Go Back
- Butter, sugars, and eggs: - You need 1 cup of unsalted butter. It should be soft, so it mixes well. - Use 1 cup of brown sugar, packed tight for a rich flavor. - Add 1/2 cup of granulated sugar to balance the sweetness. - Include 2 large eggs for moisture and structure. - A teaspoon of vanilla extract gives a lovely aroma. - Dry ingredients including flour and cocoa powder: - Measure out 2 cups of all-purpose flour. This is the base of your cookies. - Use 1/2 cup of unsweetened cocoa powder for that deep chocolate taste. - Add 1 teaspoon of baking soda to help the cookies rise. - A pinch of salt (1/2 teaspoon) brings out the flavors. - Chocolate types and espresso: - Fold in 1 cup of semi-sweet chocolate chips for gooey bites. - Use 1/2 cup of dark chocolate chunks for extra richness. - Mix in 1 tablespoon of instant espresso powder. It enhances the chocolate flavor and adds a nice coffee kick. - Finish with sea salt flakes on top for a touch of savory. This ingredient list ensures your cookies are rich, chocolatey, and utterly delicious. Each component plays a role in creating that perfect bakery-style double chocolate espresso cookie. 1. Start by preheating your oven to 350°F (175°C). This makes sure your cookies bake evenly. Line two baking sheets with parchment paper. This helps prevent sticking. 2. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it becomes smooth and fluffy. This step adds air to your dough. 3. Beat in 2 large eggs, one at a time. Then add in 1 teaspoon of vanilla extract. Make sure to mix well after adding each egg. This helps bind the ingredients. 1. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of instant espresso powder. Mixing these dry ingredients well ensures even flavor. 2. Gradually add the dry mixture to the wet mixture. Mix until just combined. Be careful not to overmix, as this can make your cookies tough. 1. Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets. Leave space between each cookie to allow for spreading. 2. Sprinkle a pinch of sea salt flakes on top of each cookie. This adds a nice touch of flavor. 3. Bake for 10-12 minutes. The edges should be set, but the centers can stay slightly soft. They will firm up as they cool. 4. Allow the cookies to cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps maintain their soft, chewy texture. Getting the right cookie texture is key. Start with butter at room temperature. Cold butter makes dough dense. Softened butter mixes better with sugars, creating air pockets. This makes cookies light and chewy. Mixing is just as important. Use a mixer on low speed. Beat the butter and sugars until fluffy, then add eggs slowly. When you add dry ingredients, mix until just combined. Overmixing makes cookies tough. You want a soft dough with some lumps. If you need to adjust the recipe, you can swap ingredients. For gluten-free cookies, use a gluten-free flour. For a dairy-free option, use coconut oil instead of butter. These swaps can work well and taste great. Storing cookie dough is easy. After mixing, shape the dough into balls. Place them on a tray and freeze until solid. Then, transfer them to a bag. You can bake them fresh later. Just add a few extra minutes to the baking time. {{image_2}} You can make these cookies even more fun! Here are some great ideas: - Nuts: Add 1/2 cup of chopped walnuts or pecans for a crunchy bite. - Dried Fruit: Add 1/2 cup of dried cherries or cranberries for a sweet twist. - Mint Flavor: Mix in 1/2 teaspoon of mint extract for a refreshing taste. - Orange Zest: Add the zest of one orange to brighten the cookie's flavor. Want to make these cookies fit your diet? Here’s how: - Gluten-Free: Swap all-purpose flour with a gluten-free flour blend. This makes the cookies safe for those who can't eat gluten. - Vegan Adaptations: Use 1/4 cup of unsweetened applesauce instead of eggs. Replace the butter with coconut oil or a vegan butter alternative. These adjustments let you enjoy the rich flavors while meeting your dietary needs! To keep your bakery-style double chocolate espresso cookies fresh, store them in an airtight container. This helps prevent moisture loss and keeps them soft. You can layer them with parchment paper to avoid sticking. If you want to save some for later, freeze the unbaked cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze them until firm, then transfer the balls to a zip-top bag. This way, you can bake fresh cookies anytime! These cookies last about a week at room temperature. Make sure to keep them in a cool, dry place away from sunlight. To maintain freshness, check for any signs of hardening. If they start to feel dry, consider using a slice of bread in the container to help retain moisture. For frozen dough, it can last up to three months. Make sure to label the bag with the date. When you're ready to bake, just pull out the dough and bake from frozen. Enjoy warm cookies with a rich chocolate flavor! Can I use a different type of flour? Yes, you can use different flours. Common choices are whole wheat or gluten-free flour. Just remember, the texture might change a bit. Whole wheat flour will make cookies denser. Gluten-free options require special adjustments, so check for a suitable blend. How to fix dry or crumbly cookie dough? If your dough is dry, try adding a tablespoon of milk or water. Mix it in slowly. If it’s still crumbly, you might need more fat. Add a little melted butter and mix well. To avoid this issue, measure your flour correctly. Use a spoon to scoop and level it. What can I do with leftover ingredients? Leftover chocolate chips or cocoa powder can be used in other recipes. You can add chocolate chips to pancakes or muffins. Cocoa powder works well in smoothies or hot cocoa. Get creative! You can even use the butter in other baked goods. Can these cookies be made ahead of time? Absolutely! You can make the dough and chill it in the fridge for up to three days. If you want to store it longer, freeze the dough. Just scoop the dough onto baking sheets, freeze them, then store in a bag. When ready, bake them straight from the freezer. In this post, we covered the key steps to bake amazing cookies. We discussed essential ingredients like butter, sugars, and chocolate. You learned how to prepare, mix, and bake your dough for perfect results. I shared tips for texture and storage for fresh cookies. Finally, we explored fun variations and dietary options. Now, you have all you need to create delicious treats with ease. Happy baking!

Bakery-Style Double Chocolate Espresso Cookies

Indulge in the rich flavors of Bakery-Style Double Chocolate Espresso Cookies! These delightful treats combine the perfect balance of chocolate and espresso for a cookie that’s truly irresistible. With a soft center and a touch of sea salt, they are perfect for any occasion. Click to explore the detailed recipe and satisfy your sweet tooth today! #DoubleChocolateCookies #BakingAtHome #EspressoCookies #CookieRecipe
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup dark chocolate chunks

1 tablespoon instant espresso powder

Sea salt flakes (for garnish)

Instructions
 

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

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

      Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

        In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder until well combined.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in the semi-sweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.

              Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets, leaving some space in between each cookie for spreading.

                Sprinkle a pinch of sea salt flakes on top of each cookie before placing them in the oven.

                  Bake for 10-12 minutes, until the edges are set and the centers are still slightly soft – they will continue to firm up as they cool.

                    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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