Enjoy the taste of delicious coffee cookies using espresso cookie chips! The espresso morsels are perfectly matched with the walnuts in this soft, chewy cookie.
Ingredients
I originally came up with this recipe because I was able to find Nestle Espresso Baking Chips at the store. They were delicious and you know good things don’t last forever, right? Unfortunately, it looks like they’re not available any longer. Just in case you’re able to find them, this is the packaging.
Once I could no longer find these baking chips, I looked everywhere for more espresso chips and the only thing I could find was Cappuccino Flavored Chips online (aff link).
I know it’s not the same, but I’m just glad to be able to have these cookies again!
 | Have a browse at all |
More Coffee, Please!
For even more coffee flavor in your espresso cookies, I’ve used coffee extract instead of vanilla extract. Yes, there really IS a thing!
Isn’t that a beautiful thing? I couldn’t find it at our store, but it was right there at Amazon. It really does give a strong coffee flavor that’s absolutely delicious.
Soft and Chewy Coffee Cookies
I don’t know about you but I like soft and chewy cookies. We’ve discovered that the secret is to use more brown sugar than granulated sugar. If you like crunchy cookies, try a 1:1 ratio of sugar. If you’re looking for soft, though, you’re going to need more brown sugar.
You can try this with your own recipes if you want to try a softer version. Use the same amount for the combined sugars, but adjust the brown sugar so there’s more. In this recipe, for instance, I’ve used double the amount of brown sugar over the regular sugar.
Baking Your Cookies
It’s important not to overbake. I recently discovered that it was my pan that was causing my cookies to brown too quickly on the bottom. This pan works so much better than the cookie sheets mom has had for a long time.
I discovered this secret by accident but it has made such a huge difference in my cookie baking. But, no, cookies won’t be replacing pizza. Pizza is still number ONE!
The bigger the cookie, the less crispy it will be. Adjust the size of the scoop, if you want to try out a different cookie crispness.
Behind The Scenes
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Try These Other Recipes Too
Browse the Cookie recipes category, or try one of these.
- Pistachio Cranberry Cookies
- Chocolate Macadamia Nut Cookies
- Oatmeal Honey Pistachio Cookies
- Old Fashioned Cinnamon Sugar Cookies
Be sure to try out my Spice Coffee Cookie Bars too!
Recipe
Soft and Chewy Coffee Espresso Cookies
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Ingredients
- 330 grams All Purpose Flour, (about 2 ¾ cups spoon and fill) *see note
- 1 teaspoon Baking Soda
- 1 cup Butter, (2 sticks) softened
- ½ cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 teaspoon Coffee Extract
- 2 Large eggs
- 9 ounce Nestle Toll House Espresso Morsels, or Baker's Choice Cappuccino Chips
- 1 cup Finely Chopped Walnuts
Instructions
- Preheat oven to 350℉.
- Whisk together flour and baking soda in medium bowl until well combined.
- Beat butter, sugars and coffee extract in large bowl until creamy.
- Add eggs and mix well.
- Gradually add flour mixture, about one cup at a time, mixing well after each addition.
- Stir in espresso morsels and chopped walnuts until well mixed throughout.
- Drop dough by rounded tablespoon onto ungreased baking sheets. We used a cookie scoop which makes it so much easier to get uniform cookies.
- Place cookies in preheated oven for 11 to 13 minutes.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before storing. Makes 45 cookies.
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Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Veronica says
Just tried the espresso cookies! Great stuff! We love them! Next time I may add Cinnamon? What do you think?
Christian Guzman says
Wonderful! I’m so glad you like them. I’ve seen mom add cinnamon to her coffee so I think it could work. Let me know how it works out for you!
Tammie Tumlinson says
I am going to try these today. My daughter and her coworkers do a very physical and tiring job that really wears them out. I’m hoping that a batch of these will give them all an extra boost when they need it. Safer than energy drinks.
Nathalie says
I don’t have coffee extract, but I do have vanilla extract and espresso powder. Would that do? And about how much of each should I use?
Christian Guzman says
I would add the same amount of vanilla extract as coffee extract. I’m not sure about the espresso powder, though. Perhaps not more than one tablespoon and add it to the dry ingredients instead of the wet ingredients.
Debra says
These came out fabulous! Will definitely make them again.
Christian Guzman says
Great! I’m so glad you enjoyed them. Thank you for visiting!