“Espresso Chocolate Chip Cookie” recipe review

Find a delicious and mouth-watering dessert to please palates

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While spending time with family, sophomore Raiha Khan tries out the “Espresso Chocolate Chip Cookie” recipe. “The outcome of the cookies were gorgeous with a light sweet taste and a dash of bitterness that really compliment each other well,” sister Rohani Khan said. With all her family’s satisfaction of the dish, they plan on making the espresso cookies again.

Raiha Khan, Staff Writer

Some people show reluctance to bake espresso-flavored cookies because of the fear of it being too bitter, but this simple recipe satisfies everyone even if one doesn’t like the taste of coffee.

The easy-to-follow recipe involves materials readily available at home, takes a relatively short time to make and is beginner-friendly. Some might think that the espresso overpowers the sweet taste of the cookies, but this is simply not the case. To prevent the flavors from being overwhelming, the quantity of espresso instructed by the recipe creates a perfect balance between the sweetness brought in by the sugar and the chocolate chip-cookies, as well as the slight bitterness brought in by the espresso. 

It includes a Frappuccino type of smell with a coffee bean scent and a hint of vanilla. Upon taking a bite, the vanilla taste first arises and it incorporates a very soft texture. Then, the espresso comes in subtly adding extra flavor. The mouth-watering treat encompasses a play dough type texture—very chewy and soft. When taking it out of the oven, the dessert includes a beautiful gold brown color. The chocolate chips spread out over top and the espresso comes sprinkled onto the cookies. The chocolate chips melt in one’s mouth after taking a bite.

The recipe involves a variety of different toppings to choose from including milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, sprinkles and more, making it bend to specific needs. There is also the option of leaving the cookies in a little longer to add more crisp and crunchiness, which the recipe recommends by saying to bake it for 25-30 minutes. To get the chewy taste, it recommends to leave it in the oven for 20 minutes. The recipe makes around 24 cookies.

All in all, this fun recipe welcomes people of all levels of baking with its simple steps and straightforward recipe. The espresso is what really pulls it all together and sets it apart from any other cookie recipe with its slight bitterness. This delicious dessert is for everyone to try, even for those who don’t like coffee. The sweetness and the bitterness of the espresso come together so well to create a tasty but not overwhelming flavor that brings enjoyment to everyone.

These cookies rate five out of five chocolate chip cookies.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Ingredients:

1/2 cup (1 stick) butter, softened 

1 cup light brown sugar

 3 tablespoons granulated sugar 

1 large egg 

2 teaspoons vanilla extract 

1 3/4 cups all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 1/2 teaspoons instant espresso coffee powder 

1 1/2 cups semisweet chocolate chips

Instructions:

  1. Preheat oven to 300 degrees F.
  2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
  4. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Recipe by Food Network