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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract These main ingredients create a rich, sweet base for your cookies. The unsalted butter adds creaminess. The brown sugar gives moisture and a deep flavor. Granulated sugar helps with crispness. Adding eggs binds everything and provides lift. Vanilla extract enhances the overall taste. - 2 1/4 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon instant espresso powder The dry ingredients are essential for structure and flavor. All-purpose flour forms the cookie base. Cocoa powder adds that rich chocolate taste. Baking soda helps the cookies rise and become soft. Salt balances the sweetness, while espresso powder gives a strong coffee kick. - 2 cups semi-sweet chocolate chips - Sea salt flakes for topping Add-ins make the cookies special. Semi-sweet chocolate chips melt beautifully, creating gooey pockets of chocolate. A sprinkle of sea salt on top adds a nice contrast. It brings out the flavors and makes each bite even more delightful. First, preheat your oven to 350°F (175°C). This sets the stage for baking. Next, line two baking sheets with parchment paper. This will help your cookies not stick. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until the blend is light and fluffy. This step is key for texture. Now it's time to add the eggs. Add 2 large eggs one at a time. Mix well after each addition. Then, pour in 2 teaspoons of vanilla extract for flavor. In another bowl, whisk together 2 1/4 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. Combine the dry mix with the wet mixture slowly. Mix just until combined. Over-mixing can make cookies tough. For the fun part, scoop tablespoon-sized amounts of dough. Place them on your prepared baking sheets, making sure to space them about 2 inches apart. Press down lightly on the tops of the cookies. This helps them spread evenly. Sprinkle a small pinch of sea salt flakes on top of each cookie. Bake them for 10-12 minutes. The edges should be set, and the centers should be soft. Once done, let them cool on the sheets for 5 minutes before moving them to wire racks. Enjoy the aroma while they cool! To get soft and chewy cookies, start with room temperature butter. Cold butter won’t mix well and can lead to tough cookies. Let your butter sit out for about 30 minutes before you begin. Mix the dough just until combined. Overmixing can lead to dense cookies. For an extra treat, consider adding chopped nuts like walnuts or pecans. You can use dark chocolate chips instead of semi-sweet ones for a richer taste. To boost that espresso flavor, add a bit more instant espresso powder. Just a teaspoon can make a big difference! To ensure even baking, space the cookie dough balls about 2 inches apart on the sheet. This allows heat to circulate freely. After baking, let your cookies cool on the sheet for five minutes. This helps them set properly. Store any leftovers in an airtight container to keep them fresh for days! {{image_2}} You can switch up the chocolate in these cookies for fun. Try dark chocolate or milk chocolate chips for a different taste. Each type brings its own sweetness and richness. You might also add nuts like walnuts or pecans for crunch. A sprinkle of cinnamon or a dash of chili powder can spice things up and add warmth. For those who need gluten-free options, use almond flour or a gluten-free blend. This keeps the cookies soft and tasty. If you're looking for vegan adaptations, swap the butter for coconut oil and use flax eggs instead of regular eggs. These changes keep the cookie delicious and friendly for different diets. You can make these cookies special for holidays. Try adding peppermint extract for a festive touch or sprinkle in some dried cranberries. In the fall, add pumpkin spice to the mix. Seasonal ingredients like fresh orange zest can brighten the flavor in summer. Each twist keeps the cookies fun and fresh all year long. To keep your Bakery-Style Chocolate Espresso Cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Use a container made of glass or plastic with a tight seal. Layer parchment paper between cookies if you stack them. This prevents sticking and keeps the cookies intact. You can freeze the cookie dough for later use. Scoop dough onto a baking sheet lined with parchment. Freeze the dough balls until solid. Then, transfer them to a zip-top bag. Write the date on the bag. To bake, just take out the dough and thaw it for about 30 minutes. Then, bake as usual, adding a minute or two if they are still cold. At room temperature, these cookies last about 5 to 7 days. Store them in a cool, dry place. Look for signs of spoilage like a hard texture or off smell. If the cookies feel dry or crumbly, it’s time to toss them. Enjoy your delicious treats while they are fresh! No, unsweetened chocolate is not a direct swap for cocoa powder. Cocoa powder is dry, while unsweetened chocolate is wet. If you want to use it, melt the chocolate and adjust the butter. Use one ounce of unsweetened chocolate for every three tablespoons of cocoa powder. To make cookies chewier, use more brown sugar than white sugar. Brown sugar has moisture that helps keep cookies soft. Another trick is to slightly underbake them. This keeps the centers soft and chewy. If you don't have instant espresso powder, you can use instant coffee. It has a similar flavor but may be less strong. If you want a rich taste, use a little more coffee. You can also skip it for a chocolate cookie, but you will miss that coffee kick. Look for the edges of the cookies to set and the centers to be soft. They should not be shiny or wet. You can also do the touch test. If they bounce back slightly when touched, they are done. Yes, you can double the recipe. Just remember to use two mixing bowls if your bowl is small. Mix the ingredients well to ensure the cookies taste great. Bake them in batches for best results. In this blog post, I shared how to make delicious cookies from scratch. We covered key ingredients like butter, sugars, eggs, and cocoa powder. You learned step-by-step instructions, along with tips for great texture and flavor. Variations and storage info help you customize and keep your cookies fresh. Remember, baking is fun! Use these tips to explore new flavors or create your own twists. Enjoy the tasty results of your hard work. Happy baking!

Bakery-Style Chocolate Espresso Cookies

Indulge in the rich flavor of bakery-style chocolate espresso cookies with this easy recipe! Combining buttery goodness with a hint of espresso and melty chocolate chips, these cookies are perfect for any occasion. Follow our simple steps and enjoy warm, gooey cookies in just 30 minutes. Don't wait—click through to discover how to make these delightful treats that will impress your friends and family!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups semi-sweet chocolate chips

Sea salt flakes for topping

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 light and fluffy.

      Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.

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

          Slowly add the dry ingredients to the wet mixture, mixing until just combined.

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

              Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.

                Lightly press down the tops of the cookies and sprinkle a small pinch of sea salt flakes on top of each cookie.

                  Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

                    Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

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