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.
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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!
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
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- 2 teaspoons instant espresso powder
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, softened but still cool
- 1 cup (220 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 3 cups (243 g) old-fashioned rolled oats
- 1½ cups (270 g) semisweet chocolate chips
- Fleur de sel, for sprinkling
Instructions
- 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.
Notes
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Awesome looking cookies. I can’t wait to make them.
I made these and they were excellent – chewy but soft in the middle, just perfect all the way around! Thanks for another great cookie recipe!!
Excellent addition to jazz up these cookies! I love the idea of salt and espresso together.
Now I just need to go get some espresso powder as these look heavenly. I love coffee, and I have yet to make a dessert or cookie with using it in it!! I must try :)
You had me at kahlua-like.
@ Lori re: espresso powder:
I used to be able to get Medaglia D’Oro instant espresso in my local grocery stores; it’s very dark and has that crystal flake texture of an instant coffee. I used this for baking in the past, but I havent been able to find it again in my relatively small town, so I recently purchased Williams Sonoma espresso powder at one of their stores. It has a much more powdery texture, almost looks like cocoa powder. It’s worked great in the couple recipes I’ve used it for. Another option is to ask your local cafe to grind some espresso into a fine powder for you to use in baking.
The “salted espresso” in the name called me :) Love these cookies!
well – i tried to upload my image of these cookies – they turned out fantastic! Thanks again for the recipe!
Mmmm, these look amazing!! Love how big they are!
Wow, these look amazing. I’ve had a craving for oatmeal cookies, so I think I will make these today or tomorrow. I’ll have to try your chocolate chip recipe, too, and see if I like it better than the Jacques Torres recipe, which is my current favorite.
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.