Chocolate Chip Cookies with Chocolate Syrup Swirls

If you’ve ever wanted a cookie that tastes like your favorite coffeehouse treat, this one’s for you. These cookies are soft, rich, and just the right amount of bold, thanks to a hit of espresso and a swirl of velvety chocolate sauce that melts right into the dough. They’re cozy without being overly sweet, and the chocolate swirl makes them look just as good as they taste. Whether you're baking for a get-together or just treating yourself on a slow afternoon, these cookies hit that perfect sweet spot between indulgent and comforting. So pick up your pantry staples, sans fancy equipment and get baking your soft cookies with an extra scoop of melted chocolate inside and outside them. You will crave for more after having a bite of these warm and delicious cookies!

Chocolate Chip Cookies with Chocolate Syrup Swirls

Ingredients:

For the Chocolate Swirl Sauce:

• 1/2 cup heavy cream
• 4 oz Cadbury bittersweet or semisweet chocolate, chopped
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• A pinch of salt

For the Coffee Chocolate Chip Cookies:

• 3/4 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 tbsp instant espresso powder (mixed with 1 tbsp water)
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp cornstarch
• 1 tsp salt
• 1/2 cup chocolate chips
• 2 tbsp caramel sauce

Instructions:

1. Let’s make the chocolate sauce first. Add heavy cream and chopped chocolate into a small saucepan and heat over low heat.
2. Stir continuously until melted and smooth, then remove from heat. Add the butter, vanilla, and salt and mix. Set aside to cool to room temperature; the sauce should be thick.
3. Let’s make the cookies next. Whisk the flour, baking soda, corn starch, and salt in a big bowl, then set aside.
4. Mix the sugars with the melted butter until completely smooth and lump-free. Then add the whole egg, egg yolk, and vanilla. Mix again until smooth.
5. Add the mixed espresso powder with water. Then whisk to mix and pour it into the butter bowl and whisk again until completely incorporated.
6. In 3 parts add the dry ingredients into the butter bowl. Fold it in 3 parts until only a little bit of flour is still visible, not much. Then add the chocolate chips, also folding them in.
7. Carefully swirl the chocolate sauce into the cookie dough. You should be able to see visible streaks of chocolate throughout the dough.
8. Chill the cookie dough for 3 hours. Overnight is the best.
9. Once the dough is amply chilled, preheat the oven to 180°C.
10. Scoop up around 3-4 tablespoons of the dough into balls, making them taller rather than wider. Arrange them on the parchment lined cookie tray with gaps in between.
11. Bake the cookies for about 10-12 minutes. The cookies will look a little underdone when you take them out, and they will remain soft.
12. Optional: Top with more melted chocolate before serving.

Tips & Tricks:

• Don’t skip the chill time. It’s tempting, but chilling the dough really does make a difference. It gives the flavors time to come together and keeps the cookies from spreading too much.
• Make the swirl last. Add the chocolate swirl at the end and mix it in just enough to create ribbons. If you fully blend it, you’ll lose that marbled look (and some of the fun).
• Use good chocolate. Since chocolate plays a big role in both the dough and the swirl, use something you’d be happy snacking on straight from the bar.
• Scoop tall, not wide. Shaping the dough into taller mounds helps the cookies stay thick and gooey in the center instead of flattening out.
• Underbake slightly. These cookies are best when they’re just barely set in the middle. They’ll keep cooking a bit on the tray, so adjust the baking time accordingly. The result is a batch of cookies with a super soft bite.
• Espresso control. If you love bold coffee flavor, amp up the espresso powder slightly, but for a milder, more balanced cookie, stick to the original 1 tbsp.
• Warm swirl, cool dough. If your chocolate swirl thickens too much while cooling, warm it for a few seconds on low heat, so it’s pourable again, but let it cool before adding it to the dough. Hot sauce will melt the butter in the dough and throw off the texture.