These may look like ordinary chocolate chip cookies but don’t be deceived. Espresso powder gives these cookies caramelly flavor and a little caffeine kick! This recipe makes only 30 espresso chocolate chip cookies – perfect for single adults or parents who want a treat for themselves.
I’ve been wanting chocolate chip cookies lately. Real ones with semi-sweet chocolate chips. Like the ones back home.
Americans love our chocolate chip cookies. There’s a debate about soft and chewy versus thin and crispy. I love them in all their forms.
It’s hard to find semi-sweet chocolate chips here. So I made Becks haul a big bag of chocolate chips with her when she came for Christmas. Let me tell you, good chocolate chips make all the difference.
My American colleague immediately recognized the flavor difference between Nestles and the brands in Cambodia. One bite was all it took.
Now, those of you who know me know I don’t drink coffee. But I do like the caramelly flavor coffee gives to baked goods. My first batch of espresso chocolate chip cookies had less coffee. That didn’t deter my coffee-lover friends. They loved them but wanted more coffee flavor.
This is why there’s a range for the amount of espresso powder in the recipe. Use the smaller amount to get caramel flavor. Use more to get real coffee flavor.
Now that the kids are gone, I don’t need quite so many cookies in a batch. I may want them but I’m supposed to be an adult about these things. This batch only makes 30 small cookies.
My friends gobbled up most of them so part of me regrets the small batch decision. They are sooooo addictive. You may want to double this – especially if more than one person is eating them.
Espresso chocolate chip cookie dough freezes well. If you want to make just enough hot cookies for one snack, make the dough and portion it into balls. Freeze and pull out just what you need to bake.
I hope you enjoy espresso chocolate chip cookies as much as my friends and I.
Soft and Chewy Chocolate Fudge cookies from A Treats Affair