These chewy chocolate chip espresso cookies are loaded with chocolate chips and infused with a rich coffee flavor. Perfect for any time of year, these cookies are a delightful treat to enjoy with your morning coffee, at a cookie exchange, or simply as a sweet snack.
The combination of buttery dough, espresso powder, and chocolate creates a deliciously chewy cookie with a hint of coffee that’s hard to resist!
I’m combing two of my favorite things, warm baked chocolate chip cookies, and coffee! I truly love coffee anything and everything! Coffee ice cream, coffee cake, coffee cookie milkshakes, and specialty coffee drinks, I’ve even made coffee ice cubes before! I LOVE coffee!
These cookies have the perfect espresso flavor and the perfect crispy edge. They make an excellent after-dinner treat and go perfectly with coffee. They also have a delightful coffee fragrance that I can appreciate!
I always keep a batch of these cookies in my freezer when I need a quick, sweet indulgence. Whether you bake them fresh or enjoy them straight from the freezer, these cookies are a hit! Check out all of my cookie recipes!
Why You’ll Love These Cookies
Chewy and Buttery Texture: The perfect combination of crisp edges and chewy centers.
Rich Coffee Flavor: Espresso powder adds a deep coffee flavor that pairs perfectly with the chocolate chips.
Loaded with Chocolate Chips: A mix of semisweet and milk chocolate chips creates a sweet, melty bite in every cookie.
Easy to Make: With just a few simple ingredients, you can whip up these cookies in no time!
Ingredients for Chocolate Chip Espresso Cookies
You can easily find all of the ingredients for this espresso cookie recipe at your local grocery store. Here’s what you’ll need:
Chocolate Chips: Use a mix of semisweet and milk chocolate chips for a perfect balance of sweetness.
All-Purpose Flour: Be sure to measure your flour correctly for the perfect cookie texture.
Baking Soda + Salt: These ingredients help the cookies rise and enhance the overall flavor.
Dark Brown Sugar: Adds a rich, deep flavor thanks to the molasses.
Unsalted Butter: Use room temperature butter for a smooth and creamy batter.
Eggs: Organic, room temperature eggs are best for baking.
Espresso Powder: This gives the cookies their signature coffee flavor. You can use instant espresso powder or brands like King Arthur Espresso.
Vanilla Extract: Adds extra depth to the cookie flavor.
How to Make Chocolate Chip Espresso Cookies
This espresso cookie recipe is super simple to follow! The full recipe is below, but here’s an overview of the steps:
Rest the Cookies: Let the cookies cool for 10 minutes before enjoying.
Preheat the Oven: Set your oven to 350°F and line a baking sheet with parchment paper or a Silpat.
Mix Dry Ingredients: In a bowl, combine flour, baking soda, and salt.
Cream the Butter and Sugar: In an electric mixer, beat butter, brown sugar, vanilla extract, espresso powder, and eggs on medium speed.
Combine Wet and Dry Ingredients: Slowly mix the dry ingredients into the wet ingredients until just combined.
Add Chocolate Chips: Stir in the chocolate chips until evenly distributed.
Chill the Dough: Refrigerate the dough for 30 minutes.
Bake: Scoop the dough into balls and bake for 9-10 minutes until the edges are golden brown.
Recipe Tips
- Use Quality Ingredients: High-quality ingredients like King Arthur Flour and espresso powder can make a big difference in the flavor and texture.
- Chill the Dough: Refrigerating the dough helps the cookies hold their shape and develop a chewy texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- Let the Cookies Rest: Allow the cookies to rest for 10 minutes after baking for the best chewy texture.
- Add a Pinch of Salt: Sprinkle a little sea salt on top of the cookies for an extra flavor boost.
How to Store
Pro Tip: Enjoy the cookies straight from the freezer or let them thaw at room temperature for a quick snack.
Room Temperature: Store your cookies in an airtight container for up to a week.
Freezer: For longer storage, wrap the cookies tightly and freeze them for up to 2 months. You can also freeze the cookie dough and bake it fresh when needed.
Frequently Asked Questions
What does espresso powder do in cookies?
Espresso powder enhances the chocolate flavor and adds a rich coffee taste to the cookies. In this recipe, we use a little extra espresso powder to ensure the coffee flavor shines through.
Do espresso cookies have caffeine?
Yes, these cookies contain caffeine from the espresso powder. However, the amount is minimal, so you won’t get a huge caffeine buzz from eating one or two cookies.
What cookies go well with coffee?
Espresso chocolate chip cookies are our top choice for pairing with coffee, but biscotti, oatmeal cookies, and shortbread cookies are also great options.
More Cookie Recipes You’ll Love
If you love these cookies, try some more of my favorite recipes!
- Butterless Chocolate Chip Cookies – One of my most popular cookies on the site!
- Chocolate Crinkle Cookies – These are so yummy and filled with chocolate flavor.
- Kitchen Sink Cookies – Get creative with these! Add pretzels, chips, and more!
- Chocolate Cherry Chunk – This is my favorite cookie to make! They cherries are chewy and delicious!
- Chocolate Chip Cookie Pie – A giant, gooey chocolate chip cookie recipe baked in a cookie shortbread crust!
want to save this?
Enter your email below and I’ll send it directly to your inbox!
Chocolate Chip Espresso Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups dark brown sugar
- 1 cup unsalted butter, 2 sticks, soft
- 2 large eggs
- 5 tsp instant espresso powder
- 2 tsp vanilla extract
- 8 oz semi-sweet chocolate chips, 1 cup
- 8 oz milk chocolate chips, 1 cup
Instructions
- Preheat the oven to 350 degrees.
- Prepare the cookie sheets with parchment paper.
- In a medium mixing bowl, combine flour, baking soda and salt.
- In the bowl of an electric stand mixer, beat butter and brown sugar on medium speed.
- Add in the eggs one at a time and blend.
- Pour in the vanilla and the espresso powder.
- Scrape the bottom and sides of the bowl.
- Turn the mixer to low and gradually add in the flour mix.
- Mix until combined and then pour in the chocolate chips and fold them into the batter.
- Refrigerate the dough for 30 minutes.
- Using a cookie scooper, scoop 1 1/2" balls onto the cookie sheet. I like to do 6 at a time on one sheet. You can fit 6 if you like.
- Bake for 9 minutes. Remember baking times vary, might need 10 or 11 minutes.
- Let the cookies rest for 15 to 30 minutes before eating them.
Holy cow, these cookies are everything I wanted and more! they are amazing and my new go to – thank you so much for sharing
Made these this week! Loved the flavor. Such delicious cookies.
These are so amazing! I made them for my friend’s birthday and she loved them. I will definitely make these again soon!