One-Bowl Coffee Chocolate Chip Cookies (Edit recipe)

Enjoy the perfect blend of rich flavors with this One-Bowl Coffee Chocolate Chip Cookies recipe! Designed for those who love both coffee and chocolate, these cookies are a tasty twist on the classic chocolate chip cookie by infusing it with the bold taste of espresso powder!

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	265
Fat:	15 g
Carbohydrates:	29 g
Protein:	6 g
Cholesterol:	33 g
Sodium:	126 mg
Fiber:	1 g
Sugars:	22 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

170 grams Unsalted Butter, (3/4 cup) melted
275 grams Light Brown Sugar, (1 1/4 cups)
1 whole Egg, at room temperature
1 whole Egg Yolk, at room temperature
2 tsp Pure Vanilla Extract
230 grams All Purpose Flour, (1 3/4 cups)
0.75 tsp Baking Soda
0.5 tsp Salt
1.5 Tbsp Espresso Powder
255 grams Semi-Sweet Chocolate Chips, (1 1/2 cups)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, whisk the melted butter and brown sugar until smooth. Add the egg, egg yolk, and vanilla and whisk to combine.
Sift the flour, baking soda, and salt into the wet ingredients. Add the espresso powder and fold until mostly combined.
Add the chocolate chips and continue mixing until combined. Refrigerate for at least 2 hours or overnight.
When ready to bake the cookies, remove the dough from the fridge. Preheat the oven to 350°F/177°C. Line a large baking sheet with parchment paper.
Using a 2-ounce scoop, scoop the dough into balls and arrange on the baking sheet, leaving 2 inches of space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
Allow the cookies to cool for 5 minutes on the hot sheet pan, then transfer them to a wire cooling rack.