Espresso-flavored chocolate chips are a new fad in American grocery stores, and I use them in this original recipe for Chewy Coffee-Cocoa Nib Cookies!
I’ve tried two kinds of espresso chocolate chips. My favorite of the two was Tollhouse, which had a nice, clean coffee flavor that stayed nice and strong in the baked cookies, too.
I also mixed in cocoa nibs. Nibs are VERY strong in flavor, so you don’t need much to add a boost of flavor and crunch.
The flavor in these cookies is up-front when they are fresh from the oven, but after a day, I found the flavors deepened a good deal.
These make for a perfect snack paired with coffee or tea, and remember, they contain some caffeine! Perhaps eat them for breakfast rather than as a midnight snack.
Bready or Not Original: Chewy Coffee-Cocoa Nib Cookies
Espresso-flavored chocolate chips and cocoa nibs add a fantastic wallop to this original cookie recipe! Note that the dough needs to be chilled for at least a couple of hours prior to baking. Makes about 50 teaspoon-sized cookies.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1/2 cup light brown sugar packed
- 1/2 cup white sugar
- 2 Tablespoons honey
- 1 large egg room temperature
- 1 Tablespoon vanilla extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup espresso-flavored chocolate chips Tollhouse recommended
- 1/3 cup cocoa nibs
Instructions
- In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
- In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
- Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips and nibs. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
- When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
- Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
- Store cookies will keep in a sealed container, between waxed paper or parchment layers. Coffee and chocolate flavors will likely deepen after a day,.
