Chocolate Chip Espresso Cookies

5 from 4 votes

Chocolate Chip Espresso Cookies

These are chewy, delicious chocolate chip cookies made with espresso. They have a coffee flavor and are loaded with chocolate chips.

Prep Time10

Cook Time9

Total Time59

Course: Dessert

Cuisine: American

Servings: cookies

Author: Eden

Cost: $10

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.

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