These java chip cookies elevate your traditional chocolate chip cookie recipe with dark chocolate chunks, cinnamon, cardamom, and espresso!
If you’re a coffee lover, this cookie just might become one of your new favorites. Well, first let me just ask, do you like cookies? Do you like coffee? Good, then chances are you will love these cookies and they might even become one of those cookies you make regularly!
It’s always a toss up for me what my favorite kind of cookie is. Is it a sugar cookie or is it a chocolate chip cookie? I think I’ve finally settled on the fact that is has to be a chocolate chip…mostly because I don’t get sugar overload and there are so many ways to play with the flavor combination.
This is such a cookie! Your basic chocolate chip cookie gets a face lift – in the best possible way! Why is this cookie different? This cookie uses dark chocolate chunks instead of semi-sweet chocolate chips (and we happen to be dark chocolate lovers in this family), there is cinnamon in it (which warms the flavor profile), cardamom which adds a deep flavor with a hint of earthiness, and espresso powder. Yes, this little cookie has some sweetness, but it is a robust flavor, and when I asked Grace what she thought it tasted like, she said it reminded her of a java chip Frappuccino from Starbucks. Imagine if their java chip was a warm drink and not a sweet iced drink. That is this cookie!
Oh my gosh, I think you’re just going to love them! They’re really easy to throw together, but I do highly recommend not skipping the step of chilling of the dough. These cookies like to spread and they will be a hot mess if you don’t chill them (really helps them retain their shape).
Another reason to love these cookies is they have that perfect crunch on the exterior, but are soft on the inside which is my favorite way to enjoy a chocolate chip cookie. I’m sorry (or happy) to say that these cookies don’t last long in our house because they are that good.
Did I mention that you can freeze these bad boys, too? You can. If you find that you don’t want to eat them all at once like we do, you can freeze them in an airtight container for up to three months.
Just make sure that when you go to sit down in your favorite chair with one or two of these cookies that you either pour yourself a glass of milk or have a small cup of coffee, because if you give a mouse a cookie…he’s going to want a glass of milk or coffee! Enjoy, friends!
- 3 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs, room temp
- 2 tbsp espresso powder
- 1 tbsp vanilla extract
- 1 (10 oz) bag dark chocolate chunks
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl.
- Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Add brown sugar and white sugar. Beat at medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until thoroughly combined. Beat in espresso powder and vanilla.
- Add flour mixture to butter mixture; mix until just combined. (Do not overmix.) Fold in chocolate chunks. Chill, covered until dough is easy to handle, 30 - 60 minutes.
- Scoop dough by heaping tablespoons onto prepared bakng sheets, spacing dough about 2 inches apart.
- Bake until edges of cookies are set, about 12 minutes. Cool cookies on baking sheets for 2-3 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature or freeze up to 3 months.
Recipe Source: AllRecipes Magazine
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 66mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 1g
Nutrition information isn't always accurate.