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 for Espresso Chocolate Chip Cookies Flour, espresso powder, butter, and chocolate chips laid out for cookie

Ingredients You’ll Need

Here’s a quick look at the simple ingredients that make these cookies shine:

All-purpose flour
Baking soda & salt
Unsalted butter, softened
Brown sugar & white sugar (the combo makes them chewy and rich)
Eggs & vanilla extract
Espresso powder (instant espresso or finely ground coffee)
Semisweet chocolate chips (or chopped dark chocolate for more drama)

Tip: Use good quality espresso powder — it makes all the difference.

How to Make Espresso Chocolate Chip Cookies

Cream the butter and sugars
In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy and light in color.

Add eggs, vanilla & espresso powder
Mix in the eggs one at a time, then stir in the vanilla and espresso powder.

Add the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture.

Fold in the chocolate chips
Stir until the dough comes together. Fold in your chocolate chips.

Scoop & bake
Drop cookie dough onto a lined baking sheet (about 2 tablespoons per cookie). Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look just set.

Cool & enjoy
Let cool on the pan for 5 minutes before transferring to a wire rack.

Close-up of chewy espresso chocolate chip cookie with melted chocolate

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.

Nutrition Facts (Per Cookie)
Calories	150 kcal
Carbohydrates	20 g
Dietary Fiber	1 g
Sugars	14 g
Protein	2 g
Total Fat	7 g
Saturated Fat	4 g
Cholesterol	20 mg
Sodium	90 mg
Potassium	50 mg
Calcium	10 mg
Iron	0.7 mg

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.