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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%
Did you make this recipe?
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I’m afraid to make these. I’m imagining all the extra pounds I’d gain!
Salted espresso? That sounds wonderful!
I’m a huge fan of your thick and chewy chocolate chip cookies, they’re perfect.
Adding oats and espresso to the mix? Things can only go up!
Putting espresso in my cookie recipes is one of my most favorite things to do — SO GOOD. This looks awesome. I guess I’ll just have to try it. ;)
Love the addition of espresso powder here Michelle! I also like that you use a very high ratio of oats to flour. I like a lot of oat texture in my oatmeal cookies! And finding the “perfect” cookie is exhausting but such a blessing to finally have it. :)
These look amazing!!! I love oatmeal cookies!
bake for 22 to 25min? I know they are big but that seems like a long time to me for a cookie.
It was way too long when I made this recipe. The first 2 batches were burnt to a crisp. I did the next 2 batches for 10 minutes and it was perfect.
Ovens can run hotter or cooler, however as you can see, mine were definitely not burnt at 22 minutes. My guess is that your oven runs quite warm if they were done in 10 minutes.
These look great!! I can’t wait to try them.
These look yummy! I love “go big or go home” cookies. No wimpy cookies here :)
These sound amazing! Must go get espresso powder!!
Wow! these are all my favorite things rolled up into one big cookie -I need these!
Oh my goodness — this combination sounds right up my alley! Can’t wait to give them a try!!
I am most definitely trying these tonight!!! salty+sweet+COFFEE?!?!?! YES!
where can I buy espresso powder. Can you recommend a brand? Thanks
Nescafé makes an awesome espresso powder
Hi Lori, 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.
Williams Sonoma makes a wonderful one for baking. I think the King Arthur Flour site has it too.
Great flavor combination! Can’t wait to try these.
These are lovely! Can’t wait to try!
Cookies and milk? I’m in!!
OK now I have to try these AND the chocolate chip ones you speak of… I have been on the hunt for the perfect recipe for a while now :)
finding one’s perfect go-to cookies, both choc chip and oatmeal, and being able to cross those two off the life bucket list is big stuff…well, for anyone who likes cookies as much as I do, it’s big stuff!
Oh my goodness! These look amazing! I need to get some espresso powder so I can make these.