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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
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Delicious chocolate cookies with a hint of coffee
MY OTHER RECIPES - 1½
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
- 1½
cups
semisweet chocolate chips
Fleur de sel
(for sprinkling)
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.
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.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
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.
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.
Nutritional values are based on one serving
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%
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Excellent! Made them exactly as written. Will definitely be making these again..thanks for an awesome recipe!
They taste amazing but???? BAKE FOR 10 MINUTES!!!!!????
I make these annually for a friends birthday. They are nicknamed Devil Cookies. You can not stop eating them! I like to use one Starbucks Instant coffee package for one recipe. Also I use an icecream scoop for portioning out the dough. It’s perfect for 18 cookies plus a little extra for the cook to eat while it is raw!
Hello, is it ok to use quick-cooked oats instead?
Unfortunately not – they will absorb the moisture in the cookies quite differently and the texture will be compromised.
I love this recipe! But I made them smaller than she does so if you are to do the same, I would suggest baking them for about 13 minutes. This is one of those recipe’s I would use all the time.
Wow, these are amazing!!!!!
But what in the WORLD is up with the cooking time?! I was confused by the fact that the cooking time in the recipe is twice as long as normal cooking time for cookies (about 10-12 minutes), and should have gone with my gut instinct to check them at 10 minutes. Instead, I checked them at 15 minutes, and they were way overdone. : ( Thankfully, I made a big batch, and was able to bake the rest of them for the correct time, which seems to be around 12-13 minutes.
Overall, I love the recipe!
I just made these cookies and YUM!!!! Oatmeal, coffee, chocolate and fleur de sel OMG!!!! I just died and went to heaven!! I didn’t have espresso powder, but I used my espresso beans and grinded them on extra fine like a powder. Perfect! Thanks for this great addition to add to my life long recipe book!!
Taste is fabulous….but perfect if you want a scrape off the cookie sheet, crispy cookie. These were a total mess for me. I’m a soft cookie girl, & these aren’t it. They stook like crazy, & were quite a mess to get off. I added flour to the second go round, & that helped some, but still gonna play. W the ingredient list. I love brown eyed baker recipes as an always making girl, buy this one was a flop.
Hello, I have a question which needs an answer ASAP. I made the dough, but I don’t have enough time to bake all the cookies today. Maybe I rolled the dough balls too small, but I baked two batches now, and I still have half of the raw stuff to go. Can the dough be frozen or refrigerated for a day?
Hi Morri, You can refrigerate the dough. You may need to add a few minutes to the bake time, however.
Thanks for the quick answer!
I cut the ingredients in half cuz I didn’t want to make too much, and instead of 2 tablespoon, I rolled 1 tbsp of dough and baked 18 minutes and still come out burnt on the sides. Any suggestions?
Hi Tammy, Make sure your oven isn’t running hot (use an oven thermometer), make sure you line your baking sheets with parchment or a silicone baking sheet, not greased.
I tried this and oh god woman it’s soooooo goooood i loved it!!! Though i used nescafe instant black coffee powder coz i didn’t have espresso and it still tasted great. A little crunchy on the outside and super chewy on the inside, just perfectly the way i like it. Next time i’ll add chopped walnuts for a little crunchy effect. This is my new favorite cookie recipe! Thanks for sharing!
My 13 year old son has made these cookies twice now…all by himself. They are some of the best cookies I have had. YUM! Thank you for sharing!
Aw, that’s so awesome! I’m glad your family is enjoying the cookies!
These look so good!! Definitely saving this for after swimsuit season. :-)
This is a stupid question but do you leave the dough in balls for sprinkling the salt and baking or should I flatten them out a bit? Thanks!
Hi Carrie, I left them in balls.
I found that simply sprinkling salt on top wasn’t enough for me. So I melted up some chocolate and drizzled it over the chocolate and added more salt which stuck to the chocolate drizzle. I would say it made them even tastier.
Anyone looking for espresso powder, check the coffee aisle for Starbucks VIA, almost every one has them and it’s great. I love it in a pinch for a fast cup of coffee, but it also makes some amazing brownies, chocolate custards, hot chocolate, whatever you want. I prefer the italian roast cause it has a nice acidic twang, but they are all great. Thinking of this particular recipe, I bet the carmel flavor would add a nice layer of flavor to these… hmmm… yes…
Hey Michelle,
I am dying to make these! Question: What brand espresso powder do you use? Where do you buy it?
Hi Michelle, I use Medaglia D’Oro Instant Espresso Coffee (http://www.amazon.com/gp/product/B00060PTLO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00060PTLO&linkCode=as2&tag=broeyebak-20) – I usually find it in a local Italian grocery store, but as you can see, you can also get it on Amazon, and King Arthur Flour also sells espresso powder.
this is a flavour that ive never even heard of! they look so delicious!
I LOVE salted caramel anything… and these look especially amazing! :-)
Maria thanks for the suggestions! I will do what you recommended.
You have officially made the perfect cookie. Salt. Espresso. Oatmeal. Chocolate Chips. My life is now complete! :)
I love oatmeal cookies of all kinds and I can’t wait to give these a try!
Chocolate, coffee, and salt in a cookie? Yes, please!
Hi Michelle,
Made these today and they turned out beautifully….in my oven though, it only took 18 minutes. I love using Fleur de Sel in cookies….yummo!!
You had me at “espresso”! Please feel free to stop by my blog anytime- I just did a post on my favorite challah recipe, and I’m currently featuring a July giveaway! Happy Weekend!
Veralynn
joiedeveralynn.blogspot.com
Those cookies do look fabulous. I have 5 or 6 oatmeal cookies already that I really love, but I may have to try these anyway. Especially love the color.