A bold twist on a classic for coffee lovers and cookie fans alike.
There’s something incredibly comforting about the smell of freshly baked cookies now imagine that with a whisper of espresso in the air.
These Espresso Chocolate Chip Cookies are everything you love about a classic cookie soft centers, crispy edges, gooey chocolate but with a rich, sophisticated boost from espresso powder. The coffee flavor isn’t overwhelming; it’s just enough to deepen the chocolate and give you a cozy little kick.
Whether you’re baking for a holiday cookie swap, your morning coffee companion, or a sweet late night treat, these cookies bring bakery level flavor to your kitchen without the fuss.
Espresso Chocolate Chip Cookies Recipe
Why You’ll Love These Cookies
- Coffee + Chocolate = perfection. Espresso intensifies the cocoa flavor for a deeper, richer cookie.
- No chill time required. You can go from craving to cookie in under an hour.
- Perfect texture. Soft and chewy inside, lightly crisp on the edges.
Bonus: The dough freezes beautifully, so you can bake a few now and save the rest for later.
Ingredients You’ll Need
Main Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Flavor Boosters
- 1 tablespoon espresso powder
- 1 cup semi-sweet or dark chocolate chips
Optional Add-Ins
- Chopped dark chocolate chunks
- A pinch of cinnamon
- Flaky sea salt for topping
How to Make Decadent Espresso Chocolate Chip Cookies
Total Time: About 35 minutes
Yield: 18–20 cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
This step creates air, which helps cookies bake evenly.
Step 3: Add Egg and Vanilla
Mix in egg and vanilla extract until fully combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and espresso powder.
Gradually add dry ingredients to wet mixture. Mix just until combined.
Step 5: Fold in Chocolate Chips
Gently fold in chocolate chips (and chunks if using).
Step 6: Scoop and Bake
Scoop dough into 2-tablespoon-sized balls.
Place 2–3 inches apart on baking sheets.
Bake for 10–12 minutes, until edges are set but centers look slightly underbaked.
Step 7: Cool
Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
They will firm up while cooling.
Storage & Freezing Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer (Dough): Freeze cookie dough balls on a tray, then transfer to a zip bag for up to 3 months. Bake straight from frozen.
- Freezer (Baked): Store baked cookies in freezer-safe container. Reheat in the microwave for 10 seconds before serving.
Recipe Variations and Add ins to Try
- Add sea salt: Sprinkle flaky salt on top of the cookies before baking for a gourmet bakery feel.
- Make them mocha: Add 1 tbsp cocoa powder for a double chocolate hit.
- Use dark chocolate chunks: For deeper flavor and gooier texture.
Recipe FAQs
Can I use instant coffee instead of espresso powder?
Yes, but use slightly more (about 2 tbsp), and dissolve it in a teaspoon of hot water before adding it to the dough.
Do espresso chocolate chip cookies contain caffeine?
Yes, but just a small amount. Each cookie has about 5–10mg of caffeine — not enough to keep most people up at night.
Can I make these cookies ahead of time?
Definitely! You can store the dough in the fridge for up to 3 days or freeze for months.
Decadent Espresso Chocolate Chip Cookies
Ingredients
Main Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Flavor Boosters
- 1 tablespoon espresso powder
- 1 cup semi-sweet or dark chocolate chips
Optional Add-Ins
- Chopped dark chocolate chunks
- A pinch of cinnamon
- Flaky sea salt for topping
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- This step creates air, which helps cookies bake evenly.
Step 3: Add Egg and Vanilla
- Mix in egg and vanilla extract until fully combined.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk flour, baking soda, salt, and espresso powder.
- Gradually add dry ingredients to wet mixture. Mix just until combined.
Step 5: Fold in Chocolate Chips
- Gently fold in chocolate chips (and chunks if using).
Step 6: Scoop and Bake
- Scoop dough into 2-tablespoon-sized balls.
- Place 2–3 inches apart on baking sheets
- Bake for 10–12 minutes, until edges are set but centers look slightly underbaked.
Step 7: Cool
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
- They will firm up while cooling.
Video
Notes
📝 Notes
- Use instant espresso powder for strong coffee flavor.
- Dark or semi-sweet chocolate chips balance the sweetness.
- Room-temperature butter mixes more evenly.
- Do not overmix after adding flour.
- Chill dough 20–30 minutes for thicker cookies.
- Bake until edges are set but centers look soft.
- Sprinkle flaky salt on top for contrast.
- Store in an airtight container up to 4 days.
