If there’s one treat I find myself baking again and again for friends, family, and more than a few secret midnight snacks, it’s Espresso Chocolate Chip Cookies. These cookies combine the soft, chewy comfort of classic chocolate chip with a grown-up jolt of bold espresso, making them the ultimate treat for any coffee and chocolate lover. The deep, aromatic coffee flavor entwines with melty chocolate in every bite, creating a cookie that’s both familiar and incredibly exciting. Whether you’re cooling down after work or fueling up for a busy day, you’ll reach for these cookies every time.
Ingredients You’ll Need
What I especially love about this recipe is how it calls for pantry staples you know and love—each one playing a key role in the final cookie’s flavor, texture, and classic appeal. Here’s what makes these Espresso Chocolate Chip Cookies truly irresistible:
- Unsalted Butter (1 cup, softened): Lends richness and makes the cookies perfectly chewy with crisp edges.
- Light Brown Sugar (1 cup, packed): Adds caramelly depth and helps with that soft bite.
- Granulated Sugar (1/2 cup): Balances sweetness and supports a light, delicate crumb.
- Large Eggs (2): Bind everything together for just the right structure.
- Vanilla Extract (2 teaspoons): Brings out the flavors and adds warmth.
- All-Purpose Flour (2 1/4 cups): Our structure hero for cookies that hold together but stay soft.
- Baking Soda (1 teaspoon): Helps the cookies rise and creates a gentle spread.
- Baking Powder (1/2 teaspoon): Works with the baking soda for a great texture and a little lift.
- Salt (1/2 teaspoon): Brightens flavor, balances sweetness, and keeps everything lively.
- Instant Espresso Powder (1 tablespoon): The star player—infuses the dough with deep coffee flavor.
- Semisweet Chocolate Chips (1 1/2 cups): Melty, chocolatey bliss in every bite.
- Chopped Pecans or Walnuts (1/2 cup, optional): For added crunch and a little nutty earthiness (feel free to skip if you prefer nut-free cookies!).
How to Make Espresso Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little act of preparation is the ticket to easy cleanup and ensures the bottoms of your Espresso Chocolate Chip Cookies bake up nicely golden without any sticking. Take a moment to let your oven come all the way up to temperature—you’ll thank yourself later!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture turns pale and fluffy—about two to three minutes. This step isn’t just about combining ingredients; it introduces air into the dough, helping deliver that perfect cookie crumb we all crave.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, letting each fully incorporate before adding the next. Pour in the vanilla extract, then give the mixture another good mix. These wet ingredients add richness while the vanilla ties together the espresso and chocolate flavors for your soon-to-be legendary Espresso Chocolate Chip Cookies.
Step 4: Mix the Dry Ingredients
In another bowl, use a whisk to combine the flour, baking soda, baking powder, salt, and instant espresso powder. Whisking breaks up any clumps and evenly distributes the rising agents and salt, ensuring no bites are left bland or flat.
Step 5: Bring the Dough Together
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. This step keeps your cookies tender—overmixing is the enemy of soft and chewy! Once you’ve got a cohesive dough, it’s time to fold in the semisweet chocolate chips and optional nuts.
Step 6: Shape and Bake
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches between cookies for perfect spreading. Bake for 10–12 minutes, or until the edges look set and just golden while the centers are still soft. If in doubt, underbake—the cookies will set up as they cool and stay deliciously tender.
Step 7: Cool and Savor
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This rest time lets them finish baking from residual heat. Once cooled, your Espresso Chocolate Chip Cookies are ready for sharing, storing, or—let’s be honest—a little taste-testing ahead of schedule.
How to Serve Espresso Chocolate Chip Cookies
Garnishes
If you want to add a little extra flourish, sprinkle a pinch of flaked sea salt on the cookies right as they come out of the oven. This touch highlights the chocolate and espresso flavors beautifully, creating a bakery-worthy finish without any fuss.
Side Dishes
Serve these cookies with a tall glass of cold milk, a rich hot chocolate, or even an actual shot of espresso for a double coffee hit. If you’re putting together a dessert platter, add some fresh berries or a creamy scoop of vanilla ice cream—the bittersweet coffee notes play well with fruit and creaminess alike.
Creative Ways to Present
For a fun twist, sandwich espresso chocolate chip cookies with vanilla gelato for the ultimate grown-up ice cream sandwich. Pack them up in a vintage tin tied with a ribbon for a heartfelt gift, or crumble them over a bowl of mocha ice cream for a quick and easy sundae topping. Don’t be afraid to get creative; these beauties can be the star of any dessert board.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Espresso Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay wonderfully fresh and chewy for up to four days—though I warn you, they rarely last that long! Slipping a slice of sandwich bread into the container can help maintain softness if your kitchen air is dry.
Freezing
These cookies freeze beautifully, either baked or as raw dough. To freeze baked cookies, let them cool completely and then layer them between sheets of parchment in an airtight container or zip-top bag. For the dough, shape into balls and freeze on a tray before storing in a bag—just bake straight from frozen, adding a couple extra minutes to the bake time.
Reheating
If you crave that fresh-from-the-oven magic, pop a cookie in the microwave for about 10–15 seconds. It’ll get all warm, gooey, and hard to resist. Reheated, these Espresso Chocolate Chip Cookies regain their deliciously melty centers and the aroma fills your kitchen all over again.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. Be sure to check that your baking soda, baking powder, and instant espresso powder are certified gluten-free as well for peace of mind.
How strong is the coffee taste in Espresso Chocolate Chip Cookies?
The espresso flavor is delightfully balanced: noticeable without being overpowering. If you’re a true coffee lover, you can up the espresso powder to 1 1/2 tablespoons for more intensity—it’ll keep the texture perfect while boosting that distinct coffee kick.
What’s the best way to mix in nuts or other add-ins?
Gently fold chopped pecans, walnuts, or even toffee bits into the dough after mixing in the chocolate chips. Avoid overmixing, which helps keep the cookies tender. If your crowd prefers nut-free, just skip them—the Espresso Chocolate Chip Cookies will still be outstanding!
Can I use regular coffee instead of espresso powder?
Instant espresso powder provides that robust, concentrated flavor you want in this recipe. Regular brewed coffee or ground coffee doesn’t deliver the same punch and can alter the dough’s texture. For best results, stick to the espresso powder—it’s worth seeking out!
Why did my cookies come out flat or too crispy?
If your cookies spread too much or turn out crispier than you’d like, double check you measured your butter and flour accurately (a little extra flour helps with thickness). Chilling the dough for 20–30 minutes before baking can also help keep your Espresso Chocolate Chip Cookies thick and chewy every time.
Final Thoughts
I can’t say enough about how these Espresso Chocolate Chip Cookies have won over everyone in my circle—whether they’re coffee enthusiasts, chocolate fans, or just in search of the best afternoon pick-me-up. Give them a try and see if they don’t become your new go-to, too. Your kitchen is about to smell incredible!
Print
Espresso Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of coffee and chocolate with these Espresso Chocolate Chip Cookies. Perfectly chewy and loaded with semisweet chocolate chips, these cookies are a delightful treat for any coffee lover.
Ingredients
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix butter and sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Stir in the chocolate chips and nuts if using.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets and bake for 10–12 minutes.
- Cool: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For a bolder coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- These cookies pair perfectly with a glass of cold milk or an actual espresso shot for a caffeine kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
