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Espresso Chocolate Chip Cookies?

Most recipes are basically chocolate chip with espresso powder added. I don't like the grit of the powder in the baked cookies and I wanted them just STRONGER - more espresso flavor and also darker chocolate. I used 60% dark chocolate chips instead of the regular semisweet, upped the called for espresso powder from 1 1/2 tsps to 2 1/2, and then had the brilliant idea of melting half the butter and whisking the powder into the liquid so that the coffee flavor would be infused throughout the whole cookie and there'd be no grit.

It didn't work. I mean, it WORKED - the cookies are delicious - but they're not espresso cookies, they're just dark chocolate chip cookies. If you're looking for a really dark chocolate chip cookie, I've got your recipe for you right here, but I wanted espresso flavor. You can't taste the coffee in the cookies at all. Ideas? About ten or fifteen years ago, Starbucks used to sell a Latte cookie that was espresso-flavored dough with coffee-flavored white chocolate chunks; I'm up for experimenting with that creation as well...

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  1. Are you using espresso powder or instant espresso? Instant espresso powder will dissolve in the dough, especially if you let the dough sit in the refrigerator longer and give it a stronger flavor. I'd probably cut some sugar to get more espresso flavor and keep the dark chocolate.

    3 Replies
    1. re: chowser

      Instant espresso - I've never had it dissolve in the dough though; it always just stayed granular... I've never refrigerated the dough though. Maybe that's the key-

      1. re: thursday

        Refrigerating the dough makes a huge difference in chocolate chip cookies, whether there is espresso powder or not. It makes all the flavors meld, gives the protein a chance to absorb the liquid and give the cookie a great texture plus a caramelly flavor. And, for espresso, it'll help it dissolve.

        Another idea would be to use the Best Recipe ccc cookie recipe w/ melted butter and stir the espresso into that to have it dissolve some. You could also increase the amount of espresso, like this recipe but let the dough rest longer:

        http://www.marthastewart.com/recipe/h...

        1. re: chowser

          Another idea would be to use the Best Recipe ccc cookie recipe w/ melted butter and stir the espresso into that to have it dissolve some. You could also increase the amount of espresso,
          -------------------------------------------------
          See, that's what I tried and thought it would work, but it lost all the espresso flavor somehow. I think the dark chocolate overpowered it, but I'd like to keep the chocolate dark and just get more coffee flavor out of it...

    2. I don't have a recipe here, but I've had delicious espresso-infused cakes that used strong brewed coffee in addition to espresso powder or ground coffee beans. I'm not sure how to incorporate liquids into cookies though. Just an idea.

      I've made espresso-chocolate cookies (with a normal "white" cookie base) using crushed chocolate-covered espresso beans. You could try this in place of your chocolate chips, or in addition to them--use half of each maybe. If you want them even stronger, try mixing your espresso powder with your butter again, or with sugar as the other post suggested.

      1 Reply
      1. re: nothingswrong

        I'm not sure how to incorporate liquids into cookies though. Just an idea.
        ~~~~~~~~~~~
        definitely easier with cakes :) but it doesn't take much to dissolve powdered espresso. maybe the OP could use a little warm water to form a thick slurry, and incorporate that into the butter & eggs...*and* sift some extra powder in with the dry ingredients.

        i've also found that brown sugar tends to enhance espresso flavor in a way that white sugar doesn't...or just add a bit of molasses.

      2. About ten or fifteen years ago, Starbucks used to sell a Latte cookie that was espresso-flavored dough with coffee-flavored white chocolate chunks; I'm up for experimenting with that creation as well...
        ~~~~~~~~~
        have you seen this one?
        http://bakingbites.com/2007/07/cafe-l...

        and re: the straight espresso cookies, as i said in my reply to nothingswrong's post, i think you should definitely consider the brown sugar or molasses angle. i'd also make sure to use at least a couple *tablespoons* of espresso powder - i've seen recipes that call for as much as 3 Tbsp.

        2 Replies
        1. re: goodhealthgourmet

          Brown sugar definitely sounds like it may be the way to go for starters...it has a bit of a coffee-ish flavor sometimes anyway. My only worry about so much espresso powder is that I can already feel the caffeine kick in these cookies, just from the wee couple of tsps and the dark chocolate....but maybe I'll just have to eat them for breakfast! =)

          1. re: thursday

            you could swap out the espresso powder for decaf instant coffee...

        2. Another idea is to use these bars, Gnu Foods Gnu Bar Espresso Chip, or something like them as the chip/espresso flavor by cutting the bars down to chip size pieces and folding them into the cookie dough. These particular bars will impart a rich espresso flavor and chocolate under note. I'd skip the powder and chips called for in the recipe and toss in a healthy amt. of these bars cut up instead.

          3 Replies
          1. re: HillJ

            Another good idea - but how do they make the espresso chocolate? If I could figure that out I could maybe make my own...

              1. re: thursday

                Buy and crush (keep in mind you don't want to break a tooth!) good quality beans and then get a candy mold with 6-8 rounds in the plastic. Melt top notch dark chocolate and pour a handful of crushed espresso beans in each mold cirlce and cover with the melted chocolate. Chill til firm then break into chips for the cookie recipe. OR buy the best espresso bean chocolate bar you can find and save yourself this step. Either way, it's going to produce a chip that will carry the richness of the espresso you seek from your cookie. Enjoy!

            1. Somewhere, I have a recipe for choc chip cookies with choc covered espresso beans added in. Good morning!

              1 Reply