Description
Made with chopped chocolate covered espresso beans and espresso powder, these Chocolate Espresso Bean Cookies are THE cookie for coffee lovers! These coffee cookies are easy to make and absolutely irresistible when served warm!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large egg
- 1 tablespoon (15ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- 2 teaspoons (16g) corn starch
- 1– 1 ½ teaspoons (2g) instant espresso powder
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 ½ cups (240g) chocolate covered espresso beans
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes. Roughly chop the chocolate espresso beans. Set aside.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chopped espresso beans. Beat until incorporated. Set aside.
- Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Bake for 10-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.