Salted Espresso Oatmeal Chocolate Chip Cookies

Many of you know that my quest for the perfect chocolate chip cookie ended years ago when I discovered the Thick and Chewy Chocolate Chip Cookie recipe. It’s the ultimate when it comes to chocolate chip cookies and as far as I’m concerned, no other cookie can hold a candle to it. Not long after I settled on that recipe I found my favorite chewy oatmeal-raisin cookie. I’ve thought multiple times about some different variations on that oatmeal cookie, but hadn’t gotten down to it until now. One of my Chief Culinary Consultant’s favorite cookies is an oatmeal-chocolate chip cookie that his mom makes, so I wanted to start with the addition of chocolate and go from there. What I ended up with was a cookie spiked with espresso powder, which kicked the chocolate up a notch while giving the cookies just the slightest undertone of a Kahlua-like flavor, and sprinkled with flaky sea salt. The salt provides the perfect amount of balance to the espresso and chocolate and makes these cookies total show stoppers.

You know I’m not one for small, dainty cookies and these definitely fall into the “go big or go home” category, which is just the way I like ’em. I have been seeing a lot of cookies around lately that include chopped up pretzels in the batter, for an addition of something salty. I love the idea, but have always found that the pretzels get quite soft and lose their flavor once baked into the cookies. The addition of the fleur de sel on the top of the cookies provides that salty flavor without the lackluster pretzels. These cookies are packed full of oatmeal and chocolate chips and are the ultimate combination of salty and sweet. Be prepared for an empty cookie jar immediately after you make these!

One year ago: White Bean and Garlic Scape Dip
Two years ago: Anise Cookies
Three years ago: Scallion Pancakes with Ginger Dipping Sauce
Four years ago: Fresh Blueberry Pie

Salted Espresso Oatmeal Chocolate Chip Cookies

Servings 18 cookies
Prep 15 minutes
Cook 22 minutes
Total 40 minutes
Course:Snack
Cuisine:American
Author: Michelle

Delicious chocolate cookies with a hint of coffee

Ingredients:

  • cups
    all-purpose flour
  • 2
    teaspoons
    instant espresso powder
  • ½
    teaspoon
    baking powder
  • ½
    teaspoon
    salt
  • 1
    cup
    unsalted butter
    (softened but still cool)
  • 1
    cup
    light brown sugar
  • 1
    cup
    granulated sugar
  • 2
    eggs
  • 3
    cups
    old-fashioned rolled oats
  • cups
    semisweet chocolate chips
  • Fleur de sel
    (for sprinkling)

Directions:

  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
  2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.
  3. Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
  4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
  5. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.
  6. Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 363kcal
Fat: 17g
Saturated fat: 10g
Cholesterol: 46mg
Sodium: 80mg
Potassium: 186mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 28g
Protein: 4g
Vitamin A: 7%
Calcium: 3.9%
Iron: 12.1%

Did you make this recipe?

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