Chocolate Chip Cookies With Espresso Kick

August 26, 2015


Tired of those simple, every day, regular chocolate chip cookies? Of course you’re not, they are just awesome.

But if you ever want to give these bad boys a bit of a kick, here’s an idea.

Adding espresso and coconut to the mix will give your standard chocolate chip treat a whole new mouth-watering dimension.

The prep time is about 30 minutes, but their kick will linger for much longer. Prepare to enter the Land of the Crunchy.


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned oats
  • 1/2 cup flaked coconut
  • 1 1/3 cups milk chocolate chips


Preheat your oven to 350 degrees F (175 degrees C).

In a large plastic bowl, mix together the butter and both types of sugar until you get a smooth and homogenous mixture. Add the eggs one at a time, then stir in the vanilla and espresso powder.

Now combine the flour and baking soda, then blend it into the sugar mix. Now is the right time to stir in the oats, chocolate chips and coconut. Mix until even.

Take teaspoonfuls and shape them into circles onto ungreased cookie sheets. Bake in the preheated oven until the edges become golden (or about 12 minutes).

And voilà, you’ve just been kicked into the Crunchy Land. Shoes are optional.

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