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–+ servings
A stack of Chocolate Chip Espresso Bean Cookies with a glass of milk in the background.
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5 from 7 votes

CHOCOLATE CHIP ESPRESSO BEAN COOKIES

When you want to classic cookie, but not necessarily a classic cookie taste, these Chocolate Chip Espresso Bean Cookies will be a real eye-opener.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert - Cookies
Cuisine: American Comfort Food
Servings: 42 cookies
Calories: 147kcal
Author: Renee Goerger

Equipment

Ingredients

  • 1 cup (2 sticks) butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • ¾ cup semi-sweet chocolate chips
  • 1½ cups chocolate covered espresso beans
US Customary - Metric

Instructions

  • Preheat the oven to 375-degrees Fahrenheit.
  • Cream the softened butter, packed brown sugar, and granulated sugar in a large bowl 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 thoroughly 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 just blended (scraping down the sides of the bowl as needed), but be careful not to overmix the dough.
  • Add the chocolate chip and coffee beans to the batter and blend lightly to combine.
  • Use a medium-sized cookie scoop to evenly 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.

Notes

The dough may be frozen for up to 3 months prior to baking. Thaw in the refrigerator and bake as per the recipe instructions.
Baked cookies may be frozen for up to 3 months in an air-tight freezer container.
If desired split the cookie dough in half (before scooping and baking) and add the chocolate-covered espresso beans (decreased to 1 cup) to half of the dough only.

Nutrition

Serving: 1 | Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Calcium: 15mg | Iron: 1mg