ground espresso or coffee, malted milk powder, corn starch, and baking soda until evenly combined.
Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the light brown sugar, salted butter, granulated sugar, vanilla bean paste, and salt until smooth and fluffy. Mix for about 1 minute on speed 2, then increase to speed 4 for another minute.
Incorporate Eggs: Add the large egg and an additional egg yolk to the creamed mixture. Beat on medium speed for approximately 5 minutes until the mixture is light and creamy, scraping down the bowl sides halfway through to ensure even mixing.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients a little at a time, mixing well between each addition until fully incorporated.
Fold in Chocolate Chips: Gently fold in about 1½ cups of the dark chocolate chips into the dough, reserving the rest for topping.
Portion and Top Dough: Using a #20 cookie scoop (about 2.5 ounces each), measure out dough balls. Press the reserved dark chocolate chips into the top of each dough ball for a decorative and flavorful finish.
Chill the Dough: Place the dough balls uncovered in the refrigerator to chill for at least 2 hours, preferably overnight, to develop the flavors and improve texture.
Preheat and Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. If desired, sprinkle flaky sea salt on top. Bake for 12 to 15 minutes, or until the edges are golden brown.
Cool and Repeat: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For subsequent batches, chill the baking sheet in the freezer for a few minutes between uses to prevent the dough from melting onto a hot pan.

Notes

Use freshly ground finely espresso or coffee, not instant espresso powder, to achieve the best flavor and texture.
Chilling the dough is essential for texture and flavor development—do not skip or shorten this time.
If you prefer less intense coffee flavor, reduce the espresso amount to 1 tablespoon.
Pressing reserved chocolate chips on top creates an attractive presentation and bursts of chocolate on every bite.
Use high-quality dark chocolate chips for best taste and melt quality.
Freezing the baking sheet between batches prevents dough spreading too quickly, ensuring evenly baked cookies.
For a softer cookie, reduce baking time slightly; for crispier edges, bake a bit longer but watch closely.

Nutrition

Serving Size: 1 cookie
Calories: 230 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.1 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg