Chocolate Chip Espresso Bean Cookies

When you want to classic cookie, but not necessarily a classic cookie taste, these Chocolate Chip Espresso Bean Cookies are a real eye-opener.

Table of Contents Found Here

• The ingredient list:
• Kitchen tools and equipment needed:
• Why this chocolate chip cookie recipe works?
• Can the kiddos eat these chocolate chip coffee bean cookies?
• How many cookies does this recipe make?
• Salted butter or unsalted butter?
• Can this dough be frozen after making?
• The step-by-step photo instructions:
• Can these cookies be frozen after baking?
• Additional chocolate recipes you'll also enjoy:
• Additional creative chocolate chip cookie variations from around the web:
• Printable Recipe Card
• Please comment if you've made this recipe.

The ingredient list:

• butter (I use salted, see more below)
• granulated sugar
• brown sugar
• all-purpose flour
• baking soda
• kosher salt
• pure vanilla extract
• eggs
• semi-sweet chocolate chips
• chocolate covered espresso beans

Kitchen tools and equipment needed:

• large bowl with hand mixer or stand mixer
• measuring cups and spoons
• baking sheets
• spatula (for scraping down the bowl)
• parchment paper
• medium-sized cookie scoop
• whisk
• kitchen timer
• cooling rack

Why this chocolate chip cookie recipe works?

Because they have a wonderful coffee flavor that isn't overpowering but compliments the chocolate flavor nicely.

Can the kiddos eat these chocolate chip coffee bean cookies?

I'd say yes, but if you're concerned about the coffee beans then maybe you'd better make a batch without the beans.

Or divide the dough in half and add the coffee beans to only half of the dough.

That said, there probably aren't enough coffee beans, per cookie, to rev the kids up, but they do have a distinct coffee flavor that the kids may, or may not, enjoy.

How many cookies does this recipe make?

Based on the medium-sized cookie scoop I used I got 3½ dozen cookies out of one batch of dough.

Salted butter or unsalted butter?

I go against the norm on this because I always use salted butter for baking.

Personally, I don't feel that the amount of salt in salted butter will make any baked good overly salty.

Unless of course, you know that your salted butter is overly salty, in which case I would suggest cutting slightly back on the amount of salt used in this recipe. Or use unsalted butter instead.

Can this dough be frozen after making?

Sure thing.

I'd suggest diving the dough in half before wrapping it well in two layers of plastic wrap before freezing.

Label and date the packages, and freeze for up to 3 months.

Thaw the dough in the refrigerator for 24 hours and then continue on with the scooping and baking time as written in the recipe.

The step-by-step photo instructions:

• Preheat the oven to 375-degrees Fahrenheit.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (approximately 2 minutes).
• Use a spatula to scrape down the bowl.
• Add the eggs and vanilla to the butter/sugar mixture and blend until fully combined.
• In a large bowl whisk together the flour, baking soda, and salt.
• Blend the flour mixture (half at a time) into the butter and egg mixture until fully blended (scraping down the sides of the bowl as needed), but being careful to not overmix the dough.
• Add the chocolate chip and chocolate covered espresso beans to the batter and blend lightly to combine.
• Use a medium-sized cookie scoop to drop the batter onto parchment-lined baking sheets (12 cookies per sheet) and bake in a preheated oven for 9 - 11 minutes rotating the cookie sheets halfway through baking.
• Cool the cookies completely on wire cooling racks before serving.

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Can these cookies be frozen after baking?

Yep!

Freeze them in air-tight containers with parchment paper between layers for up to 3 months.

Thaw completely at room temperature before serving.

Additional chocolate recipes you'll also enjoy:

*Chocolate Chip Dessert Loaf (pictured below and featured in the video)

Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL

*Chocolate Graham Cracker Toffee (not shown)

This Chocolate Graham Cracker Toffee wins my (self-proclaimed) blue ribbon award for the best and easiest candy I have ever made. Since I’ve made it twice in the past week, that’s proof positive! When you make it, you’ll understand why! Trust me.

*Double Chocolate Cherry Bundt Cake (shown below)

This Chocolate Cherry Bundt Cake is a chocolate and cherry lovers dream come true! It’s a rich, dense cake with a brownie-like consistency, and you have my promise that the chocolate and cherry taste will make you swoon with delight!

*No-Bake Peanut Butter and Chocolate Granola Jumbles (not shown)

This fast and easy recipe for No-Bake Peanut Butter and Chocolate Granola Jumbles will satisfy your sweet tooth and give you a boost of energy which will last you all through the afternoon.

*Chocolate Chip Espresso Bean Cookies (shown below) THIS IS THE PLACE!!

Additional creative chocolate chip cookie variations from around the web:

*Chocolate Chip Cookies with Pomegranate Seeds from Trail and Eater

"Sweet from cinnamon and vanilla, and slightly tangy from the seeds, these cookies are addicting!"

*Browned Butter Toffee Chocolate Chip Cookies from Pastry Chef Online

"Browned butter and toffee chips take this easy to make chocolate chip cookie to new heights!"

*Derby Cookies from This Mom's Menu

"Take your standard chocolate chip cookie up a notch with these delicious Derby Cookies. These cookies combine all the flavors of the Derby Pie and put them into one delicious cookie!"

*Gluten-Free Chocolate Chip Hazelnut Cookies from Fearless Dining

"These delicious homemade gluten free chocolate chip hazelnut cookies are slightly crisp on the edges and chewy in the middle. They practically melt in your mouth."

Printable Recipe Card

I sincerely hope you've enjoyed today's chocolate chip cookie recipe with cocoa covered espresso beans as much as I've enjoyed bringing it to you!