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These chewy chocolate chip espresso cookies are loaded with chocolate chips and that perfect hint of coffee – basically my dream cookie! If you’re into cozy, chocolatey, coffee-flavored desserts, you have to try these.
Looking for more cookie recipes? Check out my butterless chocolate chip cookies, my walnut chocolate chip cookies and oatmeal cookies!
That chewy-meets-crispy texture: Soft centers, golden edges… basically cookie perfection.
Bold espresso flavor: Coffee lovers, these are your dream cookie. So cozy and rich!
Chocolate chips galore: I mix semisweet and milk chocolate for the ultimate melty bite.
Freezer-friendly: I always keep a batch in the freezer for when I need a quick, sweet treat. They bake up beautifully straight from frozen and totally hit the spot when that sweet craving hits!
Ingredient Notes 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.
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.
How to Make Chocolate Chip Espresso Cookies
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.
Frequently Asked Questions
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.
Yes, they do taste like coffee! The espresso powder gives them a bold, rich coffee flavor that shines through and pairs perfectly with the melty chocolate chips.
Absolutely! Freeze the dough in balls or freeze the baked cookies. Just pop them in the oven (or let them thaw) when you’re ready for a fresh treat.
More Cookie Recipes
- 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!
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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°F and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the vanilla extract and sprinkle in the espresso powder. Mix until everything is fully combined.
- Scrape down the sides and bottom of the bowl to make sure all the ingredients are incorporated evenly.
- With the mixer on low, gradually add the dry ingredients. Mix just until combined – don’t overmix.
- Use a spatula to fold in the chocolate chips until they’re evenly distributed throughout the dough.
- Refrigerate the dough for at least 30 minutes to help the cookies hold their shape while baking.
- Once chilled, use a 1½-inch cookie scoop to portion the dough onto the prepared baking sheets. I usually do 6 cookies per sheet to give them room to spread.
- Bake for 9–11 minutes, until the edges are set and lightly golden. The centers may still look soft—that’s perfect!
- Let the cookies rest on the baking sheet for 15 to 30 minutes before serving. They’ll firm up slightly as they cool and the flavor gets even better.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!