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.
Granulated Sugar
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.