Check out these Espresso Cookies
05th May 2023
Salted Espresso Cookies
Love cookies? Think you and the Cookie Monster might actually be related? Then you need to make these Salted Espresso Cookies! Rich and chocolatey with just the right amount of chew, these scrummy cookies are a must-make!
The espresso enhances the cocoa flavour, while the sea salt provides the salty contrast all good cookies deserve. Want a next-level cookie recipe for your coffee break? We deliver to you, coffee lover, this…
So, what exactly is a Salted Chocolate Espresso Cookie?
You know what a cookie is. Of course. But a Salted Chocolate Espresso Cookie? What’s that??
Unlike the very British biscuit, American-style chocolate cookies are rich, fudgy and packed with choc chunk-age. Well-baked chocolate cookies will be slightly crisp around the edge and chewy in the middle.
And these Chocolate Espresso Cookie? They tick all the boxes! Rich chocolate taste is taken to new heights with a shot of espresso, while the sea salt sprinkle makes them seriously gourmet.
Want to feel fancy? Serve them alongside white chocolate mousse or a nice mug of Two Chimps coffee. Wanna be playful? Scoff ‘em while they’re still warm or go OTT with an ice cream sandwich!
How to Make an Espresso Cookie
Or 14 tasty, espresso-infused, choc chunk-rammed cookies, to be precise…
- Prep – preheat oven
- Beat Butter and Sugars – make it light and fluffy
- Add Dry Ingredients – this creates a lush, chocolatey dough
- Time for the Chocolate – white and dark for double yum
- Roll and Bake – until firm at the edges but still soft in the middle
- Cool – hold your horses…
- Tuck In – yippee!
Why add coffee to cookies?
Chocolate cookies are pretty darn tasty as they are. So, why add coffee? What’s the point?
Adding coffee to chocolate bakes helps to intensify the chocolatey taste, making it richer and more flavourful. Coffee’s slight bitterness contrasts with the chocolate’s sweetness to create beautiful balance in every mouthful. Because we all know contrast works… I mean, HELLO, salted caramel.
It’s much the same as adding salt to savoury dishes – it enhances the sweetness and flavour notes in the ingredients you’re using. Oh, wait, these Espresso Cookies include salt too… just imagine the scrummy flavour in store!
You can add a touch of coffee to sweet and savoury (try this coffee chilli!) dishes to deepen flavour without bringing any coffee taste. But we’ve upped the coffee amount in this recipe so the coffee shines through, too. It’s kind of like a mocha-y cookie, made more perfect with a sprinkle of salt. And it’s delicious.
Please be warned. These Espresso Cookies are very moreish!
Salted Espresso Cookie Recipe
- 50g caster sugar
- 100g dark brown sugar
- 70g light brown sugar
- 125g salted butter, softened
- 1 egg
- Double shot Two Chimps espresso or 60ml very strongly brewed coffee, cooled
- 200g plain flour
- 75g cocoa powder
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp sea salt, plus extra for sprinkling
- 85g each white and dark chocolate, chopped into chunks
Add the sugars to a bowl with the soft butter and beat with electric beaters until light and fluffy.
Add the egg and cooled coffee and mix until combined.
Sift the flour, cocoa powder, bicarbonate of soda and baking powder and add this to the bowl. Sprinkle in the sea salt and mix until everything is incorporated.
Fold in the chocolate chunks. Chill the dough for around an hour.
Heat the oven to 180C/160C fan/gas 4. Line two large baking trays with baking paper.
Take the mixture from the fridge and roll into 14 balls. Place on the prepared trays, leaving space between them to allow for spreading. Sprinkle a little extra sea salt over each cookie, pressing the flakes down gently.
Bake the cookies for 12 minutes, then remove the trays from the oven and tap each one firmly on a work surface to flatten the cookies. Leave to cool completely before tucking in (or nibble while still slightly warm!).
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