These espresso chocolate chip cookies are a coffee lover's dream. They are bursting with chocolate espresso flavor!
My first bite into this freshly baked cookie reminded me of eating chocolate covered espresso beans. The coffee flavor is not quite as strong as a bean but perfect for a cookie.
These coffee cookies use all the same ingredients as regular chocolate chip cookies except you add a hefty amount of instant espresso powder to the dough.
I've tested the proportions of butter and granulated sugar to get the best chewy chocolate espresso cookies.
This is not the first time, I've uses coffee grounds in a cookie. My white chocolate peppermint mocha cookies contain coffee grounds too but this time we are using espresso powder for a more intense flavor.
If you like cookies with a chewy texture and a slightly crispy edge then this is the right coffee cookie recipe for you.
Ingredients For Espresso Chocolate Chip Cookies:
All purpose flour and salt
Baking Soda: Make sure your baking soda is still fresh. It will keep your cookie from being flat and hard.
Espresso Powder: Use quality instant espresso powder.
Unsalted Butter: The butter should be at room temperature for best results.
Dark Brown Sugar: You can use light brown sugar instead but I prefer dark because it has a more robust flavor. Be sure to pack it in when measuring.
Vanilla Extract: always use high quality extract and not imitation flavoring.
Eggs: The eggs should be at room temperature for best results.
Dark Chocolate Chips: Espresso flavor pairs best with dark or bittersweet chocolate chips.
How to Make Espresso Chocolate Chip Cookies:
Combine the flour, baking soda, salt and espresso powder in a medium bowl. Whisk them together until well combined.
Using a stand mixer or a hand mixer and a large mixing bowl, beat the butter and sugars together until light and fluffy. On a lower speed, add the vanilla and eggs one at a time until each is incorporated.
Be sure to scrape down the sides of the bowl in between mixing. Add the dry ingredients to the butter mixture and stir on slow speed until just combined. Finally stir in the chocolate chips with a spatula.
Unless you like to have larger thin cookies, you will need to chill the dough for at least an hour or overnight to prevent spreading. You can scoop out cookie balls first and then chill the balls or chill the dough and then scoop.
I sometimes chill the dough for 20-30 minutes to make scooping easier and then chill the cookie dough balls for longer to make sure the dough is cold enough to prevent spreading.
When you are ready to bake, scoop or place the cookie dough balls on a cookie sheet lined with parchment paper. Bake for 9-10 minutes or until the edges look golden brown. Let them cool slightly on the cookie sheet and then transfer to a cooling rack.
How to Make Ahead and Store These Cookies
Since the dough should be chilled anyway, you can make the dough ahead of time and store in the refrigerator for up to 3 days or store in your freezer for up to 3 months.
Check my post on How to Freeze Cookie Dough for details and tips. Either way, I recommend scooping out cookie dough balls first and then storing them in an airtight container until you are ready to bake.
If you freeze them, there is no need to thaw before baking. Just let them bake a minute or two longer in the oven.
After baking, these cookies can be stored in an airtight container at room temperature for about a week. They probably won't last that long though!
Like any chocolate chip cookie, these are best warm out of the oven. The crisp edges and the chewy, slightly warm gooey center are divine. Indulge with your favorite cup of coffee or scoop some vanilla ice cream over a warm cookie for an even better treat.
Variations for Espresso Chocolate Chip Cookies
Try baking them with browned butter for a deeper flavor. Check my post How to Make Brown Butter if you have never tried it.
Sprinkle the finished cookies with flaky sea salt once as soon as they come out of the oven for a unique sweet and salty flavor.
- 2 ¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup espresso powder
- ¾ cup unsalted butter, room temperature
- 1 cup sugar
- ½ cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1 cup chocolate chips (bittersweet or semisweet)
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt and espresso powder. Set it aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar and brown sugar. Beat until light and fluffy.
- Add the vanilla extract and the eggs one at a time incorporatintg each before adding the next. Be sure to scrape down the sides of the bowl in between mixing.
- Add the flour mixture and mix on low speed until just corporated.
- Stir in the chocolate chips using a plastic spatula.
- Chill the dough for at least 30 minutes or overnight.
- Preheat the oven to 350F.
- Scoop tablespoon sized balls of cookie dough onto a parchment lined cookie sheet, spacing them at least two inches apart.
- Bake the cookies for 9 minutes or until golden brown at the edges. Let them cool on the cookie sheet for a minute and then transfer to a cooling rack.
Nutrition Information:Yield: 24 Serving Size: 2 cookies
Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 118mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.