Ahhh, chocolate chip cookies and coffee, two of my favorite things! If there’s a coffee lover on your oliday list, make these. I promise you will not be disappointed! A gave a baggie of these to a friend of mine with a Starbuck’s loving teenage daughter. That teenager later tweeted me saying thank you and that the cookie were amazing. :)
Not only is the espresso flavor prominent, the aroma is enticing! You just have to get near the cookie plate and it tempts your taste buds. Mmmm! This is a very simple recipe, so be sure and try them soon.
I found this fabulous recipe in a cookbook I have called 400 Sensational Cookies by Linda J. Amendt. Previously, I made the Cranberry Orange Spirals from this book and they were amazing! I’m here to tell you that Linda knows her stuff. After this post, I will be sharing another recipe that I made from here, that’s 3 for 3 – all a success. She has some cool tips next to many of the recipes that can be really helpful, even for the experienced baker. I’m looking forward to making many of the cookie recipes I now have marked in the book.
A Note on Shortening
This particular dough uses shortening. I’m not against using shortening, in fact for some things, I don’t think there’s a good substitute. Am I concerned about the trans fats? Not really. I don’t use shortening enough to be concerned about it. I suppose if I were frying my eggs in it, making all my baked goods with it and so on, then I might be concerned, but for my usage, I’m not. Sometimes shortening is just better. It makes for a puffier cookie and in my opinion, a flakier pie crust. Crisco reformulated their products a couple of years ago reducing the amount of trans fats they contain. Not everyone shares my opinions, and that’s ok. :) However, if you don’t share my enthusiasm for shortening, and you decide to substitute butter, I will forewarn you. Your cookies may be flatter than mine, so you might want to play with the dough and add a little more flour. Let me know how it goes. :)
More Cookie Recipes
- Monster Cookies
- Neiman Marcus Cookies
- Reeses Pieces Cookies
- Skillet Chocolate Chip Cookie
- Chocolate Peanut Butter Cookies
- Doubletree Chocolate Chip Cookies
Chocolate Chip Espresso Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 2 1/2 cups all purpose flour
- 2 tbsp instant espresso powder I used finely ground instant coffee
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups chopped semisweet chocolate or semisweet chocolate chips
- Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless sheets.
- In a bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt until well combined. Set aside.
- In a large bowl with electric mixer on medium speed, cream butter, shortening. brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
- On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips.
- Using a cookie scoops or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown.
- Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Expert Tips & FAQs
Latest posts by Amanda Formaro (see all)
- Italian Lasagna - March 20, 2023
- KFC Coleslaw Copycat - March 13, 2023
- Double Chocolate Cupcakes - March 7, 2023
Hi..I made these tonight except I replaced the chocolate chips with espresso chips and omitted the espresso powder.. I love the texture of this cookie..the chips in my opinion were to strong and the sweetness that the chocolate chips would have been better. So next time I’ll try a combination of chocolate and espresso chips.
This recipe is definitely a keeper. Totally agree with you on the shortening!
Amanda Formaro says
I don’t think I’ve ever tried espresso chips! Glad you love the cookie!
Shorterning could prob. be substituted with coconut oit (I dream of doing this!…But my poor daughter has nut allergies :( Thanks again for the great cookie recipes!
And my daughter has a coconut allergy! :( If you wanted to sub the shortening, you can use butter, just be sure it’s not too soft before you start mixing :) or your cookies will spread.
I couldn't agree with you more on the shortening issue. These cookies are very tempting. Moderation in all things–my momma taught me.
Nutmeg Nanny says
Mmmmmm delicious! I bet the smell of these cookies would be amazing. If I was not so busy trying to get my Christmas baking done I would make them today…haha.
These look delicious Amanda!!
Shortening definitely helps cookies come out nice and chewy. Those look so good Amanda. I'm sure the espresso is just fantastic in them. Love a good cookie with my coffee…have a habit of getting a cup with a cookie every afternoon lately!!!
These cookies look seriously good. I am interested in this book now, too – if two recipes were "sensational", then that's enough recommendation for me.
Kitchen Butterfly says
Yum…chocolate…yum…coffee flavours…even more yum
Oh gods, Amanda, I can't come here without drooling!
You are so right about shortening. Since I bake cookies about 3 times a year, I don't worry so much about it. There are some things that scream butter and others demanding shortening. I say listen to the tried-and-true recipes and stick with it. Unless you know in advance, best to trust the author. I adore chocolate and coffee together and am going to make these.
While I'm munching on cookies, I will be wishing you a very Merry Christmas and hoping you have great successes in 2010. I'll be coming by more often and drooling!
Amanda, these look sinful and delicious. I'm jealous. I would so love to have some!
I'm sure these cookies are just delicious..I'm with you on shortening, I use it sometimes too when it's really needed in the recipe.. Thanks for sharing! :)
Mmm – chocolate and coffee – sounds perfect to me! I'm not against shortening but I prefer the taste of butter.
ehhh…everything is fine in moderation. Its not like you are going to eat ALL of the cookies. Or wait, they do sound pretty damn good. I just might eat them all!
Hi Rebecca :) The recipe uses a combination of real butter and shortening. I am sure that you could substitute and use all butter, but chances are the cookies will be flatter :)
Chow and Chatter says
oh love coffee cookies I have a weakness for the ones in whole foods, good info on trans fat could you not use real butter instead?
I'm not a big user of shortening, but I do agree that for some recipes you just can't beat it. So like you, I don't use it often enough to worry about it and I watch out for trans fats in other foods as well.
Seriously, I can smell those cookies from here!
Amy @ Simply Sugar & Gluten Free says
Yours look fantastic!! I love the chocolate-espresso combo. The flacors play off of each other so well.
jose manuel says
Que buenas galletas. Gracias por la receta y feliz navidad. Un saludo